41 Best Pineapple Recipes You Need

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Peach Pineapple Smoothie

Peach Pineapple Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 servings’]

This peach pineapple smooth is ultra-creamy, refreshing, and perfect for summer! It’s got tropical vibes with peaches, pineapple, and banana. It’s naturally sweet and refined-sugar-free!

Ingredients

• 1 banana (peeled)
• 1 cup frozen pineapple chunks
• 1 cup frozen peaches
• ⅔ cup milk
• ¼ cup pineapple juice

Instructions

1. In the pitcher of a high-speed blender, combine the banana, frozen peaches, frozen pineapple, milk, and juice.
2. Blend until thick, smooth, and super creamy! Adjust the consistency as desired. If you like the smoothie a little thinner, add a splash more liquid and blend to incorporate.
3. Pour into glasses and enjoy immediately!

2. Pineapple Grilled Chicken Kebabs

Pineapple Chicken Kebabs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT520M · Yield: [‘6’, ‘6 (6-8 servings)’]

Delicious sweet and salty combination of marinated chicken and fresh pineapple chunks cooked on a grill.

Ingredients

• 3.5 – 4 lbs boneless skinless chicken thighs
• 1 pineapple
• 1 cup pineapple juice (canned or jarred)
• 1/2 cup low sodium soy sauce
• 6 garlic cloves
• 1 small onion
• 2 tbsp white wine vinegar
• 2 tbsp brown sugar

Instructions Cutting the pineapple:

1. Place the pineapple on a cutting board, on its side. Cut off the top and bottom caps about 1/2 inch thick.
2. Stand up the pineapple on the cutting board, and trim off the thick skin with a sharp knife.
3. Cut the pineapple flesh in half through the center and then cut each half in two. Slice off the inner hard rind off the flesh and finally, cut each quarter into about 1-inch chunks.
4. Store cut pineapple in a container with a lid, in the refrigerator, until ready to use.

Marinating chicken:

1. Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, and brown sugar in a bowl and whisk well.
2. Cut boneless, skinless chicken thighs in half and add it to a large zip-lock bag.
3. Pour the marinade into the bag, close it well, and lay the bag on a large plate. Place chicken into the refrigerator to marinate overnight (or for at least 2 hours).

Grilling chicken kebabs:

1. Prepare the coals and preheat the grill.
2. Take chicken out of the marinade but save the marinade to cook and use as sauce/glaze. Skewer chicken pieces and pineapple chunks, alternating 1 piece of pineapple to 2 pieces of chicken. It’s best to fold or roll each piece of chicken thigh meat.
3. Spray each skewer with some cooking oil spray all around and place skewers onto the grill grate. Cook the skewers turning them a quarter of the way every 4-5 minutes. Use meat thermometer to take the temperature on the thickest part. Chicken is safely cooked when reaches 165° internally.
4. Simmer leftover chicken marinade either right on the grill, in the metal sauce pot, or on stove-top until about half the amount while chicken is cooking.
5. Brush cooked with chicken kebabs with some of the sauce.

3. Pineapple Orange Smoothie

Pineapple Orange Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This Pineapple Orange Smoothie is an easy breakfast to make on those hectic mornings. Throw everything in the blender for a few minutes – put it in your travel cup, and you’re good to go!

Ingredients

• 2 cups pineapple chunks (frozen)
• 1/2 cup orange juice
• 1/2 cup milk, soy milk or almond milk
• 1 container pineapple flavored Chobani Greek Yogurt (5.3 oz. )

Instructions

1. Place all of the ingredients in a blender. Blend on HIGH speed until smooth.
2. Serve immediately.

4. Gluten-Free Pineapple Upside Down Cake

Gluten Free Pineapple Upside-Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’10’]

This gluten free Pineapple Upside-Down Cake is moist and full of sweet pineapple flavor. It’s a beautiful classic cake that’s perfect for a crowd.

Ingredients

• 1/4 C butter (melted)
• 1/2 C light brown sugar (packed)
• 7 slices canned pineapple (drained – SAVE THE JUICE FOR THE CAKE!)
• 18-20 maraschino cherries
• 1 and 2/3 C gluten free all-purpose flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 C butter (melted)
• 3/4 C light brown sugar (packed)
• 1/4 C granulated sugar
• 1 egg (room temperature)
• 1/4 C vanilla yogurt (room temperature)
• 1/2 C milk (room temperature)
• 1/4 C pineapple juice (reserved from the canned pineapple)
• 1 Tbsp pure vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Add 1/4 cup melted butter to a 9 inch pie plate and spread the butter around the bottom of the pie plate. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange the pineapple slices on the bottom of the pie plate and place the cherries in the open spaces between slices and inside the holes.
3. In a medium bowl, sift and whisk together the flour, xanthan gum, baking powder, baking soda and salt.
4. In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar and granulated sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated.
5. Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes* or until a toothpick comes out clean. Cover the cake with aluminum foil if the cake starts to get too brown.
6. Cool cake in the pan for 15-20 minutes before inverting onto a cake plate. Serve warm or room temperature.

5. Cherry Pineapple Dump Cake Cupcakes

Cherry Pineapple Dump Cake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’]

These Cherry Pineapple Dump Cake Cupcakes are easy to make and delicious to eat! Make them for your next party!

Ingredients

• 1 Box Yellow Cake Mix
• ½ cup butter (room temperature)
• 1 can crushed pineapple
• 1 can cherry pie filling

Instructions

1. Preheat oven to 350 degrees.
2. Line a cupcake pan with cupcake liners and set aside.
3. In a bowl combine yellow cake mix and room temperature butter.
4. Mix until it resembles wet sand.
5. Use half the batter to add a thin layer to the bottom of each cupcake liner.
6. Top batter with crushed pineapple and cherry pie filling.
7. Top with the remaining cake batter.
8. Bake for 25 to 30 minutes or until golden brown.

