00b0F. Whisk the egg whites with 3 tbsp of cold water
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.
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.
f the juice.
Add pineapple chunks and remaining juice to a
Drain pineapple chunks, reserving the syrup.
Blend 2 tablespoons pineapple syrup with 2 tablespoons cornstarch.
Drain beets; mix beet juice with 1/2 cup of the pineapple syrup and cornstarch mixture.
Heat juice, stirring constantly until thickened.
Add vinegar, salt, pineapple chunks and the beets; heat through.
Serves 4 to 6.
medium bowl reserving the pineapple chunks; whisk in the cornstarch until
Mix together cream cheese and sugar.
Fold in Cool Whip and crushed pineapple.
Spoon into pie crust.
Top with pineapple chunks.
Chill 2 hours or overnight.
Garnish with additional Cool Whip if desired.
Grease a large baking dish. Line bottom of dish with pineapple chunks. Mix sugar and flour and sprinkle on top of pineapple. Layer with Ritz crackers. Add grated cheese on top. Pour melted butter over all. Bake at 350\u00b0 for 30 minutes. Serves 20 people.
(whatever meat you select) and pineapple chunks and continue to simmer for
eep bowl, combiner the reserved pineapple juice, soy sauce, and the
Brush chicken with butter; sprinkle with salt and pepper. Arrange skin-side down in shallow baking pan.
Bake at 450\u00b0 about 10 minutes, until chicken begins to brown.
Combine syrup drained from pineapple with broth, soy sauce, lemon juice and cornstarch. Pour over chicken.
Cover and continue baking about 25 minutes, until tender.
Uncover; add pineapple chunks, green onion and pea pods.
Bake 5 minutes longer.
Yield:
6 servings.
Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
Cook on Low for 4 hours.
Mix together cream cheese and sugar in bowl. Fold in whipped topping and crushed pineapple. Spoon into pie crust.
Top with pineapple chunks. Chill 2 hours or overnight. Garnish with additional whipped topping, if desired.
Boil beef, onion, salt and pepper until tender.
Take juice and green pepper and cook until tender.
Put pineapple chunks and meat into liquid mixture.
Mix cornstarch with water to make smooth and stir into mixture until thick.
Combine pineapple juice from can with enough water to make 1/2 cup.
Add orange juice, nutmeg and salt.
Mix in cream cheese and stir on low heat until smooth.
Drain and slice sweet potatoes.
Add with pineapple chunks to cream cheese mixture.
Add chopped pecans.
Put into a greased 1 1/2 quart casserole.
Top with more chopped pecans, if desired.
Bake at 350 degrees for 20 minutes.
Serve hot.
nside and out.
Sprinkle pineapple chunks lightly with curry powder and stuff
Mix together cream cheese and sugar in a bowl.
Fold in whipped topping and well drained crushed pineapple. Spoon into pie crust.
Top with pineapple chunks.
Chill 2 hours or overnight.
Garnish with additional whipped topping if desired.
Trim fat from pork, and cut into 1 inch pieces, breown in large skillet, and drain.
Spray large slow cooker and combine broth, tapioca, soysauce, ginger, pineapple juice, carrots, and water chestnuts.
Chill the pineapple chunks.
Add browned pork.
Cover & cook on low 6-8 hours.
After the 6-8 hour cooking time turn heat to high and stir in pineapple chunks. Cover and cook for 10 minutes.
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.