BAKED HAWAIIAN PINEAPPLE
Mom made this recipe to go with ham but it would dress up any meal and is especially nice when the meat is plain.
Provided by Mysterygirl
Categories Pineapple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, salt, pineapple juice and egg in a saucepan.
- Mix until sugar is dissolved.
- Cook over medium heat until thick.
- In a 1 quart casserole, layer pineapple, cheese and marshmallows.
- Pour cooked mixture over the top.
- Bake covered at 300 degrees for 20 minutes.
BAKED HAWAII
Prepare for dropping jaws: This tropical take on baked Alaska is a total spectacle. The toasted outside conceals a tower of creamy roasted pineapple no-churn ice cream. The recipe makes more ice cream than you need for the dessert, but you will be happy to have the leftovers.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes.
- Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
- Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
- Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
- Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
- For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
- Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
- Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue "belt" in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
- For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
- Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
- Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
- Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.
HAWAIIAN PINEAPPLE BAKED BEANS
Make and share this Hawaiian Pineapple Baked Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender; drain.
- Add in ketchup, barbecue sauce, and brown sugar; stir to combine.
- Stir in beans and pineapple; transfer to an ungreased 2 quart casserole dish.
- Bake, uncovered, in a 350° oven for 1 hour or until mixture is bubbly and heated through.
Nutrition Facts : Calories 325.4, Fat 10.1, SaturatedFat 3.8, Cholesterol 43, Sodium 722.2, Carbohydrate 41.2, Fiber 7.1, Sugar 10.4, Protein 19.4
HAWAIIAN CHICKEN KABOBS
Hawaiian Chicken Bites - amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser.
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Season the chicken with salt and black pepper. Heat up a skillet and add the oil. Pan fry the chicken until they are nicely cooked and browned on the surface. Remove from heat, cool off.
- Tread one piece of the chicken then follow by one quartered piece of the pineapple slice, follow by another piece of chicken. Arrange on the serving platter and finish threading the rest of the chicken.
- Brush the BBQ sauce generously on the chicken, garnish with parsley and serve immediately.
Nutrition Facts : Calories 204 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 6 people, Sodium 214 milligrams sodium, Sugar 5 grams sugar
HAWAIIAN WEDDING CAKE
Hawaiian Wedding Cake is sweet and tart and creamy-- everything you want from a cake! It's a sweet pineapple vanilla cake topped with crushed pineapple and a dreamy cream cheese and whipped cream topping.
Provided by Heather Cheney
Categories Dessert
Time 2h30m
Number Of Ingredients 8
Steps:
- Drain pineapple, and reserve the juice. Set aside.
- Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9x13" pan. Let cool completely.
- Once cool, use a wooden skewer to poke holes all over the entire cake.
- Spread the drained pineapple over the top of the cake and set aside.
- In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
- In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
- When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
- Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!
Nutrition Facts : ServingSize 1 serving, Calories 6025 kcal, Carbohydrate 706 g, Protein 66 g, Fat 339 g, SaturatedFat 219 g, Cholesterol 950 mg, Sodium 5534 mg, Fiber 28 g, Sugar 455 g
HAWAIIAN BAKED CHICKEN
Hawaiian Baked Chicken marinated in a garlicky-pineapple juice mixture is the most flavorful chicken you will ever make! It's an easy and healthy recipe the whole family will love!
Provided by Katerina | Diethood
Categories Dinner
Time 4h
Number Of Ingredients 11
Steps:
- Lightly pound chicken just enough to even it out; do not pound it thin.
- In a large plastic ziploc bag, combine chicken breasts, pineapple juice, minced garlic, salt, pepper, lemon juice, lemon zest, and paprika.
- Seal bag and place in fridge for 3 to 4 hours.
- Preheat oven to 400˚F.
- Lightly grease a baking pan with cooking spray.
- Remove chicken from bag and shake off any excess; discard marinade mixture.
- Transfer chicken to prepared baking pan; set aside.
- In a frying pan, melt butter over medium-high heat.
- Add mustard, honey, and pineapple chunks; stirring occasionally, cook for 2 minutes, or until bubbly and fragrant.
- Remove from heat.
- Spoon pineapple mixture over chicken.