6. Pineapple Banana Smoothie

Easy 4-Ingredient Pineapple Banana Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘3’]

This easy 4-Ingredient Pineapple Banana Smoothie makes a delicious, healthy and refreshing snack, breakfast or lunch especially for busy mornings on the go. It takes less than 2 minutes in your blender and turns out smooth, creamy, and full of tropical fruit flavor. It can be easily made dairy-free and vegan too!

Ingredients

• 3/4 cup milk (dairy or non-dairy)
• 1/2 cup plain yogurt
• 2 cups pineapple (fresh or canned)
• 2 bananas (peeled )

Instructions

1. Add all ingredients to the blender in the order your blender suggests.Blend on high speed for 60-90 seconds, or until fruit has been completely blended and is smooth. For blenders with a smoothie setting, use this.
2. Pour and serve immediately. Garnish with fresh mint leaves, whipped cream or maraschino cherries and pineapple slices if desired and enjoy!

7. Hawaiian Quesadillas with Ham, Pineapple, and Cheese

Hawaiian Quesadillas with Ham, Pineapple, and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Hawaiian Quesadillas with ham, pineapple, and cheese are a twist on the popular pizza combination. Easy pizza-dilla recipe that’s perfect for leftovers.

Ingredients

• 1 Tablespoon butter
• 8 flour tortillas (8-9 inch (we used carb balance tortillas)
• 1/2 cup barbecue sauce (optional – leave off for lower-carb version) (or marinara sauce)
• 16 ounces ham (diced (any type, including deli-style) or about 1 cup)
• 1 cup diced pineapple (diced or canned tidbits)
• 1/2 cup red onion (thinly sliced or diced)
• 2 cups mozzarella cheese (shredded)
• 1/4 cup chopped cilantro (optional)
• Olive Oil spray

Instructions

1. Coat one side of each flour tortilla with a thin layer of butter. This will make the outside crispy, but is optional.
2. Lightly spread barbecue sauce or marinara, if using, on the other side. Layer ham, pineapple, red onion, cilantro, and cheese on top.
3. Place a second tortilla on top, with the butter side up.
4. Heat olive oil in a large frying pan over medium-hight heat.
5. Place an assembled quesadilla in the skillet. Cook for about 3 minutes. When the bottom starts to crisp and the cheese has melted, flip it over with a big spatula and crisp the other side for another 2-3 minutes.
6. Remove from pan, keep warm and repeat process to make the rest of the quesadillas.
7. Cut the quesadillas into triangles using a pizza cutter and enjoy!

8. Baked Ham with Pineapple Sauce

Baked Ham with Pineapple Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [’12’, ’12 servings’]

This Baked Ham with Pineapple Sauce is a showstopping centerpiece for your holiday menu. Classic spiral sliced ham is served with a tangy and sweet pineapple sauce.

Ingredients

• 1 7 to 8 pound bone-in fully cooked spiral sliced ham
• 1 1/2 cups + 2 tablespoons water (divided)
• 2 cans crushed pineapple in juice (undrained) (8 ounces each )
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt

Instructions

1. Remove ham from fridge 1 hour before cooking. Preheat oven to 275 degrees F. Place ham in roasting pan flat side down. Add 1 cup water to bottom of pan. Cover pan with foil.
2. Transfer to oven and bake approximately 15 minutes per pound (2 hours total for an 8 pound ham) or until heated through.
3. Meanwhile, in medium saucepot, stir together pineapple, brown sugar, vinegar, mustard, soy sauce and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
4. In small bowl, stir together cornstarch and 2 tablespoons water. Stir cornstarch mixture into pineapple mixture and increase heat to medium. Cook, stirring constantly, just until sauce thickens. Remove from heat and stir in butter and salt. Let sauce stand at room temperature until ham is ready.
5. Remove ham from oven, turn so the sliced side is facing up, and immediately brush with about half of pineapple sauce, getting some sauce between the ham slices if possible. Replace foil and let ham stand 20 minutes before serving.
6. Slice ham and serve with remaining pineapple sauce.

9. Teriyaki Grilled Tenderloin with Pineapple

Teriyaki Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT105M · Yield: [‘6’, ‘6 servings’]

This grilled Teriyaki Pork Tenderloin recipe is packed with flavor from an easy homemade teriyaki sauce that does double-duty as a marinade and basting sauce. Serve the tender, juicy grilled pork with fresh pineapple salsa for a gorgeous, delicious, protein-packed meal!

Ingredients

• ½ cup soy sauce
• ¼ cup honey
• ¼ cup packed brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 large cloves garlic, (minced)
• 1 tablespoon finely minced fresh ginger
• ¼ cup cold water
• 2 tablespoons cornstarch
• 2 pounds pork tenderloin
• Pineapple Salsa

Instructions

1. First, create the teriyaki sauce. In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
2. In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Remove saucepan from heat and let teriyaki sauce cool to room temperature.
3. Remove 1/3 cup of the teriyaki sauce to an airtight container. Refrigerate until ready to grill.
4. Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl (or sealable bag). Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1-2 hours.
5. Remove marinated pork and reserved teriyaki sauce from refrigerator about 20 minutes before lighting the grill. Then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (See Notes)
6. Remove pork from the teriyaki sauce marinade, drain briefly, but do not scrape off solids. Discard any of the marinade left behind.
7. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
8. Brush top of pork generously with reserved teriyaki sauce, flip the pork over and sear opposite side for another 4 minutes, without moving.
9. Reduce grill heat to medium-high, between 475° F and 500° F. Brush pork again with reserved teriyaki sauce, flip tenderloin back to first side, and cook for 6 minutes.
10. Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes. This brushing and flipping method will lock in the teriyaki sauce flavor and add delicious texture to the outside of the pork.
11. With an instant-read thermometer, check the internal temperature of the pork by placing it into the center, thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, and actual grill temperature, so it’s important to monitor the temperature while grilling. When temperature reads 145°F (medium-rare) to 160°F (well), remove pork from heat. We always remove the pork at 145-150°F, to ensure tender, juicy pork.
12. Let pork rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
13. Cut pork into slices that are ½” to ¾” thick and place on a platter. Serve with fresh pineapple salsa.

