Pineapplecornsalad Recipes

Steps:

• In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion.
• Season it with salt, cayenne and cumin, to taste.
• Serve over grilled fish, chicken or tofu.

Steps:

• Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
• Cut green bell pepper and red bell pepper into pieces to the same size of corn.
• Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
• Chop green chillies. Clean, wash and chop cilantro.
• Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
• Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

Steps:

• Drain the corn and pineapple real well.
• Add the mayonnaise.

Steps:

• Dissolve jello in 1 cup boiling water, beat in miracle whip.
• Let stand in refrigerator.
• When partially set stir in 14 ounce, drained pineapple and 12 ounce drained corn.
• Place in refrigerator until fully set.

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:

• Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
• Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.

Steps:

• Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
• Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
• Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
• Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.

Steps:

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Steps:

• Mix together crackers, sugar, pineapple, cheddar cheese, and flour.
• Put in 9x13 bakng dish. put more curshed crackers on top and the melted butter.
• Bake in 350F oven for 35-40 minutes.
• Delicious!

Steps:

• Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Steps:

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.