Heat 2 T oil then stir fry all ingredients in STEP 1, until fragrant.
Add pork and stir fry until color changes and pork it cooked through.
Add STEP 2 ingredients to above and crushed peanuts; stir to mix.
Remove from heat, drain on paper towels, allow to cool completely.
Place meat mixture over pineapple pieces; top with whole cilantro leaf and sprinkle with shredded red pepper.
emove about 1/3 of pineapple.
Scoop pulp from slice
reserving juice.
Place pineapple juice in a 2-cup
Drain the pineapple and mix the juice with the almond extract.
Slice the pound cake into three layers.
Drizzle the pineapple juice over the cake layers.
Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
Sprinkle with almonds and refrigerate at least 1 hour before serving.
Place drained pineapple in a dish.
Mix flour and sugar together.
Sprinkle over pineapple.
Cover with a layer of shredded cheese.
Top with melted butter and crumbled Ritz crackers.
Bake at 350\u00b0 until dish bubbles (about 40 minutes). Serve hot.
Serves 8 to 10.
Bake cake in an oblong pan.
Mix the cream cheese, pudding mix and milk. Chill in refrigerator while cake is cooling, then spread this mixture over the cake.
Next, spread the pineapple over the pudding, then cover the pineapple with Cool Whip. Add nuts on top, if desired.
Mix first 3 ingredients in a large bowl.
Pat in bottom of 9 x 13-inch greased pan.
Slowly cook pineapple and cornstarch until clear and pour over cake.
Beat cream cheese, eggs and sugar. Pour over pineapple and bake at 350\u00b0 until golden brown, approximately 45 minutes.
Drain pineapple and set aside.
Whip heavy cream until fluffy, then add pineapple, cherries and marshmallows.
Chill until cool and firm.
Bring to boil juice of 8 ounce can crushed pineapple.
Fill to 1 cup with water.
Add to liquid:
orange jello and cream cheese. Beat while hot; set aside for short time.
Add pineapple, Cool Whip and carrots.
Chill until set.
Serves 8 to 10.
Line greased baking dish with pineapple.
Sprinkle cheese on top.
Mix crushed crackers, sugar and flour.
Cover the cheese. Melt butter and add pineapple juice.
Pour over top of mixture. Bake 25 minutes at 350\u00b0.
Serve warm or cold.
Dissolve jello in water; add strawberries, then pineapple juice and then pineapple.
Place 2/3 of mixture in large dish (approximately 13 x 9 1/2 x 2-inches) and set in refrigerator until firm, approximately 30 minutes.
When set, cover with sour cream and remaining jello mixture on top.
Chill until set.
Drain pineapple, Add enough water to pineapple juice to make 1 cup of liquid.
Add gelatin to liquid and boil 2 minutes.
Add marshmallows and cool.
Add cottage cheese, pineapple and nuts. Fold in whipping cream.
Chill until firm in mold.
Line a baking dish with whole graham crackers.
Mix 1/2 can of pineapple in with the small tub of Cool Whip and nuts.
Layer half on top of the graham crackers.
Layer another layer of graham crackers and rest of Cool Whip pineapple-nut mixture; top with cherry pie filling and crumble graham crackers on top.
Chill for 1 to 2 hours before serving.
Dissolve the jelly in the hot water and allow to cool.
Combine jelly and strained pineapple.
Add the beaten evaporated milk and egg whites.
Pour into serving bowl or jelly mold.
Refrigerate until set.
Mix dry cake mix, eggs, oil and mandarin oranges with juice.
Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30-40 minutes.
Drain the pineapple. Pour 3/4 c juice from the crushed pineapple over the cake while still warm.
Mix the drained pineapple with the pudding powder and whipped topping. Spread over cooled cake.
Keep refrigerated.
Bake cake as directed on package.
Put in a 9 x 13 x 2-inch pan.
Heat sugar and pineapple.
When cake is done, punch holes with end of wooden spoon into cake.
Pour hot sugar/pineapple mixture on cake.
Cook vanilla pudding as directed and pour over cake.
Let cool in fridge, then add Cool Whip and top with coconut.
Set overnight.
Combine pineapple, sugar, butter and pecans in bowl; mix well. Fold whipped cream gently into mixture.
Layer half the vanilla wafer crumbs, all the pineapple mixture and remaining crumbs in 9 x 13-inch dish.
Chill overnight.
Drain fruits separately; reserve juices. Chop apricots. Dissolve gelatin in 2 cups hot water; add 1/2 cup pineapple juice and 1/2 cup apricot juice. Chill until thickened.
Add marshmallows, pineapple and apricots.
Place in an 8 x 8-inch container. Chill until firm.
Drain pineapple and set aside.
Mix sugar, cornstarch and juice from pineapple.
Cook mixture over medium heat until thickened (5 to 10 minutes).
Place bread cubes and pineapple in a baking dish.
Mix and cook, in a saucepan, the pineapple juice, butter, flour and sugar, until thick.
Pour over bread and pineapple.
Bake in a 350\u00b0 oven for 30 minutes.