- Bake for 35 to 40 minutes, or until chicken is tender.
- Remove from oven.
- Serve.
Nutrition Facts : Calories 202 kcal, Carbohydrate 5 g, Protein 24 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 224 mg, Sugar 4 g, ServingSize 1 serving
BAKED HAWAIIAN CHICKEN
I created this recipe one year when I needed to serve 75 fourth graders at their annual Valentine's Dance. It was a huge success with the kids. See if your picky eaters will enjoy it! I serve it over rice.
Provided by angie_pangie
Categories Chicken Breast
Time 45m
Yield 3 oz chicken, sauce and pineapple, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Rinse chicken and place in a shallow casserole dish or 9X13 pan. Sprinkle chicken with salt.
- Drain pineapple, reserving juice.
- Mix pineapple juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard and rosemary until cornstarch is smooth.
- Pour sauce over chicken.
- Arrange pineapple slices over the chicken and place a cherry inside of each pineapple center.
- Cover the pan and bake for 30 minutes.
- Remove the cover and bake for 5 minutes longer.
- Spoon sauce over the chicken (and rice) when serving.
Nutrition Facts : Calories 280.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 63.6, Sodium 481.6, Carbohydrate 33.7, Fiber 2.9, Sugar 27.3, Protein 23.3
HAWAIIAN BAKED CHICKEN
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Season chicken with salt & pepper to taste and arrange chicken in a shallow baking dish coated with cooking spray.
- In a small bowl combine the melted butter, chicken broth, mustard, honey, garlic powder and pineapple.
- Spoon over chicken and sprinkle with paprika. Bake for 45 minutes or until a meat thermometer reads 180 degrees.
HAWAIIAN PINEAPPLE POKE CAKE
Make and share this Hawaiian Pineapple Poke Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake according to package directions using oil, eggs and water.
- Bake in greased and floured 9X13 pan.
- When cool, punch holes in cake with handle of wooden spoon.
- Pour pineapple over top of cake.
- Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
- Spread over top of cake.
- Top with whipped topping, coconut and nuts.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 354.9, Fat 18.5, SaturatedFat 7.2, Cholesterol 58, Sodium 407.3, Carbohydrate 43.6, Fiber 0.7, Sugar 29.8, Protein 4.8
HAWAIIAN PORK CHOPS
A different way to cook pork chops using a roasting bag without holes to cook it in. This makes tender pork chops.
Provided by Jen T
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season chops on both sides with celery salt and pepper.
- Place the chopped onion in roasting/oven bag and lay this flat in a shallow baking dish.
- Place chops in a single layer on top of the onions.
- Mix soy sauce into the pineapple and spoon onto chops so that the juice runs under the chops, and the crushed pineapple remains on top.
- Close bag loosely with the tie provided leaving a finger sized hole for steam to escape.
- Bake at 350 degrees Fahrneheit (180 degrees Celsius, for 45 minutes.
- Slit bag and turn back so that chops are exposed.
- Raise heat to 375 degrees Fahrenheit (190 degrees Celsius)and continue baking uncovered for approximately 15 minutes or until the fat at the edge of chops is golden brown.
- Remove from oven and serve.
Nutrition Facts : Calories 264.5, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 152.3, Carbohydrate 10.2, Fiber 0.8, Sugar 8, Protein 23.1
HAWAIIAN-INSPIRED PINEAPPLE-HAM FLATBREAD
The natural sweetness of the pineapple combined with the rustic flavor of the marinara sauce is the perfect combination for this simple and flavorful flatbread.
Provided by CookingWithShelia
Categories Pizza
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Spread marinara sauce on the entire surface of the flatbread. Evenly distribute spinach over marinara sauce, followed by pineapple, bell pepper, olives, ham, and green onions. Sprinkle cheese on top.
- Bake in the preheated oven until crust is crispy and cheese has melted, 10 to 15 minutes.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 24.8 g, Cholesterol 55.2 mg, Fat 24 g, Fiber 4.7 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1546.9 mg
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- Divide chicken between the taco shells. Sprinkle cheese on top and bake for 15 minutes or until cheese is melted and chicken is heated through.
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