Type what you have

Ingredients

• ✓ pineapple chunk
• vegetable oil
• chicken breast
• carrot
• green bell pepper
• red bell pepper
• garlic
• soy sauce
• cornstarch
• vinegar
• brown sugar
• ginger

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

By VINEYIS

Ingredients

• ✓ pineapple chunk
• white rice
• water
• sesame oil
• green onion
• ham
• pea
• egg
• sugar
• salt
• white pepper
• garlic powder
• soy sauce

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
2. 2 Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
3. 3 Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

By LILFOODCRITIC

Ingredients

• ✓ pineapple chunk
• vegetable oil
• chicken breast
• carrot
• garlic
• ginger
• shallot
• bell pepper
• water
• soy sauce
• cornstarch
• white vinegar
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ pineapple chunk
• water
• white sugar
• white vinegar
• orange food color
• cornstarch
• self-rising flour
• vegetable oil
• cornstarch
• egg
• salt
• white pepper
• chicken breast
• vegetable oil
• green bell pepper

Instructions

1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
4. 4 Add chicken pieces; stir until well coated.
5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

By LINDAHU

Ingredients

• ✓ pineapple chunk
• pork tenderloin
• salt
• black pepper
• ketchup
• rice vinegar
• brown sugar
• garlic
• hot chili sauce
• soy sauce
• red pepper flakes
• vegetable oil
• butter
• green onion
• green onion

Instructions

1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich

Ingredients

• ✓ pineapple chunk
• cornstarch
• salt
• soy sauce
• ketchup
• apple cider vinegar
• white sugar
• water
• salt
• white sugar
• onion
• green bell pepper
• celery
• vegetable oil
• cornstarch
• vegetable oil
• green onion
• egg white
• white sugar
• salt
• soy sauce
• pork butt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

Ingredients

• ✓ pineapple chunk
• strawberry

Instructions

1. 1 Combine pineapple with juice and strawberries in a blender; blend until smooth.

By j9tomas

Ingredients

• ✓ pineapple chunk
• brown sugar
• coconut

Instructions

1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Ingredients

• ✓ pineapple chunk
• fruit punch
• orange juice
• ice cube

Instructions

1. 1 Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

By Crystelle Phomphansy

Ingredients

• ✓ pineapple chunk
• plain greek yogurt
• honey
• lime zest
• blueberry

Instructions

1. 1 Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

By Kim

Ingredients

• ✓ pineapple chunk
• sugar
• all-purpose flour
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack

Ingredients

• ✓ pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese
• cracker

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese
• cracker

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ pineapple chunk
• chicken breast
• bacon
• teriyaki sauce

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Ingredients

• ✓ pineapple chunk
• kielbasa sausage
• ketchup
• brown sugar

Instructions

1. 1 Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. 2 Cook on low setting for 5 to 6 hours, until sausage is cooked through.

By Denise

Ingredients

• ✓ pineapple chunk
• hot dog
• brown sugar
• sugar
• baked bean

Instructions

1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON

Ingredients

• ✓ pineapple chunk
• apricot half
• peach
• maraschino cherry
• brandy
• sugar

Instructions

1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

Ingredients

• ✓ pineapple chunk
• apple
• peach pie filling
• banana
• kiwi
• strawberry

Instructions

1. 1 In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. 2 In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. 3 Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. 4 Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. 5 Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. 6 Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

By pattie

Ingredients

• ✓ pineapple chunk
• kielbasa
• polish sausage
• cranberry sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
3. 3 Bake for about 1 hour in the preheated oven or until sauce thickens.

By smphoenix

Ingredients

• ✓ pineapple chunk
• water
• brown sugar
• vinegar
• cornstarch
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ pineapple chunk
• barbecue sauce
• green bell pepper
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ pineapple chunk
• orange juice concentrate
• white rum
• sugar
• lime juice
• ice
• maraschino cherry

Instructions

1. 1 In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

By Kike Aurelus

Ingredients

• ✓ pineapple chunk
• meatball
• cranberry sauce
• brown sugar
• chipotle chile in adobo sauce

Instructions

1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Ingredients

• ✓ pineapple chunk
• pork roast
• seasoned salt
• black pepper
• cranberry

Instructions

1. 1 Rub pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. 2 Cover, and cook for 7 hours on Low.

By Andrea C

Ingredients

• ✓ pineapple chunk
• apple
• raisin
• pecan
• sour cream
• granulated sugar

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ pineapple chunk
• mandarin orange
• banana
• grape
• marshmallow
• vanilla yogurt
• coconut

Instructions

1. 1 Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows in medium bowl.
2. 2 Stir yogurt into fruit mixture. Sprinkle with coconut.

By Dole

Ingredients

• ✓ pineapple chunk
• bacon
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap each pineapple chunk with 1 piece bacon; secure with toothpicks. Place in a shallow baking dish.
3. 3 Combine brown sugar, mayonnaise, and chili sauce in a small bowl; pour over bacon-wrapped pineapple.
4. 4 Bake in the preheated oven, uncovered, until bacon is crispy on the edges and sauce is bubbly, 25 minutes; serve warm.

By Paul E Hamilton

Ingredients

• ✓ pineapple chunk
• water
• couscous
• black bean
• water
• taco seasoning mix

Instructions

1. 1 Combine reserved pineapple juice and ½ cup water in a saucepan over medium-low heat; bring to a boil, then immediately remove from heat. Stir in couscous until well combined, cover, and set aside until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork.
2. 2 Combine pineapple chunks and black beans in a skillet over medium heat. Stir ⅓ cup warm water and taco seasoning together in a small bowl; add to pineapple-black bean mixture. Cook and stir until hot, 5 to 7 minutes. Spoon pineapple-black bean mixture over couscous; serve.

By jl389

Ingredients

• ✓ pineapple chunk
• white wine
• lemon-lime carbonated beverage
• pineapple juice

Instructions

1. 1 Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

By Brittany Scott

Ingredients

• ✓ pineapple chunk
• marshmallow
• all-purpose flour
• white wine vinegar
• white sugar
• apple
• peanut
• non-dairy whipped topping

Instructions

1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie