Type what you have

Ingredients

• ✓ pineapple
• rhubarb
• white sugar
• strawberry gelatin

Instructions

1. 1 Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

By STARAJOY

Ingredients

• ✓ pineapple
• apple
• white sugar
• orange juice
• lemon zest

Instructions

1. 1 Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.
2. 2 Place a few small plates in the freezer.
3. 3 Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
4. 4 Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
5. 5 Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By QueenofSuburbs

Ingredients

• ✓ pineapple
• rhubarb
• white sugar
• strawberry gelatin

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ pineapple
• peach
• lemon
• white sugar
• pectin

Instructions

1. 1 Inspect 8 to 10 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Cook and stir peaches and pineapple in a large pot over medium heat until fruit juices are released, 6 to 10 minutes; stir in lemon juice. Stir in sugar, then stir in pectin; cook and stir until slightly thickened, about 2 minutes.
3. 3 Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Anne OBrien-Kakley

Ingredients

• ✓ pineapple
• zucchini
• white sugar
• lemon juice
• strawberry flavored gelatin mix

Instructions

1. 1 Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat; bring to a boil and boil until zucchini is clear. Off heat, stir in gelatin mix until completely dissolved.
2. 2 Meanwhile, inspect twelve 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jelly into hot, sterilized jars to within about ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage; store in a cool, dark area.

By TYSGRANNY

Ingredients

• ✓ pineapple
• mango
• cider vinegar
• white sugar
• liquid pectin
• habanero chile

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine mangoes, pineapple, and vinegar in a stockpot over medium-high heat; simmer. Mash mangoes and pineapple with a potato masher to a chunky consistency; stir in sugar until dissolved.
3. 3 Stir liquid pectin and habanero halves into mango-pineapple mixture; bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove habanero halves; discard 6 halves and chop 2 halves. Stir chopped habaneros back into jam.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TheSlyBear

Ingredients

• ✓ pineapple
• pineapple juice
• brown sugar
• cinnamon stick
• clove
• lemon juice
• lemon zest

Instructions

1. 1 Coarsely blend pineapple in a blender.
2. 2 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
3. 3 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
4. 4 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
5. 5 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

By Yoly

Ingredients

• ✓ pineapple
• orange
• cranberry
• white sugar
• apricot preserves
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the orange in a food processor.
3. 3 Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
4. 4 Transfer cranberries to a bowl, add apricot preserves and mix until melted.
5. 5 Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

By Lisa Stinger

Ingredients

• ✓ pineapple
• white sugar
• apple cider vinegar
• salt
• red bell pepper
• habanero pepper
• carrot
• fruit pectin

Instructions

1. 1 Drain pineapple well, reserving 1/2 cup pineapple juice.
2. 2 Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on a kitchen towel or wooden board.
3. 3 Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
4. 4 Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
5. 5 Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.

By bsmizzel

Ingredients

• ✓ pineapple
• soy sauce
• mirin
• orange
• apple
• garlic
• ginger root
• white sugar

Instructions

1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
2. 2 Strain through a fine mesh sieve; cool.

By MMILL

Ingredients

• ✓ pineapple
• pineapple juice
• cornstarch
• sugar
• ketchup
• apple cider vinegar
• soy sauce
• garlic powder

Instructions

1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Ingredients

• ✓ pineapple
• pear
• carrot
• coconut
• raisin
• lemon juice
• cinnamon
• clove
• nutmeg
• fruit pectin
• white sugar

Instructions

1. 1 Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
2. 2 Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

By Mary Jane Brown

Ingredients

• ✓ pineapple
• red plum
• orange juice concentrate
• apple juice
• lemon
• fruit pectin
• butter
• clove
• allspice
• white sugar
• red food coloring

Instructions

1. 1 Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.
2. 2 Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.
3. 3 Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By Rachel Dobbs

Ingredients

• ✓ pineapple
• vegetable oil
• red pepper flakes
• sweet onion
• yellow bell pepper
• ginger root
• mango
• brown sugar
• apple cider vinegar
• curry powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Ingredients

• ✓ pineapple
• garlic
• olive oil
• brown sugar
• pineapple juice
• water
• teriyaki sauce
• soy sauce
• lemon juice
• onion
• bourbon whiskey
• cayenne pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact.
3. 3 Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil.
4. 4 Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour.
5. 5 Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.
6. 6 Squeeze sides of garlic until pasty roasted garlic emerges.
7. 7 Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.
8. 8 Stir lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes.

