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.
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.
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.
up, put 1 teaspoon of pineapple preserves.
In a small bowl
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.
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.
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 pineapple preserves in a small saucepan.
Whisk together the remaining ingredients and stir in .
Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
Remove from heat and cool before using.
our.
Meanwhile, whisk together pineapple preserves, oyster sauce, rice vinegar, brown
Trim fat from ham. Slash edges of ham at one inch intervals.
For glaze, in a small saucepan melt margarine or butter. Stir in preserves, mustard, and cloves. Heat through.
Preheat gas grill. Adjust heat for direct cooking. Place ham steak on grill rack over medium-high heat.
Cover and grill 10 minutes. Turn ham and brush with glaze. Grill for 6 to 8 minutes more or until heated through.
Makes 6 servings.
Preheat oven to 375 degrees Fahrenheit.
Trim fat from tenderloin.
Sprinkle with fresh ground black pepper to taste.
Line a baking dish with parchment paper or aluminim foil.
Mix the soy sauce, peanut butter, red pepper and minced garlic together.
Spread mixture over pork loin.
Bake uncovered for 30 minutes.
Remove from oven.
Carefully spread pineapple preserves on top of pork loin.
Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
Let stand for 5 minutes before serving.
erve with pineapple salsa.
Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno
Cream together 2 cups sugar with 3/4 cup oleo; add whole eggs, one at a time and 1/2 teaspoon vanilla.
Mix 3 cups flour, allspice, cinnamon, nutmeg and baking soda with the buttermilk. Mix sugar and flour mixture, alternating with buttermilk, then fold in 2/3 cup apricot preserves, 2/3 cup pineapple preserves, 2/3 cup cherry preserves and 1 cup nuts.
Bake 1 1/2 hours in tube pan at 325\u00b0.
Better if it sets 2 to 3 days.
Place roast on rack in shallow roasting pan.
Insert meat thermometer into thickest part of roast, not touching bone. Roast uncovered, at 350\u00b0 for 2 1/2 or 3 hours or until temperature of 190\u00b0.
Combine preserves, honey, vinegar, mustard, salt, cinnamon and cloves in small pan.
Cook stirring constantly over low heat until preserves melt.
In last 20 minutes of cooking, garnish roast with pineapple rings and brush with glaze, twice. Serve remaining glaze warm with roast.