Type what you have

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
• cornstarch
• water
• skewer
• sesame seed
• black pepper
• salt
• olive oil
• zucchini
• onion
• green bell pepper
• red bell pepper
• chicken breast
• worcestershire sauce
• lemon
• ginger
• garlic powder
• sesame oil
• honey
• olive oil
• mirin
• soy sauce

Instructions

1. 1 Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
2. 2 Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
4. 4 Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
5. 5 Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
6. 6 Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
8. 8 Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

By jmiss

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

Ingredients

• ✓ pineapple
• strawberry
• blueberry
• ice cube

Instructions

1. 1 Juice the pineapple, strawberries, and blueberries together in a juice machine. Pour the juice into a blender along with the ice cubes. Puree until smooth.

By sarah stephens

Ingredients

• ✓ pineapple
• cranberry sauce
• walnut
• strawberry

Instructions

1. 1 In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

By GWYNN

Ingredients

• ✓ pineapple
• kale
• banana
• almond milk

Instructions

1. 1 Place pineapple, kale, and banana in a blender; add almond milk. Blend until smooth.

By Allrecipes Member

Ingredients

• ✓ pineapple
• mango
• papaya
• banana

Instructions

1. 1 Toss pineapple, mangos, papayas, and bananas together in a large bowl.

By Devin

Ingredients

• ✓ pineapple
• sweetened condensed milk
• orange soda

Instructions

1. 1 Combine condensed milk, pineapple, and orange soda in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.

By Donean

Ingredients

• ✓ pineapple
• pineapple-coconut sparkling water
• vanilla protein powder
• coconut extract

Instructions

1. 1 Combine pineapple, sparkling water, vanilla protein powder, and coconut extract in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ pineapple
• lemon flavored gelatin mix
• carrot

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, prepare lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
3. 3 When gelatin has thickened, stir in pineapple and shredded carrot.
4. 4 Cover and refrigerate until set, at least 4 hours.

By ASTENG

Ingredients

• ✓ pineapple
• apricot preserves
• horseradish

Instructions

1. 1 Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

By SHORECOOK