Drain pineapple; reserve juice.
Combine pineapple juice, vinegar, sugar, cloves, cinnamon stick and salt in a saucepan. Bring to a boil; simmer 10 minutes.
Add pineapple chunks and boil 2 minutes.
Remove from stove; cool.
Refrigerate.
The longer kept, the better it gets.
Delicious with a chicken salad or ham sandwich.
Drain pineapple; add ingredients to juice in a saucepan and bring to a boil. Add pineapple chunks to mixture and bring to a boil again. Set aside until cool, then remove cinnamon stick. Food coloring may also be added to the mixture. Chill in refrigerator. Serve with toothpicks.
Amounts of each is personal choice.
Fill parfait or sherbet glasses with chilled, drained pineapple chunks.
Pour over ginger ale (any amount you like).
Add a dash of whipped cream or Cool Whip!
old water. Puree about 8 pineapple chunks with 1 tsp of vanilla
Drain the canned pineapple chunks, reserving the juice.
In
Cook the rice in boiling salted water according to package directions. Transfer to large bowl. Set aside to cool.
Mix the yogurt, 2 tbsp pineapple juice and a few drops of lime juice to taste. Season with salt, black pepper and a pinch of cayenne. Stir in the cilantro.
Add tomatoes, pineapple chunks and peas to the rice. Drizzle with the dressing and season with salt and black pepper; toss gently to combine.
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
owder then fold in. Dredge pineapple chunks in 2 tbsp flour then
Drain pineapple well, reserving syrup.
Mix together beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tbsp syrup.
Mold small amount of mixture around each pineapple chunk.
Place meatballs in 12x8x2\" glass dish.
Cover with wax paper. Mirowave at High 4 minutes. Pour off meat juices.
Stir together 1/3 c reserved syrup, ketchup and brown sugar. Pour over drained meatballs and microwave at high 3 to 5 minutes longer, or until done.
Crush the mint, pineapple chunks and brown sugar in the bottom of a shaker.
Add the rum and shake with ice.
Strain in a highball glass filled with crusched ice.
Complete with pineapple juice and stir.
Garnish with a pineapple chunk and mint.
dd orange juice, water, and pineapple juice slowly; bring to boil
Place all ingredients in blender and pulse 15-30 seconds to break up chunks until smooth.
Divide between 2 glasses and garnish w/ extra kiwi and pineapple chunks if desire.
Preheat oven to 350\u00b0.
In lightly greased casserole dish, place drained pineapple chunks.
In small bowl, mix together sugar and flour and sprinkle over pineapple.
Layer grated cheese over, then cracker crumbs.
Pour melted butter over all.
Bake for 30 to 40 minutes.
Place pineapple chunks in glass 9x13 baking dish.
Pour pie filling over pineapple.
Sprinkle dry cake mix on top, and pour melted butter over all.
Bake in preheated 350 degree oven, UNCOVERED, for one hour.
Remove skillet from heat. Arrange pineapple chunks close together in concentric circles
Combine the 3 tablespoons juice, soy sauce, ginger and garlic powder in small bowl.
Marinade the pineapple chunks in this for 1- 2 hours.
Drain.
Wrap a piece of bacon around each chunk.
Secure with a toothpick.
Line microwave carousel with several layers of paper towel.
Arrange around the outer edge of carousel with space between each one.
Microwave at 100% power until bacon is lightly browned (5 to 9 minutes).
Serve.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
Melt butter in saucepan.
Saute bell pepper in butter for 3 minutes.
Stir in flour to coat bell peppers.
Gradually stir in broth and curry powder.
Cook over low heat, stirring constantly until mixture thickens - about 5 minutes.
Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
Heat thoroughly before removing to serving platter lined with lettuce.
.- Open and strain the pineapple can. Reserve the juice and
f the juice.
Add pineapple chunks and remaining juice to a