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This recipe is so simple, it bakes in less than 30 minutes! Combine dry ingredients, stir in the eggs, and pineapple per the recipe below. Spread the cake batter into a prepared 9×13 pan. Bake until a toothpick comes out clean. Top with whipped cream or even cream cheese frosting. Sprinkle with chopped nuts or top with pineapple chunks if desired.

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Preheat oven to 350°. With a hand or stand mixer, beat butter on high for 1-2 minutes, or until light and fluffy. Add in the sugar and vanilla and mix on medium until well incorporated. Add in the eggs. Add in the pineapples and mix on low. Add in the flour, 1 tablespoon at a time, until well incorporated.

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Grilled Peach & Pineapple Sangria. Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland. Go to Recipe.

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Instructions. Finely dice the pineapple, following How to Cut a Pineapple. Dice the red pepper and red onion. Chop the cilantro. Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper. For a spicier variation, add the seeds and/or the other half of the pepper.

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2 cups water. Method: Toss the cubed pineapple in cane sugar and leave it in a covered bowl overnight in the fridge. The next morning, pour the cubes and liquid from the fruit into a blender and pulse until smooth. Strain the pineapple puree using a sifter or cheese cloth, applying pressure to extract as much juice as possible.

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7. Pineapple Pork Stir-Fry. Here's a simple stir fry that takes just 25 minutes to whip up. It's packed with peppers, onions, sesame seeds, and pineapple and tastes incredible with that fried rice from above. The sauce, though, is what makes it so good. It's sweet, savory, and just a tiny bit spicy.

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Toss the pineapple and lemon rind with the sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours (or up to 12 hours if timing is an issue). Strain fruit scraps through a fine-mesh stainless steel.

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Step 3: Cook over medium heat until sugar is completely dissolved. Step 5: Cut your pineapple into chunks, about 1-inch big. Step 2: Add 1 cup of sugar to the water in the saucepan. Step 4: While the sugar dissolves in the water, cut the top and skin off the pineapple, then cut it in half.

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Maple-Glazed Salmon With Pineapple. Sang An. This dish balances sweetness from a maple syrup glaze and fresh pineapple chunks with Dijon and jalapeno, resulting in a spicy-sweet main course. Instead of broiling the salmon, pineapple, and jalapeno, consider giving them a turn on the grill for a smoky, charred twist.

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Cut up fresh pineapple, and set the core aside. To a 2 quart saucepan, add water and sugar, and stir to combine. Then add the pineapple core. Turn on medium heat, bring to a boil, stirring continuously until the sugar is dissolved. Boil uncovered for 5 minutes, using tongs to turn the core over every minute or so.

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Coconut Tapioca With Pineapple, Mango, And Lime. This dessert from chef Joanne Chang features a light and refreshing coconut tapioca, topped with sweet mango, pineapple, and lime zest. Get This.

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Easy - Making pineapple simple syrup is, well, simple!Just bring everything to a boil, strain, and pour it into a bottle. Only 3 ingredients too! Tropical - The sweet, tart, tropical flavor of pineapple is hard to resist. You'll feel like you're sitting on a beach somewhere when you sip on a cocktail made with pineapple simple syrup.

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In a medium-sized saucepan, combine the blended pineapple, sugar, and water. Stir well to combine. Over medium heat, bring the mixture to a boil, stirring occasionally to prevent sticking or burning. Once it reaches a boil, reduce the heat to low and simmer for about 10-15 minutes, until the mixture thickens slightly.

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Peel the pineapple and cut it into spears. In a small bowl, mix together the melted butter, light brown sugar, and cinnamon. Brush the pineapple spears with the butter and sugar mixture. Grill the pineapple spears for about 7-8 minutes on each side, until they're golden and caramelized. Remove from the grill and serve.

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Poach fresh pineapple slices in rum with brown sugar and vanilla bean to create the tropical filling for this tart. To form the perfect lattice crust, weave the strips of dough together on a parchment-lined pan and freeze before transferring to the top of the tart. View Recipe. 23 of 34.