pineapples

Pineapple Upside-Down Cake

all-purpose flour

sugar

milk

vegetable shortening

baking powder

vanilla extract

salt

eggs

pineapple

(8 tablespoons) unsalted butter,

brown sugar

Maraschino cherries, as needed, stemmed

Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.

It was Great! But I used fresh pineapple &amp; all the juice it had in it.
   I also added 2 more Tbsp of Butter to the skillet . And, after putting the brown sugar on the top..... heated it on the stove top to melt, instead of the oven. 
   Then ...’continued the directions’.
   And Yes..... ‘Big Skillet/Big HOT’ be careful.
“Hot cast-iron &amp; Hot Caramelized Sugar!”
Yummy!

What I liked about the recipe is the dumping everything in the bowl and mix!   The cake tastes ok, not great.  The negatives is, I don't think 2 tablespoons of pineapple juice is enough to flavor the cake, no pineapple taste at all.  Second turning out a cake  in a pipping hot heavy cast iron skillet on to a plate is a feat in itself, not to mention dangerous,  So please be careful. 

Thoroughly enjoyed this cake. If you don’t have a 10” or 12” cast iron skillet, be sure to use an alternate pan of ‘like’ size This recipe has a lot of batter! Tip: Spray the sides of your pan, really helps in releasing this yummy sticky fruity sweet cake! Also, I’m not a big fan of maraschino cherries, so I used papaya chunks instead. Still gives you that red center of the pineapple, but  even more fruity!
Jazz B, WA State

The recipe was so easy that I was amazed when I took it out of the oven, it was absolutely gorgeous. I did use fresh pineapple, rather then canned. Other then that I followed the recipe to  the letter. 
My family loved it &amp; to our surprise the cake came right out of the pan! ❤️

Fantastic just changed the decoration on the top er bottom we top lol.  So moist and delicious.

Excellent!  One of my favorite cakes and this recipe is very easy and foolproof !

This has been a family favorite since I was a little girl, and I won’t say how old I am. I got my mother to write down her recipes when I got married so I could be the good cook she was. That is not necessarily a guarantee. I have used a 9x13 pan when I wanted more servings. It works fine and yes it is a little easier to turn out, a cast iron skillet is pretty difficult especially when you get older and loose your strength. It is worth it though if you have someone to help. My mother used to use pecan halves to fill in spaces between the pineapple slices. Thank you Ree for sharing. I was surprised that seemingly so many had never eaten this before. It definitely needs to continue 

I just took out of oven.  Looks just like this picture.  Easy to get out.  Hopefully tastes as good<br />

Pineapple Chicken Tacos

vegetable oil

boneless, skinless chicken thighs

salt and black pepper

scallions, thinly sliced

garlic,

can 100% pure pineapple juice

hot sauce

honey

flour tortillas

broccoli slaw

mayonnaise

chipotle sauce

lime,

pineapple wedges

cilantro leaves

Serving suggestions: tortilla chips and salsa

Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.

In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.

Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.

Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.

Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.

To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

This is seriously delicious.  I have made it 4 times now

Made this for my friends twice now and it keeps getting better each time. Great meal to switch up your routine dinners. Don't think I will ever get tired of eating this! Super flavorful.

So easy and delicious, definitely a family favorite!

This recipe was easy and delicious! I didn’t have broccoli slaw so made a simple cabbage and carrot slaw, with the mayonnaise and sprinkled some chipotle chili powder to taste. This recipe will be on top of my favorites list!

Great fresh flavors. Easy to prepare.  Family loved it!

Absolutely delicious!!  This recipe is always a favorite in our house!!

The family and I loved them. I used boneless chicken breast and crushed pineapple, because that’s what I had, and the tacos were wonderful. The little bit of sweet from the pineapple with the spicy from the hot sauce was excellent. Will definitely do again might not even wait for taco Tuesday. 

Wow! This was INCREDIBLE. Little sweet with the pineapple - little heat with the hot sauce. Amazing flavors. Family went crazy over this!!! If I could give it SIX stars, I would!!!

https://www.foodnetwork.com/videos/pineapple-chicken-tacos-5526679

Ree adds a tropical spin to chicken tacos with a creamy pineapple sauce.

