Mix 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1
tablespoon pineapple juice in water.
2 cups whole wheat pastry flour 1 tsp aluminum free baking soda 1/2 teaspoon ground cinnamon 1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6
tablespoons pineapple juice 2/3 cup chopped walnuts or pecans.
Cream together butter, salt, half of the crushed pineapple and 5
tablespoons pineapple juice.
good quality tequila 2 pound choice porterhouse steak, aged 1 crushed garlic clove 2 tablespoons lime juice 2
tablespoons pineapple juice 1/4 cup melted butter dash of balsamic vinegar 2 teaspoons lemon pepper 2 teaspoons Montreal Steak Seasoning
2 tablespoons extra-virgin olive oil 1 tablespoon aged balsamic vinegar 2
tablespoons pineapple juice Sea salt and pepper to taste Watermelon slices, seeds and rind removed 5 ounces arugula or rocket lettuce 1/4 cup crumbled goat cheese
Not exact matches
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed
pineapple (1/2 cup reconstituted frozen orange
juice if crushed
pineapple is hard to get), 1 cup raisins, 2
tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste.
Add the beaten egg and the crushed
pineapple reserve 2
tablespoons of the
juice for the frosting, mix well
3 cups fresh
pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange
juice concentrate, thawed 2
tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2
tablespoons cornstarch
1 mango, peeled (or a peach or equal amt of
pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1
Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
In a small saucepan, melt the 30g butter, sugar, 3
tablespoons of the
pineapple juice and lime
juice, and stir to make a sauce.
Pineapple Salsa - 1 cup fresh
pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3
tablespoons chopped fresh cilantro - 1 lime,
juiced - salt and pepper to taste
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2
tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2
tablespoons fresh lemon
juice 2
tablespoons fresh lime
juice 1/4 cup dry white wine 1/4 cup passion fruit
juice (available in most Latin American and Caribbean markets) 3
tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large
pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup
pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2
tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
2 cups fresh
pineapple chunks 1 cucumber, peeled, seeded and chopped 2 green onions, chopped 1 teaspoon finely chopped Scotch bonnet 1 cup chopped mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1 cup unsweetened
pineapple juice 1/4 cup fresh lime
juice 2
tablespoons chopped cilantro leaves 1 teaspoon sugar Salt to taste
The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup
pineapple juice 1 cup tomato sauce 1/2 cup sugar 1/4 cup lemon
juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1
Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
1 or 2 ripe bananas 1/2 to 3/4 cup or more frozen blueberries 1/4 cup frozen strawberries (or any other fruit: mixed fruit,
pineapple, cherries, etc.) 1
tablespoon ground flax seeds A few
tablespoons fresh orange
juice 1/2 cup non-dairy milk 1 to 2
tablespoons almond butter (optional)
Pineapple coconut cakes with
pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g
pineapple, finely diced
Pineapple syrup: * 350g
pineapple, coarsely chopped 130g caster sugar 3 small limes,
juice only 50 ml white rum For
pineapple syrup, combine
pineapple, sugar, lime
juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
2 Oz of fresh lemon
juice 2 Oz of pineapple Juice 2 - 3 Tablespoons of ginger syrup 1 Oz of vodka Pomegranate Kombucha for ginger syrup 1 Cup of granulated sugar 1 Cup of water 1 Small thumb of ginger, sliced... Continue Read
juice 2 Oz of
pineapple Juice 2 - 3 Tablespoons of ginger syrup 1 Oz of vodka Pomegranate Kombucha for ginger syrup 1 Cup of granulated sugar 1 Cup of water 1 Small thumb of ginger, sliced... Continue Read
Juice 2 - 3
Tablespoons of ginger syrup 1 Oz of vodka Pomegranate Kombucha for ginger syrup 1 Cup of granulated sugar 1 Cup of water 1 Small thumb of ginger, sliced... Continue Reading →
3 cups chopped
pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup
pineapple juice 3
tablespoons extra-virgin olive oil 1
tablespoon lime
juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2
tablespoons finely chopped macadamia nuts 2
tablespoons finely chopped cilantro
Pork Kabobs You'll need 3 - 4 pieces pork cubed for each kabob
Pineapple cut in chunks for skewering Orange cut in segments for skewering (leave peel on) Make Marinade and leave meat in for at least one hour: 4 cups
pineapple juice, 2
tablespoons brown sugar.
If you don't have dark rum, use 1/2 to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1
tablespoon) with
pineapple juice or a little water or almond milk.
I
juiced a few star fruits to sub for the
pineapple juice and added a couple of
tablespoons rum.
1 1/2 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup + 3
tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup
pineapple juice (from the drained crushed
pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed
pineapple, drained
Transfer the
pineapple chunks to a blender with the molasses, honey, fish sauce, and 2
tablespoons of the reserved
juice, setting the rest of the
juice aside for use in Step 2.
