crushed pineapple????

[emptyspool]

I accidentally opened a 14 ounce can of crushed pineapple this morning thinking it was pineapple chunks. I must have bought it by mistake too as I have no reason for buying a large can. Any ideas as to what I can use this for?

[Clover]

Well, there's carrot salad. Or put it in a smoothie. And many carrot cake recipes call for crushed pineapple. Or make a pineapple ice cream sauce. And there was Rum-Marinated Chicken Breasts with Pineapple Relish in CL 5/03 pg 161.

[Cookin4Love]

I can't remember what size 14 oz is, and I don't have any to look at. If it's the larger sized can, though (instead of the one that's about 2" tall), you can mix it with an angel food cake mix (the one-step kind) and bake an angel food pineapple cake. You just dump it in, juice and all, and mix it with the mixer. You can bake it in loaf pans, an angel-food cake pan, or a 9x13 pan at whatever temperature the cake mix box says. It's really good.

[Gail]

Okay. Have accidentally lost post twice. Am getting angry.

Again. How about pineapple pudding: http://community.cookinglight.com/showthread.php?threadid=5338&highlight=pineapple

My mom's favorite carrot cake: http://community.cookinglight.com/showthread.php?threadid=1792&highlight=pineapple

My favorite carrot cake: http://community.cookinglight.com/showthread.php?threadid=11183&perpage=30&pagenumber=2

[Little Bit]

I can vouch for the deliciousness of Gail's various carrot cake recipes. :)

Also, you might try subbing it into whatever recipe you're likely to use fruit in. A few weeks ago, I did this same thing, and wound up adding the pineapple, juice and all into a big batch of banana bread. I added some extra rum and brown sugar. Sort of Bananas Foster pineapple cake. Not bad.

On the other end of the spectrum, just grind it up in your blender, juice and all, for pineapple sauce, just to eat or to bake with.

Ten or twelve years ago one of the pineapple companies tried to convince us all that there were lots of ways to use their newly marketed products, a smooth and a chunkier versions of the same thing. Delicious, but it's honestly just as easy to make your own.

I use it in the Fire and Spice Ham glaze that I keep on hand. (Remember that recipe? I just subbed canned pineapple for the pineapple preserves.)

[Gail]

Originally posted by Little Bit
I can vouch for the deliciousness of Gail's various carrot cake recipes. :)



(Blushing furiously, staring modestly at the ground, hands clasped behind back, swinging right foot)

Aw gee. And here I thought no one was reading anymore...

(Now you'll come back and tell me you actually had my recipes confused with someone else's recipes...)

[emptyspool]

Thanks for the great ideas! My first thought was carrot cake but then I remembered the calories, am really intrigued by the angel food cake idea and may go with that but I will have to find the rum etc chicken and if I run out of steam I will put it in a smoothie, so simple I hadn't even thought about it.

Hey, maybe I will buy more by mistake.

[Kathy B]

I usually use crushed pineapple as an ingredient when I make fruit salad. I just cut up banana, melon, kiwi, etc..., throw in some grapes and maybe nuts and/or raisins, and dump the crushed pineapple on top. No other dressing is needed, and the bonus is that the pineapple helps the banana or apple from turning brown.

[Little Bit]

Originally posted by Gail


(Blushing furiously, staring modestly at the ground, hands clasped behind back, swinging right foot)

Aw gee. And here I thought no one was reading anymore...

(Now you'll come back and tell me you actually had my recipes confused with someone else's recipes...)

Heh, heh ... Oh, hi, Gail, now that I think of it, Uh, was that YOUR recipe I used? Hmmm ... . (kidding!)

Yes, reading, and baking! I do actually have about twelve carrot cake recipes culled from the boards, but those two are the only ones I've actually made in recent years. (And I do admit I don't make carrot cake but maybe once every other year or so. ;) )

[Gail]

Originally posted by Little Bit


...I do actually have about twelve carrot cake recipes culled from the boards, but those two are the only ones I've actually made in recent years...

I am honored. :D

[Sadiedog's mom]

I use crushed pineapple for the base in almost all my smoothies. Simply throw it in the blender with whatever other fruits you have around and some ice. Easy and no fat!

Very basic....Crushed pineapple is amazing on top of pancakes or waffles. It was a fave growing up.

[Aubergine]

i keep loads of crushed pineapple on hand specifically to make Paula Deen's Pineapple Cheese Bread which is up there in the top 5 quick bread recipes i have ever made. since you're concerned with calories i won't post it unless someone else asks. mainly i wanted to say that there are some really creative uses for crushed pineapple that one might not oridinarily consider.

[emptyspool]

To Cookin4love

I am assuming you omit the water when making the angel food cake with the pineapple......is that correct???

To Aubergine
I looked up the Pineapple Cheese Bread on the Food Network and found it looks fairly light with only 2 tablespoons of oil and really just 3 oz of cheese, so on your recommendation I will try that next!! My two older DS's are away at college so having large amounts of sweets around are too tempting for me......

Thanks again to all.

[cminmd]

Didn't Cooking Light have a recipe for cornbread that included crushed pineapple? My aunt makes it and it is fantastic! Moist flavorful and tender I would make up a couple loaves and freese one. Then have a spiked smoothie and rest!

[bobmark226]

Originally posted by Aubergine
mainly i wanted to say that there are some really creative uses for crushed pineapple that one might not oridinarily consider.

I'll say! (and I won't even make a Paula joke here!)

Possibly the weirdest dish I ever made was an African dish from one of the Moosewood books that combines Swiss chard, peanut butter and crushed pineapple. Add to it that I used red chard, so it was a feast for the eyes, too!

The only way I can describe it is "interesting." :rolleyes:

Bob

[PattiA]

If you want a main dish recipe, try this one.

* Exported from MasterCook *

Baked Pineapple Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : freezeable
main dishes oven
poultry stovetop
WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup low-sodium, fat-free chicken broth
6 tablespoons soy sauce, low sodium
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves
16 ounces crushed pineapple in juice -- undrained
2 teaspoons cornstarch
4 teaspoons orange marmalade
2 teaspoons lemon juice
1 teaspoon ginger
roasting pan
2 quart saucepan

In a large ziptop bag, combine broth, soy sauce, 1 teaspooon ginger, and chicken. Seal bag and turn to coat. Marinate for 1 hour, turning occasionally.
Drain pineapple, reserving 1/2 cup juice. In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in pineapple, marmalade, lemon juice, and ginger. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Drain chicken and discard marinade. Place chicken in a baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350 degrees for 15-20 minutes or until juices run clear.

Description:
"Ginger and pineapple flavor this tasty baked chicken."
Source:
"Light & Tasty, Aug/Sept 2002"

[emptyspool]

Okay now I am really going to have to go buy some more pineapple...the chicken dish looks fab and I have a weakness for cornbread....cminmd do you have the recipe for that? Sorry Bob, but I don't think I will do the swiss chard thing.....interesting sounds like a good way to say 'not a total loss but glad I didn't make it for a dinner party!' I will start with the angel food cake and report on that.