Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.
Time 1h10m Yield 7 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Mix flour,pineapple juice and sugar together and cook over low heat stirring until mixed thoroughly,but don’t boil. Add drained cans of pineapple tidbits. Cover bottom of pan with 1 inch of Ritz crackers. Layer crumbs with cheese. Put mixture on top of cheese and pour melted butter on top. Bake for 1 hour at 350 degrees.
Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.
Time 15m Yield 8-10 servings. Number Of Ingredients 5 Steps:
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.
Time 1h30m Number Of Ingredients 8 Steps:
Preheat oven to 325°F. Pierce pineapple all over with cloves. Place sugar and 1/4 teaspoon pepper in a 2-quart baking dish; roll pineapple in sugar to coat. Scatter butter in pan. Bake, brushing pineapple with sugar-butter mixture occasionally, until very tender, 1 to 1 1/4 hours. Transfer pineapple to a cutting board; remove cloves. Place sugar mixture from dish in a saucepan with cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and more pepper.
Time 55m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Combine sugar and butter in a medium mixing bowl; beat with an electric mixer until smooth and creamy. Mix in undrained pineapple, eggs, nutmeg, cinnamon, and salt until well combined. Use a spoon to fold in bread cubes, then stir in pecans and coconut. Pour into the prepared casserole dish. Bake in the preheated oven until browned and bubbly, 45 to 55 minutes.
Time 15m Yield 4 serving(s) Number Of Ingredients 2 Steps:
Place the slices of pineapple on a foil lined cookie sheet. Sprinkle with the brown sugar. Bake for 10 minutes in 350 degree oven.
Time 1h20m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.
Time 1h Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish. Bake in preheated oven for 45 to 60 minutes, or until browned.
Time 30m Yield 7 servings. Number Of Ingredients 12 Steps:
Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.
Time 1h10m Yield 25-30 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. , In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture., Transfer to two greased 3-qt. or 13-in. x 9-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness.
More about “baked pineapple salad recipes”
Time 12h20m Yield 12 Number Of Ingredients 8 Steps:
Combine pineapple, cherries, marshmallows, and confectioners’ sugar in a large bowl. Mix cream cheese and mayonnaise in a large bowl until smooth. Add to pineapple mixture along with vanilla, stirring gently to combine. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into pineapple mixture. Pour into a freezer-safe dish, cover, and freeze for at least 12 hours.