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

dark rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

There's a common theme with most of the reviews- the recipe needed to be changed in order to really enjoy it, so I'll only give it a score of 2 stars although it serves as a kind of guide- just be sure to taste first. I made this for Independence Day/July 4th block party last night and definitely needed to add more pineapple juice/pineapple to it as it was the worst pina colada I had ever tasted! Thankfully, I tasted it before bringing it out for everyone. I doubled the recipe and it filled my smaller blender jar Vitamix to the top. I also might add more coconut cream next time I make it. I did not have the dark rum so used only light rum. I used about a cup of non-frozen, freshly cut sweet ripe pineapple, along with about 6-8 oz TJ's Pineapple Juice total, as 4 oz was not enough. I used over 3 cups ice, 4 oz light rum as I didn't want it too strong, and 4 oz TJ's coconut cream, might use a little more next time.

This is the one. The recipe that’s easy,delicious and a crowd pleaser! Play around w/less ice if you like but the best is using a dark rum like Captain Morgan and then a higher end dark rum to drizzle over the top. On the islands, that’s the secret the bartenders use! That’s the best...

It’s a good starting point. Reading other reviews, I reduced the ice to about 3/4 cup and increased frozen pineapple to 3/4 cup. I only had white rum, so I put 3 oz of white rum. I added 1 more oz of pineapple juice after tasting it. Really good results! 

Decent guide. I left out all of the ice and added a bit more frozen fresh pineapple. The ice isn't needed. It will water down your drink. Cut up a fresh pineapple and freeze it. That is all the ice you need. I only had white rum. I used 2oz per serving.

extremely watery... I had to fix it by adding main ingredients. I am from the Caribbean myself so I truly know what a good Pina Colada should taste like.

Absolutely delicious! I added 1 ounce of lime juice. I've seen a few recipes call for lime juice, it gives the drink a nice twist!

This is the worst pina colada I have ever had. I followed the recipe exactly. It's basically like frozen ice with rum in it. Would never make again.

The best Pina colada recipe. I used canned pineapple in heavy syrup like others recommended. Everyone finished their drink and said it was perfect! 

Omg. This recipe is soooooo good! Only thing I changed was I substituted frozen dole diced pineapples in heavy syrup instead of fresh frozen pineapples. Gave it the perfect sweetness! It was so easy to make!

Pineapple Fried Rice

ripe pineapple, for serving rice (optional)

cooked longgrain rice,

onion,

garlic, chopped

ginger

blanched, sliced Chinese long beans

seeded, diced tomatoes

Thai fish sauce

green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

I have tried so many different recipes and really liked this one. I omitted the sugar and added cashews and golden raisins and a little sirachi sauce. I didn't have time to chill the rice, but will try that next time.  Oyster sauce and white pepper are also good adds that I sometimes toss in.  Many Thai places put wedges of tomatoes as a finishing touch rather than diced stirred in. Also, others commented that they added green peas, but I only do this if I am going to Chinese fried rice, not Thai. 

Omitted fish sauce and used amino acid non gmo soy substitute, omitted tomatoes, used canned baby corn and peas, shredded carrot, omitted the sugar, doesn't need it. Diced up 2 rings of canned pinneapple for 2 people. 5 stars for me 4 for the recipe.

there are some things that are not right about this recipe....as in "not traditional like I get it at the Asian restaurants". first, the cashews are missing. second, not spicy enough, need to add 1 chili or jalepeno pepper. third, I have never seen a tomato in my pineapple rice. Peas, yes. Tomato, no.the fish sauce is traditional that a lot of posters commented on. Now personally I don't care for it myself either, so I substitute the less pungent oyster sauce.  And as noted above, added toasted unsalted cashews (1/2 cup), 1 diced jalepeno or chili pepper and used peas instead of tomato.

This was so good!  It was my first experience making fried rice and I found it quite easy. There's a fair amount of prep, but the cooking part goes pretty quick. The fish sauce is definitely pungent, and I was a little hesitant after reading reviews, but using only 1 1/2 Tb the recipe was almost lacking.  I would definitely add soy sauce for the omitted fish sauce next time.  I didn't have beans, so those got left out, but this rice turned out great!! A keeper for sure.  

My family liked this very much. The recipe is so simple that I was pleasantly surprised by how good it was. We weren't crazy about the smell of the fish sauce, however- very pungent. I used 2 T spoons of it and one T soy sauce.  Would not have minded more pineapple, either. We added a thinly sliced chicken breast and some shrimp for protein that I cooked before-hand.

My family liked this rice, but I didn't care for it because of the fish sauce.  
The taste of fish sauce doesn't bother me that much, but the smell makes me nauseous and I could smell it in every bite.  I gave the recipe four stars because my family really liked it, but don't make this if you don't like the taste or smell of fish sauce.  You could substitute soy sauce instead, but it wouldn't taste the same.

