Pineapple Snow Recipes

Steps:

• When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
• In a small bowl, beat cream cheese and pineapple.
• Mix well.
• Cover and refrigerate for 30 minutes.
• Roll mixture into 1-inch balls.
• Roll in coconut.
• Refrigerate for 6 hours or overnight.

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

Steps:

• Mix above three ingredients and put in a 13 x 9 pan (save some to sprinkle on top).
• Drain pineapple well.
• Heat juice and add enough hot water to make 1 cup liquid.
• Pour over jello and dissolve well.
• Add sugar.
• Stir well and let cool.
• Whip chilled milk until thick.
• Add jello mixture and whip again.
• Add crushed pineapple.
• Pour over graham wafer base and cover with remaining crumbs.
• Chill several hours or overnight.

Steps:

• Freeze the pineapple pieces for 3 hours or until very frozen and then wrap one end in a towel and grate the exposed end into a bowl. Gather ice and spoon into paper cones or serving cups and enjoy!

Steps:

• Soak gelatin in water.
• Heat pineapple.
• Stir in sugar, salt.
• When boiling, stir in soaked gelatin. Remove from heat and stir until dissolved. Chill until almost set.
• Whip cream. Add vanilla.
• Fold into pineapple mixture. Place pudding into wet mold. Chill 4 hours or longer.

Steps:

• Combine water, sugar and pineapple in a large saucepan and bring to a boil over medium heat. Stir, remove from heat and let cool. Process in a food processor to a rough puree. Transfer to a shallow baking dish and freeze until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks with a fork or ice pick. Serve in large goblets.

Steps:

• In a large bowl, combine the pineapple, lime juice and cloves. Pour half into a large resealable plastic bag; set aside., Flatten chicken to 1/4-in. thickness; add to marinade. Seal bag and turn to coat. Refrigerate for at least 45 minutes. Cover and refrigerate remaining marinade., Drain marinade from chicken. In a large resealable plastic bag, combine flour and salt. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. , Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes or until meat is no longer pink.