By Michael DeLong

Ingredients

• ✓ pineapple
• sweetened condensed coconut milk
• white rum
• ice

Instructions

1. 1 Combine pineapple, coconut milk, rum, and ice in a blender and puree until smooth and creamy. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ pineapple
• ketchup
• brown sugar
• mustard
• baked bean
• smoked sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Drain pineapple reserving 1/3 cup juice.
3. 3 Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
4. 4 Bake in preheated oven until heated through, 30 to 35 minutes.

By Allrecipes Member

Ingredients

• ✓ pineapple
• white sugar
• water
• coconut milk
• lime juice

Instructions

1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE

Ingredients

• ✓ pineapple
• carrot
• banana
• kiwi
• apple
• ice cube

Instructions

1. 1 Blend the carrot, banana, kiwi, apple, pineapple, and ice cubes in a blender until smooth.

By Teresa

Ingredients

• ✓ pineapple
• watermelon
• scallion
• mango
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Toss watermelon, scallions, pineapple, mango, cilantro, and lime juice together in a large bowl until well combined; season with salt and black pepper.

By CJ

Ingredients

• ✓ pineapple
• mango
• papaya
• red onion
• jalapeno pepper
• lime juice
• olive oil
• salt
• mint

Instructions

1. 1 Toss mango, pineapple, papaya, red onion, and jalapeño together in a large bowl until well combined; stir in lime juice and olive oil. Season with salt; stir to combine. Sprinkle with mint before serving.

By sweethunibabi

Ingredients

• ✓ pineapple
• water
• quinoa
• mango
• coconut flake
• macadamia nut
• mango chutney
• mango chutney

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Ingredients

• ✓ pineapple
• chicken breast
• paprika
• seasoned salt
• black pepper
• orange
• lemon
• red bell pepper
• spanish-style rice mix
• black bean soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Ingredients

• ✓ pineapple
• egg
• vegetable oil
• rum flavoring
• milk
• all-purpose flour
• sugar
• baking powder
• baking soda
• nutmeg
• salt
• cherry
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Ingredients

• ✓ pineapple
• brown sugar
• black pepper
• thyme
• cumin
• garlic salt
• paprika
• chili powder
• nutmeg
• chicken breast
• rice
• water
• cilantro
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
3. 3 Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.
5. 5 Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.

By KyleeJo06

Ingredients

• ✓ pineapple
• passion fruit
• coconut milk
• cornstarch
• banana
• kosher salt
• white sugar
• butter
• avocado oil cooking spray
• egg
• coconut
• turmeric
• cayenne pepper
• ginger
• salt
• almond flour
• coconut flour
• chicken tender
• coconut milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Ingredients

• ✓ pineapple
• edible flower
• white sugar
• powdered sugar
• vanilla extract
• butter
• cream cheese
• pecan
• banana
• vanilla extract
• egg
• vegetable oil
• salt
• baking soda
• cinnamon
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
8. 8 Place in the refrigerator to chill for 1 hour.
9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich

Ingredients

• ✓ pineapple
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• milk
• egg
• lime juice
• cilantro
• red onion
• black bean
• red bell pepper
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ pineapple

Instructions

1. 1 Preheat the air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Line the air fryer basket with parchment paper.
2. 2 Core pineapple using a pineapple corer or slicer; slice into rings. Place pineapple rings into the prepared basket.
3. 3 Air-fry until slices start to roast, 8 to 10 minutes. Flip slices; air-fry 3 to 5 minutes more.

By Yoly

Ingredients

• ✓ pineapple
• tea light candle

Instructions

1. 1 Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside.
2. 2 Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple.
3. 3 Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use.
4. 4 Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core.
5. 5 Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle.
6. 6 Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

By Kim's Cooking Now