This was a great rice dish.  I didn't have the Chinese long beans, so I just omitted them and I don't feel it impacted the taste.

I didn't have a pineapple, but I did have canned juice, so I substituted about four ounces of juice; also left out the sugar since the juice was sweet. My family loved it!

Oh, this is delicious. There's not much else to say. Make sure that your rice cold. It helps to refrigerate for a day or two. YUM!

Beet Sangria with Winesap Apples

winesap apples,

lemon

beets

Grapes, orange wedges,

Press the apples and lemon through the juicer, followed by the beets. Serve over ice, garnished with fresh fruit.

Pineapple Upside-Down Cornmeal Cake

cornmeal

unsalted butter

dark brown sugar, approximately

pineapple in heavy syrup

maraschino cherries

pecans,

juice pineapple

all-purpose flour,

sugar,

canola oil

In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

I have been looking for a recipe like this for months! A local resturant makes it in individual servings.
The carmelized sugar and cornmeal make an awesome chewy treat. I use a 12 inch skillet instead of 10 inch. I add some the reserved pineapple juice to the batter and a touch of vanilla.
Beautiful display!

This has become my husband's favorite. I use 8 pineapple rings and an extra 2T butter and 1/4c. dark brown sugar in the topping with an extra tablespoon of juice.  We prefer the medium ground cornmeal instead of the the coarse ground. 

Surely disappointed in this cornbread with pineapple. Edible, but not pineapple upside down cake. It might pair well with some cowboy chilli tho ‍♀️

I have no idea what I am doing wrong.   I have tried this twice....  the first time, 7 years ago I think, it came out burnt.  I tried again tonight... and the same result.  I cannot find a way to regulate the temperature ...  I keep overcooking the brown sugar in an effort to 'dissolve' the brown sugar... even though I tried to get there slowly....  I ended up crossing the point of 'dissolving' and going straight to carmelization.... I even poured it into a cool bowl to stop the way the thermal mass of the cast iron kept it going; it was a paste by the time I returned it to the skillet to place the pineapple rings.  I cannot see how to dissolve the brown sugar and keep it from going too far.  Our oven does not typically run hot... but the resultant cake came out black.... and bitter.  Ideas?

I make cast-iron cornbread all the time, so this was a simple recipe. I was afraid at first that I had made a mistake when I poured the batter into the skillet, but then when it was done I saw that the batter had simply pushed the topping to the sides and the cake was thicker than I had first thought. Overall it was VERY good. I would suggest adding the pineapple juice to the cake batter instead of drizzling on the topping.<div><br /></div><div>If I have any complaint at all it would be that it dries out very quickly, but this is true of cornbread in general. This will be a regular from now on.</div>

Next time I would up the pineapple.  But I would make again was a hit all around.

One of my favorite recipes...size of the cast iron pan matters...but always a crowd pleaser.

Interesting cake and recipe.  First bite is great, but it's too much like an over-the-top super sweet cornbread.  Texture was better than expected.  It wasn't gritty yet had a distinctly cornbread taste.  If you like that, then this is your cake. Not for me.

I grew up making PA upside down cake with bisquick, but didnt' have any, so made this and it was very good.  A little different with the cornmeal but easy and deliscious.  Reminds me of Cornbread with honey and butter.  If you don't like cornbread then don't try this. yes I would make again.

I only gave it a 3 because it really does have a cornbread &amp; heavy grain texture. My hubby who is from the south loves corn bread &amp; said this is not a cake. I have to say that the topping was so delicious &amp; using the cast iron it cooked to look beautiful &amp; came out of the pan with ease. If you are looking for a lite cake, this is not it! If you LOVE cornbread &amp; texture this is for you! I also think serving it after you plate it is the best time, as it gets dry like cornbread does. I added the pineapple juice that was left over to the batter after I drizzled it over the nuts. All I can say is I love the topping &amp; will use that again, at least try it you may love it as it is, for me looking for cake recipe to use on this topping! Good Luck!

Tender, buttery dough wraps around sweet, sticky pineapple filling in these tasty Taiwanese cakes often gifted and enjoyed during the Lunar New Year, but also found year-round. The filling is made from crushed pineapple that's cooked down with sugar until thick and jammy. The shortbread-like dough is then wrapped tightly around the filling and pressed into traditional molds, then baked until just golden.

