Stuffed Pineapple Hawaiian Style Recipes

Steps:

• Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set aside. In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8-inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.) Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks. Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers. Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly. Pour sauce over contents of slow cooker. Cover and cook on low heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.
• Increase the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.
• Whisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.
• Uncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.

Steps:

• Preheat oven to 350.
• Cream butter and white sugar in a large bowl.
• Beat in eggs and vanilla.
• Stir in crushed pineapple.
• Fold in bread cubes, taking care to make sure that all pieces are covered with the pineapple mixture.
• Pour stuffing mixture into a greased 9x13 glass baking dish.
• Sprinkle brown sugar over the top (use more or less to taste).
• Bake, uncovered, for 45-55 minutes until the center is firm and springs back when touched and the brown sugar is nice and crunchy.
• If the brown sugar starts burning before the center is set, cover it with tinfoil and continue baking.

Steps:

• Cream the butter and sugar and beat in the eggs and pineapple.
• Fold in the bread cubes.
• Grease a 1 1/2 quart casserole.
• Bake, uncovered for 45 minutes in a 350* oven.
• Good with baked ham.

Steps:

• Mix hot water and butter in bowl. Stir in stuffing mix. When moistened, add the pineapple in syrup and stir until blended. Microwave on HIGH for 5 to 6 minutes until heated through. Fluff with fork.

Steps:

• Drain pineapple but reserve the juice. Set aside.
• Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
• Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
• Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
• Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
• Place rolled chicken in a lightly greased baking dish in one layer.
• Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
• Dot with butter and bake at 400 degrees for 25 minutes or until done.

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
• Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
• Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
• Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
• Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
• Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.