Chop fresh pineapple roughly and mix in a
**The juicy pieces of diced fresh pineapple give it a texture and flavor that makes it different...and better...
than any other sherbet you've ever tasted.
Good fresh, ripe pineapple could have a completely green shell color, or more often, a shell with green and gold.
The leafy crown should look fresh and green. The fruit should feel firm.
Place the pineapple, onion, bell pepper, jalapeno, lime
Preheat oven to 350 degrees F.
Ina large bowl, combine the beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a meatloaf pan.
Bake in oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
I like the make double the sauce for everyone to spoon extra over their meatloaf.
Mix coconut milk and pineapple preserves in a bowl with a
up ketchup, 1/4 cup pineapple preserves, 1/4 cup brown sugar
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake mix according to directions on box.
Place one cake layer on serving plate.
Spread with 1/2 of pineapple preserves.
Spread about 4 oz. of Cool Whip on top. Place second cake layer on top.
Frost top and sides of cake with remaining Cool Whip.
Coat top of cake with remaining pineapple preserves.
Garnish sides with shredded coconut.
Refrigerate at least 1 hour before serving.
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.
ide.
Slice your cored fresh pineapple into 2 inch slices& put
Blend and mix well the first 4 ingredients.
Mix until dough holds together.
Chill.
Combine nuts, pineapple preserves and enough cream to moisten.
Roll and cut dough.
Put in preserves. Roll in crescent.
Roll in powdered sugar.
Bake at 350\u00b0 for 20 minutes.
Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour.
Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch.
Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
up, put 1 teaspoon of pineapple preserves.
In a small bowl
Lightly oil a shallow baking pan. Place ham, cut side down, in pan and let stand at room temperature 1 hour.
Bake ham 2 hours in a 350\u00b0F oven.
Meanwhile combine pineapple preserves, dark rum, and dry mustard in a small saucepan.
Bring to boil and remove from heat.
Brush ham with pineapple glaze for the last 30 minutes of baking time; pass remaining glaze.
In hot oil, add cumin seed, cinnamon and cloves.
Add pineapple preserves and heat it thoroughly.
Add salt, lemon juice and chili powder.
Cool it and store it in refrigerator.
Combine flour, butter and cream cheese.
Mix with mixer.
Roll into walnut size balls and put into refrigerator overnight or half a day.
Roll out and press with bottom of teacup.
Put 1/2 teaspoon of pineapple preserves on each circle and roll up to a point in the middle or make a square.
Bake 10 minutes at 400\u00b0 on a greased baking sheet.
Keep cold until used.
In a small saucepan, combine pineapple preserves, orange marmalade, lemon juice, water and cornstarch.
Bring to a boil.
Cook and stir for 2 minutes or til thickened.
Chill until serving.
Serve with the shrimp.
Boil whole sweet potatoes until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices.
In a large skillet melt pineapple preserves, butter and cinnamon; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
Top with toasted coconut.
till malleable, spread it with pineapple preserves.
Slice it lengthwise into
Place tea bags and bring to boil.
Add 2 cups of boiling water.
Add fresh mint leaves.
After 10 minutes remove tea bags and mint leaves.
Add sugar or sweetener.
If you use fresh pineapple: Blend with the food processor the pineapple together with the iced water. If you prefer a clear drink, filter this juice. Add to the tea.
If you use pineapple juice: Simply add pineapple juice and water to the tea.
Add lemon juice, stir well and refrigerate.
Serve it cold.