Baked Pineapple Recipes

Steps:

• Drain pineapple, reserving 3 tablespoons juice.
• Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

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.

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• Drain the pineapple juice into a liquid measuring cup; you should have 1 1/2 cups. Whisk in the sugar and cornstarch until the sugar dissolves. Spread the pineapple chunks in the bottom of a 13-by-9-inch baking dish and pour over the pineapple juice mixture, stirring to coat the chunks evenly.
• In a large bowl, stir together the crushed crackers, cheese and butter, then sprinkle the topping evenly over the pineapple. Bake the casserole until the topping is golden brown, the cheese is melted and the pineapple is bubbling in the center of the dish, 35 to 40 minutes. Let the casserole cool for 5 minutes, then serve warm.

Steps:

• Preheat the oven to 350 degrees. Cut off the very top of the pineapple and discard. Place pineapple in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)

Steps:

• Preheat the oven to 350 degrees. Cut off the very top of the pineapple and place it in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)

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.

Steps:

• Preheat the oven to 350 degrees F.
• On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
• Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
• Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
• Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don't worry if they fall into the tin - they will all be used when basting.
• Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.
• While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, cream together butter and sugar.
• Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
• Bake in a 2 quart casserole dish for 45 minutes.

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.

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.

Steps:

• Cream butter and sugar.
• Add eggs, beat.
• Add other ingredients.
• Place in 1 1/2 quart casserole dish.
• Sprinkle cinnamon to top before putting in oven.
• Bake 40-50 minutes at 325°F.

Steps:

• Set oven to 350 degrees.
• Grease a 1-1/2-quart casserole dish.
• Cream butter and sugar.
• Add in eggs; beat until combined.
• Stir in drained crushed pineapple and bread cubes.
• Pour into prepared baking dish.
• Bake for 45 minutes, until lightly browned.
• Serve hot or cold.
• Delicious!

Steps:

• Combine all ingredients, except the chicken, and mix well.
• Add the chicken and stir to combine.
• Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours).
• Spray a baking dish (or casserole) with cooking spray and add chicken mixture, marinade and all. Stir in the red pepper.
• Cover and bake @ 375* for 45 minutes.
• Serve over rice.

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg in a bowl; mix pineapple, milk, sugar, and tapioca into egg. Pour mixture into an 8-inch square baking dish.
• Bake in the preheated oven until sauce has reduced, about 30 minutes. Sprinkle with cinnamon.