Type what you have

Ingredients

• ✓ pineapple
• carrot
• raisin
• sugar
• sugar
• mayonnaise
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine carrots, pineapple with juice, raisins, ½ cup plus 2 tablespoons sugar (or to taste), mayonnaise, and lemon juice in a large bowl; mix well.
3. 3 Refrigerate for 2 hours before serving for flavors to meld for best results.

By Yoly

Ingredients

• ✓ pineapple
• cucumber
• green onion
• cilantro
• mint
• sweet chili sauce
• sesame oil
• lime juice
• lime
• fish sauce
• brown sugar

Instructions

1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Ingredients

• ✓ pineapple
• coleslaw mix
• onion
• mayonnaise
• apple cider vinegar
• brown sugar
• cilantro
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Mix coleslaw mix, pineapple, and onion together in a bowl.
3. 3 Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth.
4. 4 Pour dressing over coleslaw mixture and toss to coat. Refrigerate until ready to serve.

By Momof2andPup

Ingredients

• ✓ pineapple
• bacon
• pineapple juice
• red wine vinegar
• olive oil
• black pepper
• salt
• romaine lettuce
• macadamia nut
• green onion
• coconut

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
2. 2 Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
3. 3 Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

By Marianne G

Ingredients

• ✓ pineapple
• whipped topping
• sour cream
• angel food cake
• vanilla pudding mix
• kiwi
• strawberry
• banana
• mint

Instructions

1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. 2 Cut the cake into thirds, horizontally.
3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Ingredients

• ✓ pineapple
• cream cheese
• brown sugar
• vanilla extract
• strawberry
• grape
• blueberry
• plastic cup
• sugar cookie
• kiwi

Instructions

1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Ingredients

• ✓ pineapple
• moscato wine
• lemon-lime soda
• brandy
• peach schnapps
• peach
• strawberry
• mango
• raspberry

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container.
3. 3 Chill the sangria for 8 hours or overnight. Serve and enjoy!

By Caelynne

Ingredients

• ✓ pineapple
• orange
• lemon
• lime
• apple
• cherry
• brandy
• red wine
• lemon-lime soda
• orange juice

Instructions

1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Ingredients

• ✓ pineapple
• butter
• egg noodle
• sour cream
• egg
• heavy cream
• sugar
• salt
• yam
• sweet potato
• syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Ingredients

• ✓ pineapple
• white sugar
• all-purpose flour
• egg
• walnut
• baking soda
• vanilla extract
• cream cheese
• confectioners' sugar
• walnut
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
4. 4 For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

By LMFARM

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

Ingredients

• ✓ pineapple
• angel food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat crushed pineapple with juice and cake mix in a large bowl with an electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
3. 3 Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Cool in the pan, inverted onto a wire rack, or thin-necked glass bottle (such as a wine bottle); this will prevent the cake from sinking, about 2 hours.
4. 4 Run a table knife around the edges of the tube pan; turn out onto a serving plate. Cut into slices using a serrated knife.

By the brownie gurl

Ingredients

• ✓ pineapple
• coconut-pineapple sparkling water

Instructions

1. 1 Combine frozen pineapple and sparkling water in a blender; blend until icy and frothy, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ pineapple
• gold barbados rum

Instructions

1. 1 Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
2. 2 Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
3. 3 Strain out pineapple before serving.

By Matt Wencl

Ingredients

• ✓ pineapple
• vodka

Instructions

1. 1 Place the pineapple pieces into a large container, and pour the vodka over them. Cover, and refrigerate for 3 to 4 days. Strain out pineapple, and serve vodka over ice with a pineapple garnish.

By WATTS3

Ingredients

• ✓ pineapple
• vodka

Instructions

1. 1 Stack pineapple slices in a circle around the edges of a 2-quart wide-mouth glass jar, leaving the center open. Pour vodka into the jar so pineapple is completely covered. Seal the jar and store in a cool, dark place for 10 days.
2. 2 Remove pineapple and strain vodka through a mesh strainer. Pour back into the jar. Seal and refrigerate for up to two weeks.

By sd061507

Ingredients

• ✓ pineapple
• brown sugar
• coconut

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
3. 3 Broil until the coconut is toasted, about 5 minutes.

By LEWIKE01

Ingredients

• ✓ pineapple
• orange juice

Instructions

1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Ingredients

• ✓ pineapple
• cream of coconut
• heavy cream

Instructions

1. 1 Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
2. 2 Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By josiekana

Ingredients

• ✓ pineapple
• pineapple juice
• champagne

Instructions

1. 1 Combine pineapple and pineapple juice in a blender and blend until smooth.
2. 2 Pour into 2 glasses and top each with 3 ounces champagne.

By Yoly

Ingredients

• ✓ pineapple
• vanilla yogurt
• vanilla coconut milk

Instructions

1. 1 Combine pineapple, yogurt, and coconut milk in an electric blender and blend until smooth.

By Kimberly Holloway

Ingredients

• ✓ pineapple
• triple sec
• dry sparkling wine

Instructions

1. 1 Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
2. 2 Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.

By France Cevallos

Ingredients

• ✓ pineapple
• coconut milk
• cinnamon sugar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place coconut milk and cinnamon sugar in separate bowls. Dip pineapple into coconut milk, then coat in cinnamon sugar.
3. 3 Grill pineapple slices on the preheated grill, 6 minutes per side.

By PRAISEGOD

Ingredients

• ✓ pineapple
• maraschino cherry
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
3. 3 Combine brown sugar and reserved pineapple juice in a medium microwave-safe bowl. Mix and microwave for about 5 minutes, until mixture is thick.
4. 4 Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

By Jackie

Ingredients

• ✓ pineapple
• banana
• lemon juice
• water

Instructions

1. 1 Place pineapple, banana, and lemon juice in a blender. Blend until smooth and no lumps remain, adding water to thin as necessary.

By Nechama Shain

Ingredients

• ✓ pineapple
• cucumber
• lemon

Instructions

1. 1 Process pineapple, cucumbers, and lemon through a juicer. Chill in the refrigerator or serve over ice.

By France Cevallos

Ingredients

• ✓ pineapple
• sugar
• lime
• horseradish

Instructions

1. 1 Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
2. 2 Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
3. 3 Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

By lutzflcat

Ingredients

• ✓ pineapple
• greek yogurt
• coconut milk
• vanilla extract

Instructions

1. 1 Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

By Diana Moutsopoulos

Ingredients

• ✓ pineapple
• strawberry
• cream of coconut
• vanilla extract

Instructions

1. 1 Blend pineapple, strawberries, cream of coconut, and vanilla extract together in a blender until smooth.

By Miss Rose