Tag Archives: pineapple

Chicken Salad with Pasta

1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toasted pecans

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.

Sweet & Sour Chicken and Rice Casserole

1 lb. chicken tenders or chicken breasts, cut in bite-size pieces
1 8-oz. can pineapple chunks, drained and juice reserved
1 cup uncooked rice
2 carrots, thinly sliced
1 green bell pepper, cut into small pieces
1 large onion, chopped
3 cloves garlic, minced
1 can chicken broth
1/3 cup soy sauce
3 Tbs. sugar
3 Tbs. apple cider vinegar
1 Tbs. sesame oil
1 1/2 tsp. ground ginger

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Mix together chicken, pineapple, rice, carrots, pepper, onion, and garlic in the dish. Heat small saucepan over high heat, then add chicken broth, pineapple juice, soy sauce, sugar, vinegar, sesame oil, and ginger. Bring to a boil, then pour over chicken. Cover with foil and bake for about 45 minutes or until chicken is cooked through and rice is tender.

Fruity Breakfast Cups

6 thin slices deli ham
1/4 cup shredded cheddar cheese
2 tablespoons mild salsa
6 canned pineapple slices
6 eggs

Preheat oven to 350. Spray 6 muffin cups with no-stick spray.

Line the muffin cups with ham, then layer the cheese, salsa and pineapple (you may need to cut the pinapple to fit). Crack an egg into the center of each cup and add a dash or salt to each.

Bake at 350 degrees for 20-25 minutes or until egg whites are completely done and yolks are soft. Cook a little longer if you don’t want your yolks cooked hard.

Serve warm with toast.

Orange Fluff Salad

1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip

In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.

Serve in a pretty clear bowl to show it off.

Yield: 8 to 10 servings

Ham Balls

1 lb. Ham, ground
1 lb. Pork, ground
1 cup Bread Crumbs
1/2 tsp. Salt
2 Eggs
1/2 cup Milk
1/4 cup chopped Onion

Sauce (recipe below)

Grind together ham and pork, add bread crumbs, eggs, milk & onion. Shape into balls and place in shallow pan. Mix together ingredients for sauce (recipe below). Pour over meatballs. Bake at 350 for 60 minutes.


1 can crushed Pineapple
1/3 cup Ketchup
2 Tbsp. Soy Sauce
1 tsp. Sugar
dash of Pepper
1/2 tsp. prepared Mustard

Mix all ingredients together to pour over meatballs.

– From Nana’s Collection

Carmel Apple Salad

1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar

Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.

After that cools, fold in:

8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts

Chill until ready to serve.