Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
Drain pineapple, reserve 1/2 cup of juice for dressing.
Mix pineapple with bacon, spinach, celery and onion.
Combine reserved juice with remaining ingredients; mix well.
Add to salad and toss.
Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.
Drain pineapple; reserve 1/2 cup juice for dressing.
Mix pineapple, bacon, spinach, celery and onion.
Combine reserved juice with remaining ingredients; mix well.
Add to salad and toss.
Makes 4 servings.
In a large bowl mix cake mix with undrained pineapple.
Pour into an ungreased 9x13 cake pan.
Bake 30 minutes at 350.
Cool.
Frost with cool whip.
Eat, eat , eat! Eat all you want!
alt and pepper.
Combine pineapple, cucumber, onion, and herbs in
udding mix used in this recipe should be: 1-(3.4
Place Dole slices in a baking dish.
Sprinkle with lemon juice, nutmeg, cinnamon and brown sugar.
Bake 10 minutes in a 400\u00b0 oven.
Serve warm, showered with coconut.
A beautiful dessert by itself.
Sensational with Cool Whip or vanilla ice cream.
Serves 6 people.
Combine pineapple, apples, nuts and celery.
Bake cake by box directions.
While cake is cooling, drain pineapple.
Punch holes in layer with toothpick.
Pour juice over layer.
Mix remaining items with pineapple and spread on layer. Do next two layers the same way.
Keep in refrigerator.
Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.
Mix together first three ingredients.
Cut pound cake into 3 layers.
Lay first layer down on serving dish.
Place 1/3 of mixture on cake.
Place second layer on pineapple mixture.
Place another 1/3 of mixture on that layer.
Top with remaining layer, then the last of the pineapple mixture.
Refrigerate until ready to serve.
Drain pineapple.
Reserve juice.
Add
Heat juice to boiling.
Stir in gelatin and stir until dissolved, about 1 minute.
Stir in yogurt.
Chill until thickened slightly. Stir in pineapple sauce.
Fold in whipped cream.
Chill until firm.
In saucepan, combine reserved juice and remaining ingredients. Heat until boils and thickens.
Add pineapple slices.
Heat through.
Spoon over Armour 1877 Ham.
Serves 5.
In saucepan, combine juice and remaining ingredients.
Heat until it boils and thickens.
Add pineapple slices.
Heat through. Spoon over cooked ham or chicken.
Drain
pineapple and oranges.
Combine remaining ingredients. Fold in yogurt and chill.
Makes 4 to 6 servings.
Drain pineapple and oranges and use juice as a beverage. Combine fruits, nuts and marshmallows, mixing well.
Fold in yogurt.
Serves 4 to 6 people.