Slow Cooker Hawaiian Chicken

At Home with Terri

Slow Cooker Hawaiian Chicken

Ingredients:
5-6 boneless chicken breasts (approx 2 1/2 lbs)
16 oz can of pineapple slices, drained
15 oz can of mandarin oranges, drained
1/4 cup corn starch
1/2 brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
1 tsp ground ginger
salt/pepper, to taste preference

Directions:
Spray crock pot with non stick cooking spray or use liners. Place chicken in pot.
In a mixing bowl, whisk together corn starch, brown sugar, soy sauce, lemon juice, ginger and salt/pepper. Pour over chicken.
Next, pour in drained pineapple slices and mandarin oranges
Cover and cook on low for 4-5 hours.
Server over rice and enjoy!!!

Courtesy of table for seven

Hawaiian Wedding Cake

Karen Miracle Shown

HAWAIIAN WEDDING CAKE
So moist, and as Hawaiian as your creative juices will allow.

2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan. Bake at 350 F degrees for 40-45 minutes. Cool.

HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting

Pineapple-Pecan Chicken Salad

Losing weight with Skinny Fiber

Pineapple-Pecan Chicken Salad

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c.Low fat mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice


Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving.

No Bake Cream Cheese Coconut Snowballs

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Dole Whip (Disney World)

My Honeys Place

have you have ever been to Disney World and had a Dole Whip?

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Pineapple Dream

Kitchen to Kitchen

Pineapple Dream
TWO Ingredients Cake ~ take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), combine it with a 20 ounce can of crushed pineapple in its own juice.(No need to use a mixer, just stir it by hand)When you do this, something magical happens. The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up (Make sure to scrape bottom), pour it into a 9x13 baking dish & bake it at 350 degrees for 30 min
The beauty of this cake is it needs NO FROSTING. Top with a little Cool Whip or serve warm with ice cream