Sunrise detox smoothie

Ingredients

• 1 frozen banana
• ½ cup frozen mango
• ½ cup pineapple
• ½ cup frozen raspberries
• 1 cup coconut water
• juice of one lemon

Instructions

1. Place ingredients into a high speed blender and blend until smooth.

Champagne punch for Christmas or New Year's

Ingredients

• 1 cup water
• ½ cup sugar
• 3 cinnamon sticks
• 4 whole cloves
• 2 cups cranberry juice
• ½ cup pineapple juice
• 1 bottle champagne
• small amount of grand marnier
• red sugar
• green sugar

Instructions

1. In a saucepan, bring water, sugar, cinnamon sticks and cloves to boil
2. Reduce heat and simmer for 5 minutes
3. Discard cinnamon and cloves
4. Cool to room temperature and pour into a large pitcher
5. Add cranberry juice and pineapple juice
6. Chill in fridge until ready to serve
7. At serving time, add 1 bottle of chilled champagne

Tropical green smoothie

Ingredients

• 1 to 2 cups frozen spinach
• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1 medium ripe banana, peeled
• 1 cup strawberries, blueberries, raspberries, or a favorite berry, optional
• 1 cup milk
• 1 teaspoon+ vanilla extract
• sweetener, to taste

Instructions

1. All ingredients and amounts are to taste. Use seasonal fruits or vary the quantities of fruits, to taste. I use frozen fruit and prefer it to fresh because it keeps the smoothie cold, without adding ice which waters it down. Frozen is cheaper and I can buy in bulk and keep in the freezer and use when needed.
2. Place all ingredients in the canister of a Vita-Mix or blender and blend until smooth and creamy. Serve immediately. Pour extra portions into freezer-safe cups and freeze for up to 1 month, thawing before serving.
3. Optionally, consider adding a scoop of protein powder, dollop of yogurt for extra protein; add fat for staying power such as coconut oil, coconut butter, peanut butter, almond/cashew/sunflower seed/Cookie Butter. Blend with juice to increase the amount of Vitamin C. Add coconut flakes, nuts, seeds, dried fruits, or your favorite smoothie add-ins to either the blender canister before blending or garnish smoothie with them after blending.
4. Recipe is vegan, gluten-free, soy-free, and nut-free as written. Take care any ingredients used and added optionally are suitable for your dietary needs.

Pineapple banana bread

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup mashed ripe banana
• 1/3 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
3. Cool in pan 10 minutes; remove to a wire rack.

Pineapple sriracha glazed chicken quarters

Ingredients

Dry rub

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 teaspoons smoked paprika

Additional

• 15 ounce can pineapple slices
• 1/2 a large red onion, sliced
• 5-5 1/2 pounds chicken leg quarters

Glaze

• 2 cups pineapple juice
• 2 teaspoons sriracha
• salt and pepper
• 2 teaspoon cornstarch

Instructions

1. Preheat oven to 400°
2. Rinse and dry chicken.
3. Make the rub by mixing all the ingredients together in a bowl and set aside.
4. Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
5. Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
6. Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
7. In the last 15 minutes of the chicken cooking, make the glaze.
8. Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
9. Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
10. To serve, using a pastry brush, rub the glaze all over the chicken.

Lava Flow Mocktails

Ingredients

• 46 oz. pineapple juice
• 40 oz coco lopez(Coconut)
• 1 pint half and half
• ice
• frozen strawberries in syrup
• 2 tablespoons water
• clear cups
• straws

Instructions

1. It’s really easy but my measurements aren’t exact. It’s one part pineapple juice to one part coco lopez. Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I’d say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. 
2. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it’s at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn’t, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.

Pudding Jello Fruit Fluff

Ingredients

• 16 oz fat-free whipped topping, thawed
• 1 ounce fat-free sugar-free instant vanilla pudding mix
• 1/3 ounce sugar-free raspberry gelatin mix
• 20 ounce no sugar added pineapple
• 16 ounce no sugar added fruit cocktail
• 16 ounce no sugar added mandarin orange

Directions

1. Drain pineapple, fruit cocktail, and mandarin oranges.
2. Mix gelatin and pudding mixes into thawed whipped topping.
3. Gently fold drained fruit into whipped topping mixture.
4. Chill until ready to serve.

Mini Banana Split Pastry Dessert

Ingredients

• One package of puffed pastry sheets
• 1 egg
• sugar for sprinkling
• 1 small package banana pudding
• 2 bananas
• Fresh pineapple cut into about 1" wedges
• Fresh strawberries cut into slices
• Frozen whipped topping thawed
• about 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
3. Cut 5 " circles and place on lined cookie sheets
4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
6. Bake until golden brown
7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
8. Cool completely
9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely

To assemble

1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
2. Top with piped whipped topping and drizzle with chocolate sauce
3. Top with cherries and serve immediately
4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.

5-INGREDIENT SPANISH SANGRIA

Ingredients

• 1 750 ml bottle red Spanish wine
• 1 cup fresh orange juice
• 1/2 pineapple, chopped
• 1 orange, sliced into thin rounds and then halved
• 1/2 pear, cubed

Instructions

1. Slice fruit and drop into a large pitcher.
2. Add orange juice, then wine and stir.
3. Refrigerate until serving - 4-6 hours would be ideal so the flavors can mingle. Drink within 1-2 days.

