What Can I Make With Crushed Pineapple?
I accidentally grabbed a can of crushed pineapple instead of pineapple chunks. I like to use the chunks on pizza or in fruit salad, but the crushed pineapple just doesn’t work with either one of those. Now that I’m stuck with a large can of the stuff, I’m wondering what I can make with it.
I thought about possibly throwing it into a smoothie. Has anyone tried that? Mixed with some coconut milk and yogurt it might make for a nice tropical treat. Any other ideas, suggestions or recipes that include crushed pineapple?
I look forward to reading your ideas in the comments below.
Susanne
Make all your favorite restaurant dishes at home with the Copy Cat Cookbook.
December 10th, 2007 at 7:10 pm
How about these? My kids really like them.
Pineapple Cookies
1/4 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. crushed pineapple
1 tsp. lemon extract
1/4 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
Cream the shortening, sugar and eggs with a whisk. Add the crushed pineapple and lemon extract. combine and add the salt, baking soda and flour. Mix well. Drop them on a greased cookie sheet and bake 10 minutes at 350 degrees. Cool them on a wire rack and enjoy.
December 12th, 2007 at 6:49 am
you could make a pineapple salsa just by combining onion, cilantro, sweet red bell pepper, lime juice and a dash of salt.
December 23rd, 2007 at 6:03 pm
I like to mix crushed pineallpe with strawberris and use it as a topping on angel food cake.
December 29th, 2007 at 9:35 am
Pineapple Upside down cake, or I think there are quite a few salads out there that call for crushed pineapple too.
January 4th, 2008 at 3:22 pm
Add the crushed pineapple to your pancake mix, and reduce the water or milk you use. The pancakes will be sweet and moist, but you can’t really taste the pineapple! Everyone will be raving about how good they are and asking how you made them.
January 26th, 2008 at 8:23 am
You can use the crushed pineapple for filling desserts and cakes. Most german cakes are made using crushed pineapple filling only…
March 4th, 2008 at 11:27 pm
This recipe has been in my family for years. It is very good!!
Lime Pineapple Salad
1 large package lime Jello
1 (16-oz.) carton cottage cheese
2 c. boiling water
1 can crushed pineapple, drained
1/2 c. chopped nuts (optional)
Dissolve Jello in the boiling water. Cool slightly. Stir in pineapple, cottage cheese, and nuts. Refrigerate until Jello sets.
July 13th, 2008 at 9:49 pm
You can use the pineapple in a sauce over grilled chicken. Try mixing it with some red chili flakes and chili powder. The heat should from the red chili-flakes will contrast the sweetness really nicely.
November 8th, 2008 at 10:36 pm
Try a juicing recipe. I’ve found that making a glass of fresh juice everyday can do wonders for supplementing your daily diet.
September 12th, 2009 at 3:44 pm
Pineapple Pie
3 eggs, separated
1 c sugar
1 stick butter
1 c heavy cream (get a 16 oz container so you have enough for the whipped cream later)
2 tbsp cornstarch
2 tbsp water
1 can crushed pineapple, 20 oz can, undrained
Cream together sugar, butter, cream and egg yolks. Dissolve corn starch in water and add this (I usually just add the cornstarch directly without dissolving it in water), with the can of pineapple, undrained, to the creamed mixture. Beat egg whites until very stiff. Fold into the pineapple mixture. Pour into an 11 inch pie pan and bake at 425 degrees for 10 minutes. Lower temperature to 325 and bake for 30 minutes longer or until center seems firm. (the recipe says 300 or 325 so you’ll have to figure out on your oven what works best. You’ll have to cook longer at 300 but the crust won’t brown. I’ve put foil around the crust only about 1/2 way through to avoid them getting too brown).
For the crust, I usually start out with a stick of Fleischmann’s margarine to 1 1/4 cups of flour and hand mix that together adding flour until it feels right, adding a tiny bit of cold water if it gets too dry. Then I hand press it into the pie plate since I’m not good at rolling it out!
It is important to build up the pie crust around the edge of the pie plate as the mixture fills up the crust.
After the pie cools overnight, and you are ready to serve use the rest of the heavy cream and add some sugar and whip the cream and add it to the pie.
I had to find an 11 inch Pyrex pie plate off of eBay because they don’t sell this size anywhere. But it’s what my grandmother had.
October 21st, 2009 at 9:19 pm
Tropical Pie (no bake)
Ing:
1-8oz box Cream Cheese (room temp.)
1-8oz tub of Cool Whip
1-can Eagle Brand Milk
1-large can Crushed pineapple (drained)
1/4 cup crushed pecans
2-Regular sized Graham Cracker crust.
Prep:
Mix Cream Cheese & Milk together w/ mixer. Stir in Pineapples and Pecans, then stir in Cool Whip. Pour 1/2 of mixtur into each of the 2 pie crusts. Let sit in fridge at least 1 hour before serving. (Overnight is even better)
This is a quick easy treat & it eliminates baking completely!
You can also serve in the small single serving sized graham cracker crust to make several individual pies…
July 11th, 2010 at 5:56 pm
I love doing pineapple and mint, with a big handful of ice! It’s totally refreshing and tastes amazing.
Just throw everything into the blender and hit “on”!