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Dec 25, 2010 10:01 AM

Your favourite recipes that use canned pineapple?

I loves me some canned pineapples, looking for more recipes to incorporate them into.

Fond memories of my grandpa cooking his parsnips with them when I was a child. :)

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  1. I admit to being partial to the orange jello mold with grated carrots and canned crushed pineapple, though I consider it a snack or dessert, not a "salad". And of course in carrot cake, hummingbird cake, and pina colada cake.

    5 Replies
    1. re: greygarious

      pineapple casserole: my family has been making it for as long as i can remember. this recipe approximates it well.

      1. re: greygarious

        Thanks for the cake ideas, just got my first stand mixer, so I'm certainly inclined to try some new cakes out.. I make banana bread at least once a week, happy to finally give my arm a rest.. ;)

        And that casserole looks awesome, I never even imagined a dish like that, I'm too curious not to try it.. I'll report back :) I wonder if panko would substitute well for the crackers

        1. re: SocksManly

          That Paula Deen dish reminds me of Scalloped Pineapple which has bread cubes in it and no cheese and is baked...very nice with ham. And really nice for breakfast...if you think you might want to see that recipe, let me know.

          1. re: Val

            Sure of course! If it's good, I want to be eating it.

            Since it's Christmas and we're sharing, here's that Banana Bread recipe that I make weekly. So good.


            1. re: SocksManly

              All I know is that I got this from someone back in the '80's, not sure where she got it from:
              Scalloped Pineapple

              1-1/4 cups sugar
              1/2 cup butter, at room temp
              2 eggs
              1/2 cup light cream
              1 - 20 ounce can pineapple chunks or tidbits, half drained
              10 slices bread, cubed

              Preheat oven to 350.
              Cream butter and sugar; add eggs. Stir to combine. Add Pineapple, cream and bread cubes. Mix gently with spatula and spread in a greased glass baking dish (8x8x2 or 9x9x2) and bake for 40 minutes.

      2. When I'm making small quantities of tacos de carnitas or al pastor, gotta have that little can of pineapple.

        1 Reply
        1. re: Veggo

          omg! How foolish of me.. My wife is Mexican, and I've been to Mexico City and other cities and provinces more times than I can count. I make this carnitas recipe fairly regularly, but never thought to add the pineapple! Please share your al pastor recipe? Haven't tried to make that at home yet, that would be a nice surprise for my wife. I actually bought maybe 2 liters of salsa from my favourite taco stand in Mexico City last time I was there, froze it and stuck it in my suitcase.. Then thawed it at home, put it in ice cube trays and re-froze it. Now whenever we have tacos or similar, I have the best dark spicy authentic salsa, immediately doubling how good the food is. :)

          Carnitas recipe:

        2. I like it when recipes for empanadas, picadillo, etc. include raisins. The combination of raisins and olives is wonderful. But my kids are totally raisin averse, so I substitute pineapple, which seems to be acceptable to them and works out well for me too.

          3 Replies
          1. re: Steve

            Pineapple would be a good substitute for golden raisins in a Veracruz sauce ,with the olives and other savorys. One of my favorites.

              1. re: SocksManly

                After smoking a shoulder or loin, I make a baste with rehydrated anchos, sofrito (Uruguayan or Puerto Rican) , orange juice concentrate, and ground annato seeds (achiote), and flash fry thin coated pork slices for 30 seconds in a skillet with OO and ajo.

            1. I sometimes do a very basic tuna melt with tuna salad that's reeeally light on the mayo, basically just enough to stick together, with a little lemon pepper and onion, and then top it with a canned pineapple ring under the cheese before broiling. Sounds, and looks, unbelievably 1964, but tastes great. Please pass the brightly-colored-cellophane-topped toothpicks.