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Pineapple Recipes |
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These are a bunch of recipes I gathered
and included in a 4H project I did entitled,
The Pineapple Book. Someday, the whole thing will be a part of Pineapple2112, but for now, just the recipes. Note, I am not endorsing any
particular brand names, recipes are included
here as they were printed.
| Desserts | � | |||
| � | Main Dishes | � | ||
| � | Salads-sweet | � | ||
| � | Salads-vegetable | � | ||
| � | Miscellaneous | |||
Creamy Pineapple Dessert
from: Dole brand pineapple
Drain pineapple, reserve juice. Add water to juice to make 2 cups liquid. Combine pudding mix, gelatin, and measured liquid in a medium saucepan. Cook, stirring, over medium heat until mixture comes to full boil. Pour into a bowl; chill until thickened. Fold thawed topping into pudding mixture. Meanwhile, combine cookie crumbs and melted butter. Press into 9-inch square baking pan. Bake in 375 degrees F oven 8 minutes; cool. Pour pudding mixture into cooled crust. Top with pineapple. Chill about 2 hours until firm. Serves 8.
Pineapple Ambrosia Salad
from: Del Monte brand pineapple
Drain pineapple reserving 2 tablespoons juice. Blend reserved juice with sour cream or yogurt. Combine with remaining ingredients; mix well. Chill. Serves 4 to 6.
Pineapple Bread Pudding
from: Del Monte brand pineapple
Preheat oven to 375 degrees F. Combine eggs, sugar, butter, flour, undrained pineapple, cinnamon, and orange peel. Add bread; mix well. Pour into greased 2-quart baking dish. Sprinkle with almonds. Bake 30 minutes. Serves 6.
Pineapple Club Salad
from: Del Monte brand pineapple
Drain pineapple reserving 1/4 cup juice for dressing; set aside. Arrange shredded lettuce, tomato, turkey, bacon, and pineapple on bed of romaine lettuce. Combine reserved juice, mayonnaise, sour cream, garlic, and mustard; mix well. Serve with salad. Serves 4.
Mini Kabobs
from: Del Monte brand pineapple
Alternately thread pineapple , tomatoe, cheese, salami, and ham on 4-inch skewers. Serve as appetizers with dip, if desired. Makes 35 mini kabobs.
Pineapple Avodado Shrimp Salad
from: Del Monte brand pineapple
Cut pineapple slices in half. Peel and slice avocado. Arrange pineapple, avodado, and shrimp on bed of lettuce. Serve with French dressing and lemon; garnish with parsley, if desired. Serves 4.
Tropical Turkey
from: Better Homes and Gardens magazine, August 1994
In a 10-inch skillet cook and stir the carrot in margarine or butter over medium heat 2 minutes. Add the snap peas; cook and stir 2 minutes more. Remove from skillet. Sprinkle 2 tablespoons of the Worcestershire sauce and the cracked pepper over the turkey. In the same skillet cook the turkey for 5 to 6 minutes per side or till no longer pink. (Add additional margarine, if necessary.) Add the remaining Worcestershire sauce, undrained pineapple, mint, sugar, and bouilon granules to skillet. Bring to a gentle boil; reduce heat. Return carrots and snap peas to skillet; heat through. Serve with couscous. Serves 4.
Willa's Waikiki Carrots
from: The Renal Gourmet
Add carrots to chicken bouillon and cook for 10 minutes until tender. Add onion, parsley flakes. Drain pineapple, and green pepper into carrots. Cook one minute longer. Combine cornstarch with reserved pineapple liquid. Stir into simmering carrots. Add pepper and cook until sauce thickens. Makes 6 servings.
Pineapple Perch
from: The Renal Gourmet
Mix together the rice, crushed pineapple, bread crumbs, onion, and seasonings. Spread this over the fillets in a baking dish. Pour-over the pineapple juice. Bake at 350 degrees, until tender. Makes 4 servings. Count this dish as one meal. One serving each of fish, fruit, and starch.
Glazed Pineapple Rings
from: The Renal Gourmet
Drain pineapple slices and place on broiling rack. Beat cranberry sauce until smooth and spreadable. Add a little pineapple juice to make it spread more readily, if necessary. Spread each pineapple slice with cranberry sauce. Place in preheated broiler under moderate flame. Broil about 10 or 15 minutes and serve with poultry. Makes 6 servings.
Hawaiian Goddess Dressing
from: Des Moines Register
Combine pineapple juice with vinegar, sugar, soy sauce, cornstarch, ketchup, and hot pepper sauce in small pan. Bring to boil over moderate heat. Simmer 1 minute, stirring constantly, until slightly thickened. Remove from heat and cool slightly. Stir in oil, green onion, and sesame seeds. Serve on vegetable or meat salads. Makes about 1 cup.
Chicken Almond Sandwiches
from: Des Moines Register
Place nuts in blender container; cover. Chop, switching motor on and off, until coarsely chopped, 10 to 15 seconds. Pour into small mixing bowl. Place sour cream, lemon juice, ginger and salt in blender container; cover. Blend until well-combined, about 10 seconds. Add to nuts. Stir in chicken, celery, and pineapple. Chill, covered, 1 to 2 hours. Just before serving, butter bread and put sandwiches together with lettuce. Makes 6.
