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Pique (Puerto Rican Hot Sauce)
Pantry Caribbean

Pique (Puerto Rican Hot Sauce)

5.0

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
  2. 2 Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
  3. 3 Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.

By Ds R

Pear Honey
Pantry American

Pear Honey

4.6

Prep
45 min
Cook
180 min
Total
225 min

Instructions

  1. 1 Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
  2. 2 Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

By VICKSEXT

Yummy Pineapple Beef Steak Marinade
Pantry American

Yummy Pineapple Beef Steak Marinade

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk Worcestershire sauce, pineapple juice, olive oil, and brown sugar together in a large glass or ceramic bowl.
  2. 2 Add meat of your choice, toss to coat, cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours, then cook as desired.

By kelsey

Pineapple Marmalade
Pantry American

Pineapple Marmalade

5.0

Prep
25 min
Cook
70 min
Total
95 min

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

Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

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

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Pantry American

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomato paste, ketchup, and sugar in a saucepan. Pour in pineapple juice, vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  2. 2 Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

By John Mitzewich

T.G.I. Friday's Jack Daniels Sauce
Pantry American

T.G.I. Friday's Jack Daniels Sauce

4.8

Prep
10 min
Cook
105 min
Total
115 min

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

Copycat Zesty Apple Cider Vinaigrette
Pantry American

Copycat Zesty Apple Cider Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
  2. 2 Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

By Lisa Buckholts

Pina Colada Flan
Dessert Caribbean

Pina Colada Flan

4.7

Prep
10 min
Cook
60 min
Total
220 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
  4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
  5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Caribbean Canadian Glazed Chicken
Dinner Caribbean

Caribbean Canadian Glazed Chicken

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
  2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
  5. 5 Preheat oven to broil.
  6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Tiki Cooler
Drink Caribbean

Tiki Cooler

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a few ice cubes in a pitcher; add pineapple juice, coconut milk, lime juice, and almond-flavored syrup and stir until chilled. Strain mixture and pour into 4 glasses.
  2. 2 Top each glass with club soda; mocktail will foam up.
  3. 3 Dust each mocktail with nutmeg. Garnish with a lime wheel, sprig of mint, and umbrella.

By Matt Wencl

Joel's Jerk Chicken Pineapple Pasta
Dinner Caribbean

Joel's Jerk Chicken Pineapple Pasta

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

By Sarah S

Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN

Mock Champagne
Drink

Mock Champagne

4.7

Prep
1455 min
Cook
Total
1455 min

Instructions

  1. 1 To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
  2. 2 In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

By Heather

Mikael's Wassal
Drink

Mikael's Wassal

4.4

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour the pineapple juice, cranberry juice and apple cider into a large pot. Heat until almost boiling, then stir in the red hot candies. Continue stirring until they dissolve so that they do not end up stuck to the bottom of the pot. Set the heat to low, and let it simmer all day if you like. Ladle into glasses or cups, and dust with cinnamon before serving.

By Heather M Howard

Pineapple Cream Cheese Frosting

Pineapple Cream Cheese Frosting

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

By Janelle Williams Hawthorne

Easy Whiskey Slush
Drink

Easy Whiskey Slush

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
  2. 2 Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

By kiwismom

Kevin's Teriyaki Chicken
Dinner

Kevin's Teriyaki Chicken

4.3

Prep
10 min
Cook
15 min
Total
1465 min

Instructions

  1. 1 In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
  2. 2 Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
  3. 3 Heat an outdoor grill for medium-high heat.
  4. 4 Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

By amyjohnson101

Sweet Sauce for Vegetables

Sweet Sauce for Vegetables

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.

By Krista B