2 -1 / 2
tablespoons cornstarch 1 cup sugar 3/4 cup water
juice of one orange and grated rind (about 1/4 cup) 1 can
pineapple chunks 1 can mandarin oranges Assortment of fresh fruit
Ingredients: 1 cup all - purpose flour 1 cup quick - cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup butter or margarine, chilled 1/2 cup chopped macadamia nuts 1
tablespoon granulated sugar 1
tablespoon cornstarch 1 1/4 cups crushed
pineapple chunks, drained 3/4 cup orange
juice 1/2 teaspoon finely grated orange peel
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of
pineapple tidbits or crushed in
juice, drained (I used tidbits for chunkier pieces)
1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3
tablespoons lime
juice 1
tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh
pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
1 (20 - oz) can unsweetened crushed
pineapple, undrained 2 envelopes unflavored gelatin 3
Tablespoons lime
juice 1 1/2 cups commercial dairy eggnog 3/4 cup diced celery (optional) Lettuce leaves (optional)
1 (3 1/2 - pound) chicken For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup
pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2
tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
1 2 - pound Cornish hen, butterflied and flattened 1 teaspoon salt 1
tablespoon vegetable oil 5 shallots, sliced 3 cloves garlic, sliced 1 teaspoon shrimp paste 1/2 teaspoon sugar 1
tablespoon fresh birdseye chiles (chiltepins) or substitute piquins 2 teaspoons
pineapple juice 2 cups chopped fresh
pineapple
1/2 cup chopped fresh
pineapple 1/4 cup finely chopped red bell pepper 1 green onion, thinly sliced 1 small red onion, finely diced 2
tablespoons lime
juice 1/2 jalapeño peppers, seeded and minced 1
tablespoon chopped fresh cilantro or fresh basil
5 pork chops about 1/4 to 1/2 inch thick 20 oz can of
pineapple slices with
juice, chop
pineapple in a food processor 32 oz beef stock 1/3 to 1/2 cup molasses 1 to 1 1/2 cups Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2
tablespoons of butter salt and pepper
for the filling 1
tablespoon almond flour 1/2 — 3/4 large ripe
pineapple — skin removed, cored and thinly sliced 1 ripe mango — peeled, pitted and thinly sliced 1
tablespoon coconut sugar 1
tablespoon lime
juice zest of 1 lime
1 large ripe
pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup
pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1
tablespoon lime
juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3
tablespoons olive oil
3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1
tablespoon mustard seeds, ground (or 1
tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1
tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2
tablespoons white vinegar 3
tablespoons light brown sugar 1
tablespoon blackstrap molasses 1/4 cup
pineapple juice
4 medium tart apples, chopped 1/2 medium red onion, finely chopped 2 limes,
juiced 4 cloves garlic, minced 2 jalapeño peppers, divined and seeded, minced 1 yellow bell pepper, diced 1 red pepper, diced 1 (15 oz) can black beans, drained and rinsed 1/2 cup cilantro, chopped 1 (8 oz) can crushed
pineapple, drained 1
Tablespoon vegetable oil 2
Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black pepper
«Try making a detox smoothie using 1 cup chopped celery, 2 cups fresh
pineapple, 1
tablespoon fresh mint, 1 kiwi,
juice of 1 lime, and 1 cup coconut water,» suggests Largeman - Roth.
Add a pinch of freshly grated ginger root and 2
tablespoons of
pineapple juice, cranberry
juice, mango nectar, passion fruit puree — whatever
juice you have in the house.
2
tablespoons of apple cider vinegar in
pineapple juice (or any other 100 % fruit
juice) is a refreshing way to reap the benefits, too.
-- 1 cup of frozen mango cubes — 1 cup halved fresh strawberries — Half a cup of chilled mango nectar — 1 cup vanilla yogurt or vanilla soy milk — 1
tablespoon of frozen
pineapple juice concentrate — 2
tablespoons of flaxseed oil
1 cup chopped mango 1 cup chopped
pineapple 1/4 cup chopped red onion 2
tablespoons fresh lime
juice 1/2 cup finely chopped cilantro 1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oil
1 head Romaine lettuce, chopped 1 head Belgian endive, chopped 1 cup fresh mint leaves, chopped 2 large oranges 2 ugli fruit or tangelo 1/2 cup
pineapple juice 3
tablespoons fresh squeezed lemon
juice 3
tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3
tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toasted
* 1 mango, peeled, pitted, and frozen * 1/2 cup chopped
pineapple * 2
Tablespoons lime
juice * large handful spinach, about 2 cups * 1 cup water * 1/2 cup ice
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of
pineapple tidbits or crushed in
juice, drained (I used tidbits for chunkier pieces)
Next, fill a bowl with 1/4 cup of fresh
pineapple juice, 1/2 cup of extra-virgin olive oil, three cups of fresh spinach, two
tablespoons of chopped macadamia nuts and some thinly sliced radishes.
Fill the blender with a 1/2 cup of
pineapple juice, two
tablespoons of red wine vinegar, two cups of tomato
juice and the fresh, Hawaiian seasonings of your choice.
3 cups (720 ml) honey; 3 egg whites, beaten; 6
tablespoons (85g) chopped fresh ginger;
Juice of 4 lemons; Juice of 1 lime; 6 tablespoons (45 ml) pineapple juice; 1/4 teaspoon active dry yeast; Sieve and cheesecloth; About twenty - two 12 - ounce bottles with caps (available at brew sh
Juice of 4 lemons;
Juice of 1 lime; 6 tablespoons (45 ml) pineapple juice; 1/4 teaspoon active dry yeast; Sieve and cheesecloth; About twenty - two 12 - ounce bottles with caps (available at brew sh
Juice of 1 lime; 6
tablespoons (45 ml)
pineapple juice; 1/4 teaspoon active dry yeast; Sieve and cheesecloth; About twenty - two 12 - ounce bottles with caps (available at brew sh
juice; 1/4 teaspoon active dry yeast; Sieve and cheesecloth; About twenty - two 12 - ounce bottles with caps (available at brew shops).