Taiwanese Pineapple Cakes

pineapple,

corn syrup

cornstarch

lemon juice

cake flour,

unsalted butter,

confectioners' sugar

milk powder,

original custard powder,

kosher salt

Nonstick cooking spray,

Food Network Kitchen’s Taiwanese Pineapple Cakes.

For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.

For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls. 

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.  

Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.  

Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed. 

Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely. 

https://www.foodnetwork.com/videos/taiwanese-pineapple-cakes-9365728

Celebrate the Lunar New Year with these tender, buttery pineapple cakes.

This show-stopper of a dish will have everyone impressed: from the giant stack of tender pork chops perched atop a pineapple platform, to the juicy strips of flavorful meat carved off the stack. Warm tortillas and a spicy-sweet pineapple salsa round out this epic meal.

Oven Spit Pork al Pastor

chiles,

orange juice

tomato paste

yellow onion, diced

chipotle pepper in adobo sauce

Kosher salt

pork chops

cilantro leaves, chopped

red onion, diced

lime

habanero pepper, seeded and finely diced

tortillas,

Food Network Kitchen - Oven Spit Al Pastor

Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.

Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight. 

Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers. 

Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes. 

Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl. 

Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa. 

Need to make this dish.<br />Thank you.....

Really good. I made two and my 6 person family nearly ate all of it. I will use a sturdier skewer next time. One of mine kind of flopped over. 

Best meal I've made I quite sometime. Very flavorful. 

I didn’t think this recipe was that great.  It’s a lot of work for a just so-so result.  The meat wasn’t very juicy and I even dialed back the cooking time to 75 minutes.  The boneless pork chops I used had very little fat, so maybe if you used a cut with more fat it would stay juicy.  Perhaps a Boston butt roast sliced thin would be better.

Had friends over for dinner and decided to take a gamble with something different-this was a showstopper! For a little extra oomph I put the hunk of meat in a smoker at 400 degrees for the first hour, it still finished in about the same time. Next time I'll put a piece of foil over the top piece of meat as it got more charred than the rest. I also didn't get a lot of heat in the salsa so would probably add an extra habanero as I prefer things extra spicy. Those are minor quibbles, everybody raved about it and was quite a fun dish to pull out and carve in front of everyone.<br />

https://www.foodnetwork.com/videos/oven-spit-pork-al-pastor-5218318

Pork chops perched atop a pineapple platform is a showstopper of a meal.

Pineapple Gin Punch

lemon lemon

orange liqueur,

allspice

Champagne or sparkling wine, chilled,

Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

So good! I love the citrus in this drink, and glad that the gin pairs well with it. 

Made this last night. Really refreshing and not too sweet. Felt like a should have been on a beach somewhere.

https://www.foodnetwork.com/videos/pineapple-gin-punch-0239148

Geoffrey's punch is a refreshing take on a historical Dutch treat.

Pineapple Vinegar

rice wine vinegar, vinegar

Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.

Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.

Strain through cheesecloth or a paper coffee filter and refrigerate.

Chocolate Fondue

heavy cream

chocolate

brandy

Strawberries, bananas, pineapple, brownies, marshmallows, cookies

Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. 

Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

Top 40 pineapples recipes from across the web

The most viewed pineapples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Upside-Down Cake

Pineapple Chicken Tacos

Pina Colada

Pineapple Fried Rice

Beet Sangria with Winesap Apples

Pineapple Upside-Down Cornmeal Cake

Taiwanese Pineapple Cakes

Oven Spit Pork al Pastor

Pineapple Gin Punch

Pineapple Vinegar

Chocolate Fondue

Grilled Pineapple Upside Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Witch's Brew

Swineapple

Tropical Temptation

Dump Cakes

Tamarind Glazed Duck Tacos with Gri...

Anti-Inflammatory Pineapple Smoothi...

Hummingbird Cupcakes

Hummingbird Cupcakes

Slow Cooker Pineapple Upside-Down C...

Whole30 Coconut-Crusted Shrimp with...

Caribbean Jerk Chicken Wings

Green Smoothie

Pineapple Kimchi

Morning Glory Muffins

Grilled Fish on Pineapple Planks wi...

Prosciutto-Wrapped Grilled Brie wit...

Pineapple Upside Down Cake

Sweet and Sour Chicken

Tropical Oatmeal Smoothie

Pistachio Pineapple Dessert

Spicy Pineapple BBQ Sauce

Grilled Yellow Fin Tuna with Grille...

No-Churn Pineapple-Banana Sorbet

Pizza with Pineapple and Ham

Ham and Pineapple Pizza

Glazed Pineapple Ham

The most viewed pineapples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine