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15+ Pineapple Good For Weight Loss Easy Recipes

Pineapple Pistachio Sour Cream Cake 


  • 1 (8 ounces) can crushed pineapple in juice
  • 1/2 teaspoon baking soda
  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box pistachio instant pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup vegetable oil


Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan. Combine pineapple with juice and baking soda. Mix well.

In a large bowl, combine the cake mix and the remaining ingredients. Add pineapple mixture. Blend. Beat at medium speed for 4 minutes. Pour into a prepared pan. Bake for 50 to 55 minutes. Do not under-bake. Cool in pan for 15 minutes. Remove from pan. Finish cooling on rack.

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Pineapple Nut Cake 


  • 1 (18.25 ounce) box yellow cake mix
  • 1 (12 ounces) can evaporate milk or Milnot
  • 2 large eggs
  • 1 can crushed pineapple, drained, divided
  • 1 cup chopped walnuts
  • 1 (12 ounces) container Cool Whip


Preheat oven to 350 degrees F. Grease and flour one 9 x 12-inch baking pan or two round pans. Mix together cake mix, evaporated milk, eggs, and 1 cup drained, crushed pineapple. Beat for two minutes. Pour into prepared baking pans. Bake for 30 to 35 minutes or until wooden pick inserted comes out clean. Cool in pan on a wire rack for 15 minutes.

Frosting: Mix Cool Whip with remaining pineapple. Frost cake and sprinkle with chopped nuts as desired.

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Pineapple Fried Pies 



  • 1 (15 ounces) can crushed pineapple
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup shortening
  • 3/4 cup canned milk
  • 1 egg


In a medium saucepan, mix pineapple and water. Heat to near-boiling. Reduce heat. Combine sugar, flour, and cinnamon. Add slowly to the pineapple mixture. Remove from heat when thickened. Measure flour, salt, and baking powder into a bowl. Cut in shortening.

Blend milk and egg together. Add this to the flour mixture. Roll out small portions of crust on a floured surface. Fill with fruit; fry in hot oil over medium heat. Drain on paper towels and serve warm.

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Pineapple-Cinnamon Pork 


  • 1 pound pork tenderloin, cut into 8 crosswise pieces
  • 1/4 teaspoon salt
  • 2 tablespoons margarine, divided
  • 1 medium red bell pepper, cut into julienne strips
  • 1 (8 ounces) can pineapple chunks in natural juice, undrained
  • 1/2 cup dry white wine
  • 1 tablespoon peeled, finely chopped fresh ginger root
  • 1 tablespoon finely chopped fresh jalapeno

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Pineapple Angel Food Cake 


  • 1 box name-brand angel food cake mix *
  • 1 (20 ounces) can crushed pineapple


Preheat oven to 350 degrees F. Combines the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes Yield: 12 servings

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Pineapple Coconut Rum Cake 


  • 1 (18.25 ounce) white cake mix (without pudding)
  • 4 eggs
  • 1/3 cup oil
  • 1/2 cup dark rum
  • 1 small box instant coconut cream pudding
  • 1/4 cup water
  • 1 large can of crushed pineapple in its own juice (about 1 1/2 cup)
  • 1 1/2 cups flaked coconut


  • 1 large container Cool Whip
  • 1 small can be crushed pineapple in its own juice
  • 1 small box instant coconut cream pudding
  • 1/3 cup dark rum
  • 2 cups flaked coconut


Mix together the above ingredients in a bowl according to cake instructions. Add and mix together: Pour into a 9 x 13-inch cake pan and bake at 350 degrees F for approximately 30 to 35 minutes. Cool cake thoroughly. Put the cake in the refrigerator overnight after it is cool. Mix the first four topping ingredients and spread on the cake. Sprinkle with flaked coconut.

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Pineapple Swirl Coffee Cake 


  • 1 box white or yellow sour cream cake mix
  • 1 cup brown sugar,  firmly packed
  • 3/4 cup chopped pecans
  • 1/4 cup butter
  • 3 eggs
  • 1 1/2 cups sour cream
  • 1 (13 1/2 ounce) can crush pineapple, drained


Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan. Mix 2/3 cup dry cake mix with brown sugar and butter; add nuts. Beat eggs slightly; blend in sour cream and remainder of cake mix (it will remain lumpy). Put half of the batter into the prepared pan. Top with pineapple and crumb mixture; repeat layers. Bake for 55 to 60 minutes.

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Hawaiian Pineapple Upside-Down Cake 


  • 1/2 cup butter or margarine
  • 1/4 cup firmly packed light brown sugar
  • 1 (20 ounces) can sliced pineapple
  • Maraschino cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup Heublein piThank’s For Reading Hawaiian pineapple upside-down cake Easy Recipes

Pineapple Cheese Cake 

Makes 3.


  • 2 (8 ounces) packages of cream cheese, at room temperature
  • 32 ounces Cool Whip, at room temperature
  • 2 small boxes of instant vanilla pudding, dry
  • 1 (15 ounces) can crush pineapple, drained
  • 3 graham cracker crusts


Mix the cream cheese and Cool Whip together with an electric mixer until smooth. Add dry pudding and mix thoroughly. Add about half of the drained pineapple to the cheese filling and mix well.

Divide filling between the 3 pie crusts and sprinkle the reserved pineapple on top of the pies for decoration. Decorate with maraschino cherries if desired.

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Pineapple Barbecue Beef 


  • 6 pounds beef short ribs, cut into serving-size pieces
  • 2 teaspoons salt
  • Dash of pepper
  • 1/2 cup water
  • 2 (13 ounces) jars of pineapple preserves
  • 1 cup whole cranberry sauce
  • 2 tablespoons marmalade
  • 1 cup chili sauce
  • 1/2 cup vinegar


Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for about 2 hours or until meat is tender. If necessary during cooking, add water. Drain’s ribs.

Combine preserves, cranberry sauce, marmalade, chili sauce, and vinegar. Brush some of the glaze mixtures over the ribs. Barbecue ribs about 6 inches from coals. Brush ribs with glaze and turn frequently for 15 to 20 minutes. Heat the remaining glaze and pass with the ribs.

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Pineapple Jellyroll 


  • 1 cup granulated sugar
  • 1/3 cup pineapple juice
  • 3 eggs (large)
  • 1 cupcake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F. Mix sugar and pineapple juice together and set aside. Beat egg whites until stiff, but not dry. Set aside.

Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.

Sift cake flour, baking powder, and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jelly roll pan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.

Pineapple Filling

  • 1 cup crushed pineapple
  • 1/2 cup granulated sugar
  • 1 cup juice
  • 2 tablespoons cornstarch

In a saucepan put pineapple, sugar, and liquid. Bring to boiling point. Dissolve cornstarch in a small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and re-roll. Sprinkle top of roll with confectioners’ sugar or Cool Whip.

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Pineapple Another Cheesecake 


  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 1 small box lemon pie filling
  • 1/2 cup granulated sugar
  • 1 3/4 cups cold water
  • 1 egg yolk, slightly beaten
  • 8 ounces cream cheese
  • 1 (20 ounces) can crushed pineapple
  • 3 egg whites
  • 3 tablespoons granulated sugar


Combine crumbs, 2 tablespoons of sugar, and melted butter. Reserve 1/4 cup of crumbs for top of the cheesecake. Press remaining crumbs in the bottom of greased 9-inch springform pan. Soften gelatine in 1/4 cup cold water for 5 minutes.

In a saucepan, combine lemon pie filling, 1/2 cup sugar, 1 3/4 cup water, and egg yolk. Mix well; cook and stir until thickened. Remove from heat; add gelatine. Stir until dissolved. Beat cream cheese until softened and add lemon mixture slowly, beating until smooth. Fold in 1 cup of the crushed pineapple.

Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and continue to beat until stiff. Fold into cheese mixture. Pour into pan. Sprinkle reserved crumbs on edge. Chill several hours or overnight until firm.

Pineapple Glaze: Measure remaining pineapple and juice and add water if necessary to make 1 1/2 cups. Combine with 1/4 cup of sugar and 1 1/2 tablespoons of cornstarch. Cook, stirring, until thick. Add 1/4 tablespoon almond flavoring. Cool completely. Spread in the middle and on top of cheesecake.

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Mesquite Pineapple Meatballs (T&T) 


  • 1 (4 to 5 pound) bag precooked meatballs, 1/2 ounce size
  • 1 bottle mesquite smoked barbecue sauce
  • 1 large can chunky pineapple in its own juice


Place meatballs in a large pan and heat in a 350 degree F oven until meatballs are completely heated through. Add mesquite sauce and pineapple chunks and continue baking for 15 more minutes. Do not drain pineapple chunks. Servings: 25 to 40

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Pineapple Smoothie 


  • 1 (20 ounces) can unsweetened pineapple chunks
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons liquid sweetener
  • Mint leaves (optional)


Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla extract, sweetener, and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint, if desired.

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Pineapple Kugel 


  • 1 (8 ounces) package wide egg noodles
  • 6 large eggs, at room temperature
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 1/4 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 (8 ounces) can pineapple rings, drained
  • Candied cherries, optional


Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain. Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla extract, and cinnamon. Stir in the noodles. Spread into a greased 13 x 9-inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring, if desired. Bake at 350 degrees F for 50 minutes, or until golden.

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Pineapple Cobblers 


  • 1 cup granulated sugar
  • 1/3 cup biscuit baking mix
  • 1 teaspoon grated lemon peel
  • 4 cups fresh pineapple chunks


  • 3/4 cup biscuit baking mix
  • 2/3 cup granulated sugar
  • 1 egg, beaten
  • 1/4 cup butter or margarine, melted
  • Vanilla ice cream (optional)


In a bowl, combine 1 cup sugar, 1/3 cup baking mix, and lemon peel. Stir in pineapple. Pour into a greased 9-inch square baking dish. Combine the remaining baking mix, sugar, and egg. Sprinkle over the top. Drizzle with butter. Bake at 350 degrees F for 40 to 45 minutes or until browned. Serve warm or cold with ice cream. Makes 9 servings.

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Pineapple Cheese Pie 


  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 1/4 teaspoon almond extract
  • 1 (8 ounces) can crushed pineapple
  • Graham cracker crust


Beat cream cheese, sugar, vanilla extract, and almond extract together until smooth. Add pineapple. Pour into the crust. Whip cream with sugar and pipe on pie before serving.

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Pineapple-Coconut Pudding 


  • 1 medium pineapple, quartered
  • 1/4 cup water
  • 3/4 cup granulated sugar, divided
  • 3 tablespoons flour
  • Dash of salt
  • 4 eggs
  • 2 cups milk
  • 1/3 cup coconut, toasted
  • 1/2 teaspoon rum extract
  • 35 to 40 vanilla wafers


Remove pineapple core; remove fruit and cut into 3/4-inch pieces. In a small saucepan, over medium heat, heat pineapple pieces and water to boiling. Cover; simmer 5 minutes.

Drain well. On the top of a double boiler, combine 1/2 cup sugar, flour, and salt. Stir in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly until thickened.

Remove from heat; stir in coconut and rum extract. Spread about 1/4 cup custard on the bottom of a 1 1/2-quart casserole; cover with a layer of wafers. Top with 1/3 of pineapple. Pour about 1/3 of the remaining custard over pineapple. Continue to layer wafers, pineapple, and custard to make 3 layers of each, ending with custard.

Beat remaining 3 egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spread over custard, sealing well to edges. Bake at 425 degrees F for 5 minutes or until delicately browned. Serve warm or chilled. Makes 8 servings.

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Pineapple Tea 


  • 3 (12 ounces) cans of unsweetened pineapple juice concentrate, thawed
  • 1 1/2 cups lemon juice
  • 1 cup granulated sugar
  • 12 cups iced tea


Mix juice concentrate, lemon juice, and sugar in a large pitcher until sugar is dissolved. Stir in tea. Store covered in refrigerator. Makes 12 servings (1 1/2 cups each)

Nutritional Info Per 1 Serving: Calories 275 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 15mg; Potassium 630mg; Carbohydrate 67g (Dietary Fiber 1g); Protein 2g Diet Exchanges: 4 1/2 Fruit

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