10. Pineapple Juice

Fresh Pineapple Juice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

I love this fresh pineapple juice as a refreshing summertime drink. This homemade juice is made with fresh pineapple and has the perfect balance of sweet and tart.

Ingredients

• 1 small pineapple (ripe)
• 1 inch ginger (fresh )
• 1/2 cup water

Instructions

1. First prepare pineapple by cutting off top and bottom part of the pineapple using a sharp knife.
2. Remove the core of the pineapple. Cut into small pineapple pieces.
3. Cut the pineapple in to half.
4. Remove the core of the pineapple.
5. Cut the pineapple into small pieces.
6. Discard the outer skin

Blender Method (without a juicer)

1. Place the pineapple slices in a blender alongside any additions such as ginger.
2. Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.
3. Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fiber. Discard the solid material.
4. Taste the juice and add sugar if needed to sweeten to your desired taste.

Juicer Method

1. For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.
2. You can transform the remaining pulp by adding into smoothies or add to popsicles.

11. Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup crushed pineapple with juice
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, melted
• 3/4 cup yellow cake mix
• 1/2 cup pineapple juice (from can) or water

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. 2. In the dish, stir brown sugar and melted butter to form the bottom layer.
3. 3. Arrange crushed pineapple evenly over the bottom.
4. 4. In a bowl, whisk cake mix with pineapple juice until just combined; pour evenly over pineapple layer.
5. 5. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. 6. Let cool 10 minutes; run a knife around edges and invert onto a serving plate to reveal the topping.
7. 7. Slice into 4 squares and serve warm or at room temperature.

12. Ham and Pineapple Fried Rice

Ham and Pineapple Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Ham and Pineapple Fried Rice recipe is a quick, easy, and delicious dinner idea! It’s a great way to use leftover rice or ham.

Ingredients

• 2 large eggs
• 2 tablespoons water
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 cups frozen peas and carrots (thawed and drained)
• 4 cups cooked white rice (cold (see note))
• 1/4 cup soy sauce (more to taste)
• 2 cloves garlic (minced)
• 1/2 teaspoon ground black pepper (more to taste)
• 2 cups cooked ham (diced)
• 1 can pineapple tidbits, drained (20 oz. )

Instructions

1. In a small bowl, beat the egg with water.
2. Melt the butter in a large skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
3. Heat oil in the same pan. Add the onion and peas, and carrots. Saute until the onion is soft. Then add rice, soy sauce, garlic, black pepper, ham, and pineapple. Stir-fry together for about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.
4. Serve hot!

13. Healthy Pineapple Carrot Cake

Healthy Carrot Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’10’, ’10 people (slices)’]

This healthy carrot cake is a lighter version of a classic spring dessert. It is easy to make, lower in sugar & has no butter or oil!

Ingredients

• ½ cup whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup unsweetened applesauce
• 1 egg (lightly beaten)
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar
• ½ cup crushed pineapple
• ¾ cup carrots (finely grated shredded or blended)
• 8 ounces cream cheese ((room temperature))
• ¼ cup salted butter ((softened))
• 3-4 cups powdered sugar*
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon fine sea salt

Instructions

1. Preheat oven to 350 degrees F.
2. Line two 6” round cake pans, or one 9×9” square pan with parchment paper and grease. Set aside.
3. In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
4. In a large bowl, mix together egg and apple sauce.
5. Add vanilla, sugar and crushed pineapple. Stir until combined.
6. Pour dry ingredients into wet and gently mix with a spatula until completely combined.
7. Stir in carrots until evenly distributed.
8. Pour batter into prepared pan(s).
9. Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
10. Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
11. While cake is cooling, make the frosting:
12. Cream the butter and cream cheese until smooth.
13. Add vanilla and salt and beat until combined.
14. Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
15. Spread on cake!

14. Pineapple Grilled Chicken

Pineapple Grilled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [‘8’, ‘8 people’]

This Pineapple Grilled Chicken Recipe is delicious and easy to make! A simple Hawaiian Grilled Chicken recipe that’s healthy and tasty!

Ingredients

• 2 lbs boneless, skinless chicken breasts (pounded and thin cut)
• 1 8 oz can pineapple rings (drained- set juice aside)
• 1/4 cup canned pineapple juice
• 1/4 cup Hawaiian barbeque sauce
• 2 tablespoon low sodium soy sauce
• 1 tablespoon olive oil
• 1/3 cup brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder

Instructions

1. Heat grill to medium-high heat.
2. In a large bowl, mix pineapple juice, barbecue sauce, low sodium soy sauce, olive oil, brown sugar, garlic powder, red pepper flakes, and onion powder to make a marinade.
3. Set ¼ cup of your marinade mixture aside for basting the chicken before serving.
4. Place your chicken and pineapple rings into your marinade and let sit covered in a refrigerator for 10-20 minutes. Do not marinate for more than 20 minutes. Pineapple juice can break down chicken.
5. Grill marinated pineapple rings and chicken breasts for about 4-5 minutes on each side, making sure that they all reach an internal temperature of 165 degrees.
6. Serve hot with extra marinade and optional green onion garnish.

15. Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [’12’]

Easy to make Cherry Pineapple Dump Cake has a mouthwatering mix of cherries, pineapple, and a buttery golden cake mix. With only a 5 minute prep time this simple dessert is perfect for a last minute gathering or easy weeknight desert.

Ingredients

• 1 can (20 oz) pineapple tidbits ((do not drain))
• 1 can (21 oz) cherry pie filling
• 2 teaspoons vanilla extract (divided)
• 1 box (15.25 oz) golden butter cake mix
• 10 tablespoons salted butter ((sliced very thin))
• vanilla ice cream OR whipped cream ((for serving))

Instructions

1. Preheat the oven to 350℉. Spray a 9×13 baking pan with cooking spray.
2. Dump the pineapple tidbits (juice and all) from the can into the bottom of the pan. Spread it out into an even layer.
3. Sprinkle 1 teaspoon vanilla extract over top the pineapple.
4. Scoop the cherry pie filling over top the pineapple and spread out as evenly as possible.
5. Sprinkle the remaining 1 teaspoon vanilla extract over top the cherries.
6. Sprinkle the golden butter cake mix (dry, unprepared) over top the cherries in an even layer. Lay the slices of butter over top the cake mix. * It’s important to slice the butter very thin so you end up with lots of thin slices to cover the top of the cake mix with.
7. Bake for 35-45 minutes or until golden brown and the fruit if hot and bubbly.
8. Remove from the oven and allow to cool for 10-15 minutes before serving warm with a scoop of vanilla ice cream.

