Teriyaki Pineapple Chicken

Ingredients:

  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoon paprika
  • 4-6 pounds chicken legs and thighs
  • 1/2 cup canola oil
  • 20 ounce can of crushed pineapple
  • 1/2 cup water or chicken broth
  • 1/4 cup packed brown suger
  • 1/2 cup Worcestershire
  • 1/2 cup yellow mustard
  • 4 teaspoon corn starch
  • 2 tablespoons cold water

Directions:

  1. Preheat oven to 350.
  2. In a small bowl, combine garlic, salt, pepper and paprika.
  3. Sprinkle mixture over chicken and let sit.
  4. Heat the oil in a pan over medium high heat.
  5. Brown chicken and place into a roasting pan.
  6. In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
  7. Pour over chicken.
  8. Baked covered 1 1/2-2 hours.
  9. Uncover and cook for an additional 20-30 minutes.
  10. Remove chicken to a platter and keep warm.
  11. Transfer liquid into a small saucepan.
  12. Bring to a boil.
  13. Combine cornstarch and water.
  14. Add to liquid and let thicken.
  15. Pour over chicken and serve.

Adapted from:  http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks

Asian Pineapple and Shrimp Salad

Ingredients:

  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil

Directions:

  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen

 

Angel Food Cake with Pineapple Frosting

Ingredients:

  • 1 box of Angel Food cake mix or your favorite recipe
  • 1 large package instant vanilla pudding
  • 16 ounce container Cool Whip
  • 1 large can crushed pineapple, drained

Directions:

  1. Bake the cake according to directions and cool completely.
  2. In a large bowl combine the remaining ingredients and fold together.
  3. Frost the cake, including the inner portion.

Source:  Marks family recipe

 

Thanksgiving Jello Salad

Ingredients:

  • 2 small boxes orange Jello
  • 1 large can crushed pineapple, well drained
  • 1 cup grated carrots

Directions:

  1. Drain the pineapple reserving juice.
  2. In a 9 x 13 glass dish, combine the pineapple and carrots.
  3. Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
  4. Chill well.

Source:  Marks family recipe

Banana Split Ice Cream Pie

Ingredients:

  • 1 chocolate cookie crumb pie crust
  • 1/4 cup butter, melted
  • 2 bananas, sliced
  • 1 quart vanilla ice cream, softened
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup Cool Whip
  • 1/4 cup chopped walnuts
  • 1/4 cup maraschino cherries
  • 1/3 cup ice-cream topping (chocolate, caramel, etc)

Directions:

  1. Arrange bananas over bottom of crust.
  2. Spread ice cream in an even layer over bananas.
  3. Top with drained pineapple.
  4. Spread Cool Whip over top.
  5. Sprinkle with nuts.
  6. Place pie in freezer for 2-3 hours or until firm.
  7. Garnish with cherries and ice-cream topping.

Adapted from: http://allrecipes.com/Recipe/Banana-Split-Ice-Cream-Pie/

Hummingbird Pudding Cake

Ingredients

serves makes one 9-inch square cake, active time 15 minutes, total time 3 hours

  • For Cake
  • 2 large eggs
  • 1 cup (7 ounces) firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (14 1/2-ounce) can crushed pineapple in syrup
  • 1 1/4 cup (6 1/4 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup pecan halves, chopped, plus extra for garnish
  • For Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/3 cup (1 1/3 ounces) plus 1 tablespoon confectioners’ sugar
  • 1 tablespoon dark rum (or milk)

Procedures

For Cake:

  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
  2. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours. Wash bowl.

For Cream Cheese Frosting:

In the same bowl (washed), stir cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in rum (or milk). Spread over cooled cake and top with reserved pecan halves.

Source: http://www.seriouseats.com/recipes/2013/08/hummingbird-pudding-cake.html