Pineapple Chicken Bake

This recipe is great with rice, because there’s lots of juicy sauce to soak into the rice! ūüôā

  • 1 20-oz. can pineapple bits in juice (NOT IN SYRUP, bleh)
  • 1/4 c. honey
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce (or, in my case, I was out of soy sauce, but I found some teriyaki sauce with soy sauce as the first ingredient, and it worked juuuuust fine)
  • 2 tsp curry powder
  • 4 chicken breasts (boneless, skinless, trimmed, yadda yadda)
  • salt and pepper
  • 1 Tbs warm water
  • 1 tsp cornstarch
  • 1/3 c. sliced almonds or chopped cashews

Adjust oven rack to top position and preheat oven to 450 F.

Spray 13×9″ baking dish with cooking spray.

Drain 1/2 c. pineapple juice from can into medium bowl.  Drain the rest of the juice into a small cup and drink it, because who wastes pineapple juice?  But seriously, you only need 1/2 c. of it for this recipe.

Mix honey, vinegar, soy sauce, and curry powder into reserved pineapple juice.  Simmer, whisking often, about 8 minutes.

Pat chicken dry with paper towels, and season with salt and pepper.  Lay chicken in prepared baking dish.

Whisk warm water and cornstarch together in small bowl (or the small cup that previously held the excess pineapple juice, if you want to save dishes).  Whisk cornstarch-water into pineapple-curry-honey mixture.  Stir in drained pineapple chunks.  Pour pineapple mixture over chicken, then sprinkle with almonds (or cashews).  Bake 15-20 minutes and serve.


Pina Colada Pie

  • 2 c. flaked coconut
  • 2 Tbsp butter, melted
  • 1 can (20 oz) crushed pineapple
  • 32 large marshmallows
  • 2 tsp rum extract (or… rum?)
  • 1/4 tsp salt
  • 1 c. (actual, not Cool Whip) whipping cream, whipped

Preheat oven to 325 F.

In 9″ pie plate, combine coconut and butter; press on bottom and sides of plate. ¬†Bake 8-10 minutes or until golden; cool.

Drained crushed pineapple juice into measuring glass.  In medium saucepan, over low heat, combine 1/2 c. pineapple juice and the marshmallows; stir frequently until marshmallows are melted.  Continue to cook and stir about 2 minutes.

Remove from heat; stir in drained pineapple, rum, and salt.  Cool mixture slightly, about 15-20 minutes.  Fold in whipped cream.

Fill coconut crush with marshmallow mixture; chill 2 hours.

Source: a piece of paper in a box that I haven’t organized since 2 apartments ago. ¬†aka, I have no idea, sorry. ¬†

Loopy Laura’s Luscious Bowl of Crazy

  • 1 large container PLAIN yogurt, not vanilla
  • 1 bag mini marshmallows
  • 1 large can crushed pineapple, drained (retain juice for something else)
  • FRUIT – whatever’s in season
    • cherries, pitted and halved
    • grapes, halved
    • strawberries, cut into bits
    • blueberries, whole
    • bananas, sliced
    • apples are okay, but not too much
  • NUTS (optional) – chopped pecans or cashew pieces

Mix everything in gargantuan bowl with giant spoon and maniacal laugh. ¬†Allow to sit in refrigerator so the marshmallows start to dissolve into the yogurt, like sanity dissolves in the face of a road trip with … um … I’d rather not say her name too often in case it catches her attention and summons her to me. ¬†Just in case.

Also, if you use Greek yogurt instead of regular yogurt, you can delude yourself into thinking that the Greek yogurt and fruit make this a totally healthy meal replacement! La la la la la….

Source: ¬†… take a guess from the title

Banana Split Cake

~for crust~

  • 2 c. graham cracker crumbs
  • 1 stick unsalted butter, melted
  • 4 Tbs sugar

~for filling~

  • 2 8-oz. packages cream cheese, softened
  • 16 oz. powdered sugar
  • 1 tsp vanilla (plus a splash)
  • 4-5 bananas, sliced
  • 1 large can crushed pineapple, drained
  • 1 large carton Cool Whip
  • 1 c. pecans, finely chopped
  • 1 small jar maraschino cherries, drained and halved

In medium bowl, mix graham cracker crumbs, sugar, and melted butter. ¬†Press into 13×9″ pan, pressing slightly up the sides. ¬†Chill 45 minutes¬†or¬†bake at 375 F for 6-8 minutes, then chill completely.

In bowl of stand mixer, combine soft cream cheese, powdered sugar, and vanilla.  Beat until smooth.  Spread over chilled crust.  Arrange bananas over cheese mixture.  Spread pineapple over bananas.  Spread Cool Whip over pineapple, then sprinkle with pecans and cherries.

Chill 2-3 hours before serving.

Source: ?? ¬†I think this may have come from the Spjust Cookbook I bought at the Old Czech Bakery in West, TX, but I’m not 100% positive…

Pineapple Bread

  • 6 c. flour
  • 3 eggs
  • 1 c. pineapple juice
  • 1 c. water
  • 3/4 c. sugar
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 2 pkg yeast
  • 1 stick butter
  • 3 greased round cake pans
  • stand mixer

Put three cups of flour in the bowl of the stand mixer with paddle attachment.

In a medium mixing bowl, whisk eggs, and then add the pineapple juice, water, sugar, ginger, vanilla, and melted butter.

Turn on stand mixer and slowly add in the egg mixture.  Combine thoroughly.

Add yeast and mix well.  Gradually add the remaining three cups of flour.  Switch to the dough hook if needed.

Cover bowl with cloth and allow to sit in a warm place for ONE HOUR.

Punch down the dough and remove from bowl.  Knead in 1/2 c. flour (knead about 10 times).  Divide into 3 equal parts and place in well-greased round cake pans.

Cover and allow to sit in warm place for ONE HOUR.  Begin preheating oven appropriately.

Bake at 350 F for 25-30 minutes. ¬†If 3 cake pans don’t fit simultaneously, allow one pan to continue resting while the first 2 pans cook; don’t try to rearrange the oven racks.

Source: ?? It’s one I typed up and printed out a while back… :/