16. Spicy Pineapple Chicken Meal Prep

Spicy Pineapple Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

17. Grilled Pineapple with Brown Sugar Rum Glaze

📋The Best Grilled Pineapple with Brown Sugar Rum Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [‘3’, ‘3 servings’]

Grilled pineapple with brown sugar and rum glaze is one of the best summer desserts that you must try this summer. Topped with vanilla ice cream and drizzled with the rich rum glaze, it’s a guaranteed crowd-pleaser!

Ingredients

• 3 thick pineapple slices
• 1 cup rum
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon powder
• 2 teaspoons vanilla extract

Instructions

1. Prep the glaze by whisking rum, brown sugar, cinnamon powder, and vanilla extract well.
2. Cut pineapple into thick slices.
3. Soak pineapple slices in rum, and brown sugar sauce for about 30 minutes or even overnight inside the refrigerator.
4. Heat the outdoor grill or use the stove-top grilling pan method. Grill pineapple soaked in rum-brown sugar marinade for 3-5 minutes on one side.
5. Once the pineapple has wonderful browned grill marks on one side, carefully flip and cook on another side until caramelized and grilled to perfection.
6. For brown sugar rum glaze – Pour the rum-sugar marinade into a saucepan.
7. Simmer and boil on low heat with frequent stirring.
8. Cook until the sauce is thickened, with a pourable consistency.
9. Serve it hot, topped with vanilla ice cream and a generous drizzle of brown sugar sum glaze on top

18. Pineapple Kale Smoothie

Pineapple Kale Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 smoothie’]

Start your day off right with this Pineapple Kale Smoothie! It’s packed with tropical flavor and fresh greens to give you a healthy and refreshing boost to your morning.

Ingredients

• 1 cup chopped pineapple ((I used fresh))
• 1/2 cup orange juice
• 1 cup packed kale, (stems removed)
• 1 cup ice

Instructions

1. Place all ingredients in blender and blend until smooth. Enjoy!

19. Grilled Pineapple Cucumber Salad with Peanut Dressing

Grilled Pineapple Cucumber Salad with Peanut Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Grilled sweet pineapple with fresh crunchy cucumber layered with a spicy peanut dressing takes this Asian salad to the next level of deliciousness. It is perfectly refreshing and so easy to make. A wonderful side dish for BBQs, potlucks and summer parties.

Ingredients

• 1 pineapple
• 2 cucumber (medium)
• 200 g cherry tomatoes
• ¼ red onion
• 1 red chilli (long)
• ½ cup cilantro (roughly chopped (coriander))
• ½ cup mint (roughly chopped)
• ⅓ cup peanuts (roasted)
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp water
• 1 lime (juiced)
• 1 clove garlic (minced)
• ½ tsp chilli (finely chopped, to taste)

Instructions Salad

1. Peel pineapple with a large sharp knife Then make shallow diagonal cuts and cut out all the eyes.Cut the pineapple into quarter wedges and remove core from pineapple. Slice pineapple wedges into 1.5-2 cm slices. Grill pineapple slices for 30-45 secs until getting a good char.
2. Peel cucumber and then cut into long strips lengthwise. Then slice on a diagonal 1 cm batons.
3. Cut cherry tomatoes in half.
4. Thinly slice red onion into half moons.
5. Cut long red chillies in half and deseed. Then slice into thin strips.
6. Wash coriander (coriander) and mint leaves well and roughly chop.

Salad Dressing

1. Mince one garlic clove.
2. In a food processor, add peanut butter, rice vinegar, lime juice, soy sauce, brown sugar, minced garlic, chopped chilli and water and blitz until a smooth paste.
3. Adjust consistency to your liking with more water.
4. Finely chop chilli to yield ½ teaspoon.

Assembly

1. In a large mixing bowl, place grilled pineapple, cucumbers, tomatoes, red onion, red chillies, half the roasted peanuts, coriander (coriander) and mint together.
2. Toss salad together.
3. Tumble salad onto a large serving platter.
4. Scatter remaining toasted peanuts on the top.
5. Drizzle spicy peanut dressing over the top and serve.

20. Banana Pineapple Dessert

Banana Pineapple Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Yield: [’12’]

Banana Pudding Dessert

Ingredients

• 1 1/2 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. butter (melted)
• 2 med. bananas (sliced)
• 1 pkg. (8 oz. cream cheese, softened)
• 2 1/2 c. cold milk
• 1 pkg. (6 oz. vanilla instant pudding)
• 1 can (20 oz. crushed pineapple, drained)
• 3 1/2 c. 8 oz. Cool Whip
• Chopped nuts (optional)

Instructions

1. Combine crumbs, sugar and butter; mix well. Press firmly on bottom of 13 x 9 pan.
2. Bake in preheated 375 degree oven for about 8 minutes. Cool of wire rack.
3. Arrange sliced bananas on crust.
4. With electric mixer at low speed, beat cream cheese until smooth.
5. Gradually add 1/2 cup cold milk; blend until smooth.
6. Add remaining milk and the pudding mix.
7. Beat at low speed until well blended, about 2 minutes.
8. Spread evenly over bananas in pan.
9. Evenly spoon pineapple over pudding mixture.
10. Spread whipped topping over pineapple.
11. Chill about 3 hours.
12. Garnish with banana slices and chopped nuts (optional)

21. Pineapple Tart

Pineapple Tart Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [’10’, ’10 people’]

Make tinned pineapple a star using this old-fashioned crushed pineapple tart recipe. 