Blue Ribbon Carrot Cake
from: Aunt Terri
1 1/2 cup broccoli 1/2 cup cauliflower 1/2 cup carrots 1 cup cooked chicken, diced 2/3 cup oil 1/3 cup wine vinegar 2 tsp. honey 1/4 tsp. pepper Put vegetables and chicken in a bowl. Combine remaining ingredients and pour over chicken mixture. Pineapple Bread from: For Patients Only magazine 1/2 cup sugar 1/3 cup margarine 2 eggs 2 cups flour 3 tsp. baking powder 1 cup crushed pineapple in juice, undrained 6 maraschino cherries Beat sugar and margarine until light and fluffy. Add eggs and mix well. Mix flour and baking powder together. Combine sugar and flour mixtures. Blend. Add pineapple, mix to combine. Pour into greased 9 x 5 " pan. Bake at 350 degrees for 1 hour. Cut into 20 slices. (Serves 20) Pineapple Chicken Breasts from: For Patients Only 4 chicken breasts 4 Tbsp. flour 4 Tbsp. butter 1/2 cup brown sugar 2 Tbsp. honey 1 (8 oz) can crushed pineapple 6 whole cloves 1/2 tsp. cinnamon 1/2 tsp. nutmeg Roll chicken breasts in flour. Brown in butter. Remove chicken from heat, and drain excess fat from pan. Add remaining ingredients to pan and cook over medium heat until bubbly. Add the chicken and baste with the sauce. Cook and simmer for 40 minutes. Uncover and continue to cool until the sauce is thick. Delicious served over rice. Serves 4. Turkey Fruit Salad from: For Patients Only magazine 4 cups cooked turkey, chopped 1 cup apple, chopped 1 cup seedless grapes 1 cup pineapple chunks Combine ingredients and refrigerate. Can be served with a gruit sauce, mayo, or plain yogurt. Ham Loaf from: ? 1 lb. ground ham 1 1/2 lb. ground veal 2 eggs 1 cup cracker crumbs 1 cup milk 1/2 tsp. salt 1/2 tsp. pepper 6 pineapple slices 10 maraschino cherries Sauce: 3/4 cup brown sugar 1 tsp. dry mustard 1/4 cup vinegar Mix together the meat, eggs, cracker crumbs, milk, salt, and pepper. Generously grease large skillet. Place pineapple slices in the bottom of pan with a cherry in the center. Put meat on top. Pour the sauce over the meat. Bake at 375 degrees for 1 1/2 hours. Turn upside down on serving platter. Turkey Tostada Salad from: Des Moines Register 1 (20 oz) can crushed pineapple 1 (16 oz) can refried beans 4 flour tortillas 1 clove garlic, pressed 1/2 cup diced green chiles 1/2 cup sliced green onion 6 cups shredded lettuce 1 avocado, chopped oil for frying 1 small yellow onion, chopped 2 cups cubed cooked turkey 1 tsp. ground cumin 3 cups cheddar cheese 1 tomato, chopped sour cream hot sauce Drain pineapple, reserving 1/4 cup juice. Put juice with beans in saucepan and heat. Cover and remove from heat. Heat oil and fry tortillas until puffed and brown. Drain. Saute onion, garlic, turkey, chiles, and cumin until onion is soft. Stir in pineapple and green onion. Spoon beans over each tortilla, then cheese, lettuce, and turkey mixture. Top with tomato and avocado. Pass sour cream and hot sauce. Makes 4 servings. Gum Drop Salad from: my grandma Rose Marie Hadaway 1 Tbsp. vinegar 1/8 tsp. salt 1 container Cool Whip 4 Tbsp flour 2 lemons (juice) 3/4 cup pineapple juice 1/2 cup sugar Blend the sugar and flour. Add vinegar, lemon & pineapple juice, and salt. Cook in double boiler until smooth and thick, stirring constantly. Cool, fold in cool whip and then fold in the following fruit combination: 1/2 lb. marshmallows quartered 1/2 lb. gum drops 1 sm. bottle maraschino cherries 1 (2 1/2 lb.) can pineapple, cubed and drained 1/2 cup nutmeats Watergate Salad from: Mary Bogenreif 2 cups miniature marshmallows pistachio instant pudding 1 can (large) pineapple with juice 1 container of Cool Whip 1 cup chopped nuts Mix and chill. Pistachio Salad from: ? 2 cups crushed pineapple with juice 1 pkg Royal instant pistachio pudding 2 cups Cool Whip 1 cup sour cream 1 or more cups miniature marshmallows Mix all together and refrigerate. May be served from bowl or cut into squares. Frozen Fruit Salad from: Rose Marie Hadaway 1 (6 oz) can orange juice 1 (6 oz) can lemonade 1 (2 1/2 lb) can pineapple, not drained 3/4 cup sugar (or less) 3 bananas cup into pieces (not mashed) 16 oz 7-up 2 boxes frozen strawberries Mix all together and freeze. Remove from freezer 1/2 hour before serving. Pineapple Pork Chops and Rice from: Minute Rice 6 pork chops, cup 1/4 inch thick Salt and Pepper 2 Tbsp. butter or margarine 1 can (8 oz) crushed pineapple 1 cup water 3/4 tsp. salt 1 1/2 cups Minute Rice Season chops with salt and pepper. Brown well in butter in large skillet. Add pineapple. Reduce heat; cover and simmer until tender-about 20 minutes. Always cook pork thoroughly. Move chops to one side; add water and salt. Bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Makes 3 or 4 servings.