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Biscuit baking mix makes this classic pineapple cake a breeze.
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Colorful, lusciously scented chunks of mango, papaya, mandarin orange, kiwi and pineapple are served with a sweet and creamy topping.
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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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A bread and pineapple casserole that goes great with a ham dinner.
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Moist zucchini bread is loaded with bits of pineapple, raisins, and walnuts.
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A double crust pie is filled with a creamy pineapple egg custard.
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Frozen fruit is blended together with Reddi-wip, pineapple juice and coconut extract for refreshing pineapple mango ice pops to make any time.
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Pineapple pretzel salad made with buttery pretzels folded into a fluffy pineapple-cream cheese base will be a favorite dish at your parties.
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This beer cocktail recipe is a mixture of pineapple juice, Yellow Chartreuse, and amber ale.
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Butterscotch pudding, apples, peanuts, and whipped topping are folded together into an easy caramel apple salad.
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This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.