Ingredients

• 450 grams canned crushed pineapple (in syrup)
• 1/2 cup water
• 1/2 cup sugar
• 1 egg yolk
• 1 dessert spoon butter ((10 grams))
• 1 tablespoon cornflour ((cornstarch))
• 1 tablespoon butter ((20 grams))
• 1 1/2 tablespoons sugar ((30 grams))
• 1 egg
• 1 cup SR flour
• 1-2 tablespoons cold water
• 1 egg white
• 2 tablespoons sugar
• 1 tablespoon mint leave tips ((optional, to garnish))

Instructions Filling

1. Whisk egg yolk, water and cornflour together.
2. Put egg yolk, water and cornflour mixture along with all other filling ingredients into a saucepan. Stir over medium heat to dissolve sugar and melt butter. Bring to the boil, increasing heat if necessary.
3. Boil, stirring, for 5 minutes or until thick. Set aside to cool.

Pastry

1. Cream butter and sugar using a handheld mixer.
2. Add egg and beat again until well combined.
3. Fold through flour and , if needed, water to form a dough. (I usually need to add 1 tablespoon of the water).
4. Knead lightly on a floured surface to form a dough ball. Wrap in baking paper and place into fridge for half an hour.
5. Take pastry from fridge and roll out on a floured surface to a circle large enough to cover the tart tin (approx 24.5cm x 3.5cm). Using your rolling pin, roll dough onto pin and then gently unroll into ungreased tin. Press pastry into tin, using any offcuts to patch any areas where the pastry doesn’t cover the tin if necessary. Place into fridge for 15 minutes.
6. Pre-heat oven to moderate (180 degrees celsius, fan-forced).
7. Remove tart tin from fridge and add baking paper and pie weights if you have them (or rice if you don’t) to weigh down the dough. Bake for 15-20 minutes, carefully removing the pie weights half way through the baking process.
8. When cool, leave in tin and pour cooled filling into pastry tart case.

Topping

1. Pre-heat oven to moderate (180 degrees celsius, fan-forced).
2. Beat egg white until soft peaks form.
3. Gradually add sugar to egg white, beating well between each addition until mixture is thick and glossy.
4. Pipe or dollop mixture onto top of tart filling.
5. Turn oven down to 160 degrees celsius, fan-forced, and place into oven. Bake for 10 minutes and then turn oven off. Leave tart in the oven for another 10 minutes before removing from the oven.
6. Allow to cool and sprinkle mint leave tips over tart. Store in fridge.

22. Ham Loaf with Pineapple Brown Sugar Glaze

Ham Loaf Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’]

An old fashion ham loaf with pineapple brown sugar glaze is a classic Amish dish and a great way to use up leftover ham.

Ingredients

• 2 large Eggs
• 1 cup evaporated milk
• 1 cup Panko bread crumbs
• 1/4 teaspoon ground black pepper
• 1 tablespoon dry seasoning blend
• 2 pounds Ham (ground, fully cooked)
• 1/4 cup diced sweet onion (**Optional)
• 1/3 cup Packed brown sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground dry mustard
• 1/2 cup crushed pineapple
• 2 tablespoons Water

Instructions

1. Preheat oven to 350 degrees F.
2. Place ham in food processor and grind for approximately one minute (or use a meat grinder). Put the ground meat in a large mixing bowl.
3. Lightly beat the eggs in a small bowl. Then in the large bowl combine eggs, bread crumbs, milk, pepper and dry seasoning blend with the ground ham and mix well.
4. Shape the ham loaf mixture into a roughly 8 x 4″ oval and place into a shallow baking dish or loaf pan.
5. Bake the large loaf uncovered for 25 minutes.
6. Combine glaze ingredients and spoon glaze over loaf.
7. Place loaf back into oven and bake for an additional 35 minutes, basting occasionally with the glaze.
8. Remove loaf from the oven and allow to cool a bit before putting on serving platter and slicing.

23. Mango Pineapple Smoothie

Mango Pineapple Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘3’, ‘3 glasses’]

Creamy mango pineapple smoothie made with simple ingredients for a refreshing, tropical blend. Thick, smooth, and perfect for breakfast or a quick snack.

Ingredients

• 10 oz frozen mango
• 6 oz frozen pineapple
• 1/2 cup coconut chunks
• 5 oz Siggi’s yogurt (plant based )
• 1 tbsp golden milk spices*
• 1 1/2 cups coconut or almond milk
• handful of ice

Instructions

1. Place all the ingredients in the bowl of a blender and pulse for 1-2 minutes until smooth. You can adjust the thickness of the smoothie but adding more milk to it.

24. Tropical Pineapple Orange Mango Juice

Tropical Pineapple Orange Mango Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

This easy-to-make, refreshing pineapple orange mango juice is just what you need when you’re looking for a tropical juice recipe to brighten your day!

Ingredients

• 1/4 pineapple (peeled and chopped)
• 2 oranges (peeled and quartered)
• 1/2 red mango (peeled)

Instructions

1. Run all fruits through your juicer.
2. Serve and enjoy!

25. Coconut Lime Pineapple Popsicles

Coconut Lime Pineapple Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup coconut milk
• 1/2 cup pineapple juice
• 2 tablespoons lime juice
• Zest of 1 lime
• 1/4 cup sugar or honey
• 1/2 cup finely chopped pineapple (optional)

Instructions

1. 1. In a blender or bowl, whisk coconut milk, pineapple juice, lime juice, lime zest and sugar until well combined.
2. 2. Stir in chopped pineapple if using.
3. 3. Pour mixture into 4 popsicle molds.
4. 4. Insert sticks and freeze 4–6 hours until solid.
5. 5. Unmold and serve.

26. Coconut Pineapple Ice Cream

Coconut Pineapple Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups coconut milk
• 1/2 cup heavy cream (optional for richness)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pineapple chunks, small dice
• Pinch of salt

Instructions

1. 1. In a bowl, whisk coconut milk, cream (if using), sugar, vanilla and salt until sugar dissolves.
2. 2. Stir in pineapple chunks.
3. 3. Chill mixture 1–2 hours.
4. 4. Churn in ice cream maker according to manufacturer instructions, about 20–25 minutes, until thick.
5. 5. Transfer to a container and freeze 2–4 hours to firm.
6. 6. Serve.