Fresh Pineapple Margarita

Ingredients

• 1 fresh pineapple, cored and cut into chunks
• 1 c tequila
• 1 c water
• 1 c orange juice
• 2 limes, juiced
• ice cubes

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Pour into a pitcher.
3. Serve in glasses rimmed with salt and filled with ice cubes.

Homemade Dole Whip

Ingredients

• 2 20 ounce cans Dole crushed pineapple with juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/3 cup sugar
• 1 and 1/2 cups heavy whipping cream, whipped

Instructions

1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
4. Freeze 1-1/2 hours or until slushy.
5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
6. Return to freezer until completely frozen, about 1 hour.

Pineapple Mint Juleps

Ingredients

• 2 1/2 ounces bourbon
• 1 ounce mint simple syrup
• 1 ounce mint pineapple puree
• crushed ice
• fresh mint leaves

Mint simple syrup

• 1/3 cup granulated sugar
• 1/3 cup water
• 1 bunch of mint leaves

Pineapple mint puree

• 3/4 cup fresh pineapple chunks
• 2 tablespoons mint simple syrup

Directions

1. Combine bourbon, mint simple syrup and mint pineapple puree together and shake or stir well. 
2. Pour over crushed iced and serve with extra mint leaves.

Mint simple syrup

1. Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. 
2. Reduce heat to low and cook for another minute or so, then set aside to cool completely. 
3. Remove mint before using. 
4. You can do this ahead of time and store it in the fridge.

Pineapple mint puree

1. In a food processor or blender, combine pineapple and mint simple syrup until pureed.

Creamy Fruit Salad

Ingredients

• 1 can pineapple chunks, drained
• 1 can mandarin oranges, drained
• 1 medium apple, cored and chopped
• 1 tsp lemon juice
• 1 cup grapes, halved
• 1/2 cup Plain Greek Yogurt
• 1/2 cup sweetened, shredded coconut
• 1 cup mini marshmallows

Instructions

1. Add apple to a large bowl and toss in lemon juice to keep from browning. Add the pineapple, mandarin oranges, grapes, coconut, and marshmallows and toss to combine. Stir in Greek yogurt, gently tossing to coat.
2. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.

RUM PUNCH

Ingredients

• 3 ounces of pineapple juice
• 2 ounces of orange juice
• 1 ounce dark rum, plus 1/2 ounce to splash on top
• 1 ounce coconut rum
• splash of grenadine
• lime slice for garnish

Instructions

1. In a glass, pour in the pineapple juice, orange juice, 1 ounce dark rum, and 1 ounce coconut rum. 
2. Gently stir. 
3. Then slowly pour in a splash of grenadine. 
4. The grenadine will sink to the bottom giving you that gorgeous coloring. Then, add 1/2 ounce of the dark rum to the top.
5.  Garnish with a slice of lime and float away into a tropical paradise. A cute straw helps, too.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

STICKY HONEY JALAPENO ISLAND CHICKEN

INGREDIENTS

• 12-16 drumsticks
• 2 teaspoons cornstarch

Sweet heat sauce/marinate

• 1 10 oz. jar jalapeno jelly
• 1/2 cup low sodium soy sauce
• 1/4 cup pineapple juice
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon all spice
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 -1/2 teaspoon cayenne pepper

INSTRUCTIONS

1. Add jalapeno jelly to a microwave safe bowl and microwave until jelly is slightly liquefied and stirable. Add jelly and remaining marinade ingredients to a large bowl and whisk to combine.
2. Add 1/2 cup marinade and chicken to a large freezer bag, seal and turn until all the chicken is evenly coated. Marinate in the fridge for for 12-24 hours, turning occasionally. Refrigerate the unused reserved marinade/sauce separately.
3. Line a large baking sheet with foil and top with a baking/cooling rack. Lightly spray rack with nonstick cooking spray. Remove chicken from marinade and discard. Squeeze each piece of chicken dry with paper towels and line chicken on the baking rack without pieces touching. Pierce each piece of chicken 3-4 times with a fork. Let set at room temperature for 15 minutes. Meanwhile, preheat oven to 450 degrees.
4. Spray chicken with nonstick cooking spray and bake for 35-40 minutes. If crispier skin is desired, broil to desired crispiness.
5. When chicken is done and cooling, whisk 2 teaspoons cornstarch to the reserved marinade/sauce. Add to a large saucepan and bring to a boil, stirring constantly. Reduce heat to medium high and let simmer for approximately 5 minutes, stirring occasionally, or until sauce has reduced and thickened. Let sit 3-5 minutes to cool slightly then pour over chicken in a large bowl. Toss to evenly combine. Dip chicken in any extra sauce or serve over rice.

Southwestern salsa with black beans, corn, and pineapple

Ingredients

• 2 cups pineapple, chopped in small cubes
• 1 cup canned black beans, rinsed and drained
• 1/2 cup canned sweet yellow corn, rinsed and drained
• 1 cup tomato, chopped in small cubes
• 1 red bell pepper, chopped in small cubes
• 1 green bell pepper, chopped in small cubes
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped finely
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper to taste

Instructions

Mix all chopped ingredients for in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.