In bowl, combine ground beef, bell pepper and teriyaki. Let stand 10 - 15 minutes.
Shape into 4 patties.
Grill or broil on both sides to desired doneness.
Add pineapple slices to grill or broiler pan and heat just until browned.
Serve burgers on buns (toasted if you like) topped with pineapple slices with more Teriyaki sauce for dipping if desired.
HINT: For extra teriyaki flavor, brush buns with additional teriyaki.
Drain pineapple and reserve juice.
Mix jello in hot water and 1 cup of pineapple juice.
In separate bowl blend cream cheese and mayonnaise until creamy.
Add crushed pineapple and nuts.
Combine jello with pineapple mixture.
Pour into 9 x 13-inch dish and refrigerate.
Sift dry ingredients (including jello) together into bowl.
In
br>While bread toasts, drain pineapple cubes, reserving juice. Heat 1
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.
Add the grilled pineapple, honey, dark rum, pineapple juice and green onions
o medium heat. Spray chicken with oil. Place chicken, flesh-side
Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
In a large frying pan, melt butter on high. Add gammon steaks and cook for 1-2 mins each side, until beginning to brown. Place on plate.
In the same pan, add water and brown sugar. Bring to a boil. Reduce heat to low and add pineapple. Cook for 2-3 mins each side.
Return ham to pan and cook for a further 1-2 mins each side. Serve ham steaks topped with pineapple and drizzled with sauce. Serve with tomatoes, arugula and fries.
Mix dry jello with pineapple (undrained).
Stir in cottage cheese.
Fold in Cool Whip.
Serve immediately or refrigerate.
Simmer pineapple, 1/2 cup sugar, water,
Chill jello with pineapple until partly thickened.
Add blueberry filling.
Just before serving, cover with bananas and Cool Whip.
Mix jello with pineapple until dissolved.
Add cottage cheese and mandarin oranges.
Fold in Cool Whip.
Refrigerate.
Combine dry jello with pineapple (juice and all).
Add marshmallows.
Refrigerate overnight.
Add crushed butter mints and Dream Whip.
Freeze; cover with foil.
Take out early enough to thaw for dessert.
Make jello with pineapple juice; let set until thick, but not fully set.
Cream cheese and sugar; set aside.
Whip the whipping cream, then beat partially set jello and add cheese mixture and blend well.
Pour into graham cracker crust.
Drain juice from pineapple into saucepan; sprinkle gelatin on juice.
Wait 1 minute, until it is soft, then heat gently, until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and orange jello with NutraSweet.
Store in covered jars in refrigerator.
Mix together Cool Whip and cottage cheese.
Sprinkle with jello (any flavor).
Stir and add can of drained fruit (your choice).
Example:
Strawberry jello with strawberries, or lime jello with pineapple.
Drain pineapple, reserving 1 tablespoon syrup for dressing recipe; set aside. Combine pineapple chunks and next 4 ingredients; toss gently. Spoon into individual serving dishes and top with Pineapple Cream Dressing. Yield: 8 to 10 servings.
Boil jello and pineapple juice; let cool.
Mix cottage cheese, pineapple and pecans.
Sprinkle in marshmallows.
Set in refrigerator and thicken.
Add whipped whipping cream.
Pour into mold and let set.