27. Hawaiian Grilled Salmon

Hawaiian Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT50M · Yield: [‘4’]

This Hawaiian Grilled Salmon is the perfect balance of sweet and savory. Flaky fish marinated in sweet, salty, spicy, and acidic flavors transforms this recipe and brings the salmon to life. This salmon is a nice summer seafood recipes and pairs perfectly with grilled pineapple.

Ingredients

• 4 Salmon Filets
• 1 container of pre-cored pineapple (sliced into rings {save the juice for the marinade})
• 1/2 cup low sodium soy sauce
• 2 garlic cloves (minced)
• 3 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 teaspoon ginger
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper
• 3 tablespoons pineapple juice {you could use orange juice in its place}
• Fresh green onion (chopped)
• Fresh cilantro or parsley chopped

Instructions

1. In a large mixing bowl or ziplock bag add the soy sauce, garlic, brown sugar, ketchup, ginger, oregano, crushed red pepper, pineapple juice and mix well.
2. Add the salmon filets into the bowl or ziplock bag and gently coat the salmon. Refrigerate for 20 minutes.
3. Remove the salmon from the fridge and let set out to bring them to room temperature. Spray the grill with non-stick cooking spray or brush with olive oil and heat it to medium-high.
4. Place the salmon and the pineapple rings on the grill and use a brush to coat more of the marinade on the salmon.
5. Close the grill and grill for about 6-7 minutes on each side or until the internal temperature reaches 145 degrees F. If you want to grill each side you can but you don’t have to. If you choose not to flip them then you will want to grill the salmon on the skin side down for about 13-15 minutes or until the salmon reaches 145 degrees F. Remove the salmon and pineapple from the grill.
6. Place the salmon on a platter and garnish with fresh green onion, cilantro or parsley. Serve the pineapple alongside the salmon so your guests can add a pineapple ring to their salmon.

28. Pineapple Raspberry Smoothie

Pineapple Raspberry Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

This pineapple raspberry smoothie is refreshing, sweet, and creamy! It has the best sweet-tart flavor and a lovely pink hue. It’s refined-sugar-free and packs in plenty of antioxidants and immune-boosting vitamin C!

Ingredients

• 1 banana (peeled)
• 1 cup frozen pineapple
• ¾ cup frozen raspberries
• ¼ cup unsweetened Greek yogurt
• ¾ cup unsweetened almond milk

Instructions

1. In the base of a high-speed blender, combine the banana, frozen pineapple, frozen raspberries, Greek yogurt, and almond milk.
2. Blend until thick, creamy, and smooth. Pour into a glass and enjoy!

29. Pineapple Ginger Kombucha Mocktail

Simple Pineapple Ginger Kombucha Mocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

This Pineapple Ginger Kombucha Mocktail is a refreshing non-alcoholic (or alcoholic) drink made with probiotic-rich kombucha. Quick and easy make with store-bought kombucha.

Ingredients

• 2 cups pineapple juice, (chilled)
• 1/4 cup organic lemon juice, (chilled)
• 2 tbsp pure maple syrup
• 1 organic lemon, (sliced)
• 2 cups ginger kombucha, (chilled)
• 4 oz orange liquer, (like Triple Sec (optional))
• 5 sprigs fresh rosemary
• 1 tbsp organic cane sugar, (or granulated sugar)

Instructions

1. Remove the leaves from one sprig of rosemary and chop very finely. Combine with sugar and transfer to a small plate or dish that is larger than the diameter of the glasses you will be using. Rub the edge of each glass with lemon, then invert the glass into the rosemary-sugar mixture to rim the glasses.
2. Combine pineapple juice, lemon juice and maple syrup in a pitcher. Stir to combine, as the maple syrup will sink to the bottom. Slowly add the kombucha.
3. Pour over ice-filled, rosemary-rimmed glasses and garnish with lemon slices and sprigs of fresh rosemary. Serve immediately.

30. Teriyaki Grilled Pineapple Shrimp Skewers

📋Teriyaki Pineapple Grilled Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘5’, ‘5 servings’]

Teriyaki pineapple grilled shrimp skewers have pineapple chucks and fresh shrimp are threaded into a skewer and slathered with teriyaki sauce. These ultra-delicious sweet, lightly spicy, shrimp skewers are the best summertime meal.

Ingredients

• 1 pound large shrimp ((peeled and deveined))
• 1 pineapple ((peeled and sliced into cubes))
• ½ cup teriyaki sauce ((feel free to use more sauce if needed))
• 1 teaspoon of smoked paprika
• 1 teaspoon of cayenne
• 1/4 teaspoon of cumin powder ((optional , please skip if you don’t like cumin flavors))
• Salt and Pepper to taste
• 3 tablespoons olive oil
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh coriander leaves
• Lemon wedges

Instructions

1. To shrimp add smoked paprika, cayenne, ground cumin(optional), olive oil, brown sugar, juice of 1 lime, and salt and pepper to taste. Let it marinate for 10-15 minutes. While shrimp marinate, cut pineapple into cubes, you can use how to cut a pineapple post for reference.
2. Soak bamboo skewer sticks in water for about 15-20 minutes to avoid burning. If using metal skewers, ignore this step. Fire up the grill.
3. Thread in pineapple cubes, and marinated shrimp alternatively. Generously rub teriyaki sauce over it. Grill the shrimp on medium heat for 5-7 minutes, turning the shrimp halfway through the process.
4. Don’t forget to slather some of the deliciousness of Hawaiian teriyaki sauce over the shrimp and pineapple in between grilling and as soon as they come out of the grill.
5. Serve immediately. Perfect with rice or couscous. It’s also great on tacos, sandwiches, for meal prep with rice, in salads almost everything.

31. Pineapple Dole Whip

📋Pineapple Dole Whip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘1’, ‘1 serving’]

Make Disney’s copycat pineapple dole whip recipe at the comfort of your home with just 3 ingredients. This is official Disney theme park recipe! Fruity frozen pineapple treat is perfect to combat summer heat!

Ingredients

• 2 cups frozen pineapple
• ½ cup pineapple juice (fresh is better)
• 1 big scoop vanilla ice cream (original recipe is vegan – so please use diary free vegan vanilla ice cream.)

Instructions

1. Combine all ingredients in a blender – pineapple juice, frozen pineapple and vanilla ice cream (vegan ice cream if you want to stick to official Disney theme park).
2. Blend until frozen pineapple bits are broken down and blend into nice and smooth creamy texture.NOTE: high powdered blender makes all the difference in making creamy, fluff, soft serve like pineapple dole whip recipe.Pro-tip: if dole whip results in thin running mix in blender, freeze the mix for 2 to 3 hours or until it turns into soft serve consistency and then serve.Use very chilled pineapple juice fresh off freezer vanilla ice cream to get dole whip soft serve like consistency. Bare in mind temperature outside will affect the consistency as well.
3. To get the iconic Disney dole whip swirl freeze the mix for 30 minutes and then transfer to piping bag and with 1M star nozzle.
4. Transfer soft serve like consistency dole whip into a pipping bag attached to star nozzle.
5. Pipe into serving cups or jars and serve immediately.

32. Sparkling Pineapple Mint Juice with Grilled Pineapple

Sparkling Pineapple-Mint Juice with Grilled Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 -6’]

This sparkling pineapple mint juice is a refreshing and tasty summer drink that can be accompanied by grilled pineapple. A drink with eats!

Ingredients

• 1 large fresh ripe pineapple
• 6 cups chilled sparkling water ( (if desired, use regular water))
• 10 leaves fresh mint (large leaves (plus more to garnish))
• 1½ cups white granulated sugar
• Crushed ice

Instructions

1. Reserve about 8 to 12 cubes and 4 to 6 small to medium triangles to grill and garnish the drink if desired. In a blender, blend together the remaining pineapple chunks, sparkling water or regular water, mint leaves, and sugar until obtaining a smooth mixture. Strain the mixture, place into a pitcher with as much crushed ice as desired, and garnish with mint leaves and grilled pineapple triangles. The grilled pineapple cubes can be inserted by two’s onto picks to garnish the top of each of the 4-6 glasses, as shown in the pictures.
2. To grill the pineapple, brush a hot griddle with vegetable oil and grill both the reserved pineapple chunks and triangles on all sides until grill marks appear, about 1 ½ to 2 minutes per side. Let cool down and garnish the drink.

33. Pineapple Dream Dessert

Pineapple Dream Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT270M · Yield: [‘9’, ‘9 servings’]

This (Almost) No Bake Pineapple Dream Dessert or Pineapple Delight is creamy, smooth, refreshing and sweet with a buttery graham cracker crust and a delicious cream cheese pineapple filling.

Ingredients

• 2 ½ cups graham cracker crumbs (that’s 2 sleeves)
• 1 stick unsalted butter (melted)
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 4 oz cream cheese (softened (½ a package))
• 1 stick unsalted butter (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 ¾ cups powdered sugar
• 20 oz can crushed pineapple (drained well)
• 8 oz container whipped topping (thawed)

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a bowl, combine graham cracker crumbs with melted butter, sugar and salt.
3. Press only 2 cups (NOT ALL) of the mixture into a 9×9 inch pan. And bake for 10 minutes. Remove from the oven, and allow to cool completely.
4. In a mixing bowl, combine cream cheese with softened butter and with a hand mixer beat until smooth and creamy. Add the vanilla extract and powdered sugar, and mix on LOW speed to avoid a sugar storm, until the sugar is well incorporated.
5. Fold in 2 tablespoons of the drained crushed pineapples, and spread the mixture over the cooled crust in an even layer. Smooth the top with a spatula.
6. Fold the remaining crushed pineapple in the whipped topping, and spread the mixture over the cream cheese layer. Smooth out with a spatula.
7. Sprinkle with the remaining graham cracker mixture, chill in the fridge for at least 4 hours and preferably overnight before serving.

34. Pineapple Spinach Juice with Ginger

Pineapple Spinach Juice with Ginger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘3’]

This vibrant Pineapple Spinach Juice with Ginger is delicious, refreshing and best of all full of nutrients and vitamins!

Ingredients

• 4 cups pineapple chunks
• 2 cups packed washed baby spinach
• 2 cups peeled diced apples
• 1 inch square piece of ginger (peeled)

Instructions

1. Press the spinach, apple, pineapple and ginger through a juice extractor.
2. Stir and serve immediately. Store leftovers in the refrigerator for up to 2 days.

35. Pineapple Baked Ham

Pineapple Baked Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb fully cooked bone-in ham or boneless ham roast
• 1/2 cup pineapple juice
• 1/3 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1 clove garlic, minced
• 1 cup pineapple chunks (optional)

Instructions

1. 1. Preheat oven to 325°F (165°C). Place ham in a roasting pan.
2. 2. In a small saucepan, whisk pineapple juice, brown sugar, honey, soy sauce, ginger and garlic; simmer 2–3 minutes.
3. 3. Brush half of glaze over ham; arrange pineapple chunks around the ham.
4. 4. Cover loosely with foil and bake 60–75 minutes, basting with glaze every 15 minutes.
5. 5. Remove foil, bake 5–10 minutes more until glaze is shiny and caramelized.
6. 6. Let rest 10 minutes before slicing.

36. Grilled Pineapple Jerk Pork Bowls with Kale and Avocado

Grilled Pineapple Jerk Pork Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘4’]

Ingredients

• 1/4 cup pineapple juice
• 1 tbsp. honey
• 4 tbsp. olive oil
• 1 bunch kale (chopped and stalks removed)
• 1 tsp. allspice
• 1/2 tsp. cinnamon
• 1/2 tsp. garlic powder
• 1 tbsp. brown sugar
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1 lb. pork tenderloin (butterflied (tutorial found above))
• 1 whole pineapple (peeled, cored, and cut into rings)
• 4 small sweet potatoes (peel and cubed into 1 inch pieces)
• 1 medium avocado (sliced or cubed)

Instructions

1. Preheat grill and oven each to 400 degrees.
2. Whisk together pineapple juice, honey, oil, and pinch of salt together in a large bowl. Add in chopped kale and toss until evenly and well coated. Set aside.
3. Mix the allspice, cinnamon, garlic powder, brown sugar, cayenne pepper, and salt into a small bowl.
4. Rub half the seasoning mixture on the pork. Place on grill and allow to sear 7-10 minutes and flip. Grill pork loin an additional 7 minutes or until internal temperature reaches 145 degrees. Remove from grill and allow to rest.
5. Place pineapple slices on grill and grill for about 3 minutes per side or until marks appear. Remove and set aside.
6. Meanwhile, use the other half of the seasoning blend to season the sweet potatoes and place on a greased baking sheet. Place in oven for about 20-25 minutes or until sweet potatoes are golden and are easily pierced with a fork.
7. Slice pork thinly. Top kale with pork slices, pineapple slices, sweet potato cubes, and diced avocado.

37. Air Fryer Grilled Pineapple

Air Fryer Grilled Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

One of the refreshing fruit desserts that is prepared without ant fatigue…

Ingredients

• 1 fresh pineapple
• Non-Stick Cooking Spray

Instructions

1. With a sharp knife, remove the outer peel of pineapple and then cut into rings.
2. Line the Air Fryer Basket with parchment paper and then slide inside.
3. Adjust the temperature of Air Fryer to 375 °F to preheat for 5 minutes.
4. After preheating, arrange the pineapple rings into the greased Air Fryer Basket in a single layer.
5. Slide the basket into Air Fryer and set the time for 13-15 minutes.
6. While cooking, flip the rings once after 9 minutes.
7. After cooking time is finished, remove the pineapple rings from Air Fryer and serve.

38. Spiral Sliced Ham with Pineapple Cola Glaze

Spiral Sliced Ham with Pineapple Cola Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4H20M · Total: PT4H40M · Yield: 6

There’s nothing better than a Spiral Sliced Ham on the dinner table…unless it’s coated with a sweet n sour cola pineapple glaze. This slow cooked Spiral Ham bakes up nicely in the Crockpot, then finishes in the oven under the broiler.

Ingredients

• 1 (4-6 lb) boneless spiral sliced ham
• 1 cup crushed pineapple (with juice)
• 1 cup brown sugar
• 1/2 cup honey
• 1 cup cola, Dr. Pepper, or Ginger Ale

Instructions

1. Combine the crushed pineapple, brown sugar, honey, and cola in a medium saucepan.
2. Bring to a simmer over medium heat then turn down the heat and let it simmer 15-20 minutes.
3. Once it has reduced and become thick and glazy, remove from heat.
4. Place the ham in a slow cooker and spoon HALF of the glaze over the surface.
5. Cover and cook on low slow cooker setting for 4 hours.
6. Remove ham from slow cooker and place on a foil lined rimmed baking sheet.
7. Coat ham with the remaining glaze and broil until the glaze begins to caramelize. Keep a close watch so it doesn’t burn.
8. Remove from oven and serve.

39. Celery and Pineapple Juice

Celery and Pineapple Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘3’, ‘3 Servings (makes approx. 3.5 cups)’]

There’s nothing like freshly made juice and this celery and pineapple juice is FAN-tastic!!

Ingredients

• 1 pound pineapple (approx. half a medium pineapple)
• 1 pound celery (approx. 4 large ribs)
• 1 medium granny smith apple (quartered and seeds removed)
• 1/2 inch fresh ginger

Instructions

1. Wash your produce thoroughly and cut the pineapple into spears or chunks. The celery ribs fit without cutting. Then quarter the apple and remove the seeds.
2. Start by juicing the pineapple FIRST and then follow with the apple, ginger, and celery.
3. Give your juice a quick stir and enjoy right away.

40. Pineapple Brown Sugar Instant Pot Ham

Pineapple Brown Sugar Instant Pot Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 lb fully cooked boneless ham
• 3/4 cup pineapple juice
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon ground cloves or 4–5 whole cloves
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional)
• 1 tablespoon chopped green onion (optional)

Instructions

1. 1. Place 1 cup water in the Instant Pot and insert the trivet.
2. 2. Place ham on the trivet.
3. 3. In a bowl, whisk pineapple juice, brown sugar, soy sauce and cloves.
4. 4. Pour glaze over ham; seal lid and cook on high pressure for about 25–30 minutes (roughly 10 minutes per pound).
5. 5. Natural release for 10 minutes, then quick release the remaining pressure.
6. 6. Remove ham; whisk in slurry to thicken the glaze and bring to a simmer if needed.
7. 7. Slice and serve with pan juices.

41. Fresh Pineapple Ginger Juice

Pineapple Ginger Juice (Juicer or Blender) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘4’, ‘4 servings’]

For a fantastic boost to your day, make this pineapple ginger juice recipe. It’s refreshing, full of vitamins and nutrients, and so tasty!

Ingredients

• 1 pineapple (4 cups diced)
• 2 inches ginger root
• 2 limes

Instructions

1. Wash the produce. Peel and core the pineapple, then roughly dice into 1-inch cubes. Peel the limes. Cut away any soft or mushy spots on the ginger. Cut the produce into pieces small enough that they can fit through the juicer chute.
2. Juicer: Turn the juicer on. A few pieces at a time, add the pineapple, ginger, and lime through the chute of the juicer. Process according to the manufacturer’s instructions. Blender: Add the pineapple, ginger, and lime to the blender. Add up to one cup of water to the blender to help it process. Turn the blender on and slowly turn it to full speed. Blend for 3-5 minutes, or until it is smooth and creamy. Strain and press the mixture through a fine sieve or cheesecloth to separate the pulp from the juice.
3. Stir the juice, then serve right away in glasses, or store it covered in the refrigerator for up to 3-4 days. Don’t leave the juice at room temperature for longer than 2 hours, per USDA.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.