13 Delicious Pineapple Recipes for Summer!

I love pineapple - it's actually one of my favorite fruits! Check out these 13 recipes to make with pineapples, with everything from No Bake Cheesecake to a Savory Chicken Dinner Recipe! If you're looking for really delicious treats to make this summer - especially if you have home grown pineapples that are ready ripe - these recipes are sooo good! You can make them with store-bought fresh pineapples or canned pineapple rings, crushed pineapples or even tidbits! There's something for everyone!

Photo byJennifer Pridemore/TheRebelChick.com

Mango Pineapple Smoothie

This Mango Pineapple Smoothie is utterly delicious! Our mango and pineapple smoothie tastes like it came straight out of the Caribbean islands and it such a fun way to enjoy a fruity breakfast. I absolutely love smoothies, and over the years I have found tons and tons of ways to make them! Our Mango Pineapple Smoothie Recipe is 100% vegan too, so ANYONE can enjoy it!

INGREDIENTS

• 1.5 cup coconut milk in a carton
• 1 cup pineapple frozen
• 1 cup mango frozen
• 1 banana fresh
• 1 lime for juice
• Mint leaves for garnish (optional)
• 1 lime for garnish (optional)

INSTRUCTIONS

• Peel your banana and break into 2 or 4 pieces, add to your blender.
• Add the frozen mango and pineapple chunks to the blender.
• Then squeeze the juice of one lime and add to the blender.
• Then pour your coconut milk over your ingredients in the blender.
• Blend until smooth.
• Garnish with lime wedges and mint.
• Serve and enjoy immediately.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Pineapple Ham Skillet Meal

I love the sweet and savory flavor combinations in this Pineapple Ham Skillet Meal Recipe, it reminds me of Hawaiian style pizza, minus the crust and cheese! Full disclosure: I have never been to Hawaii...it's just SO FAR away from Miami!! But, anything that makes cooking dinner - or any meal, for that matter - easier, is A+ in my book! I mean, come on, who doesn't love Pineapple and Ham together!

INGREDIENTS

• 3 tablespoons butter
• 1 small white onion diced
• 1 red pepper chopped
• 1 broccoli crown cut into small pieces
• 2 cups cooked ham cubed
• 1 cup canned pineapple chunks drained but reserve juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 2 teaspoons mustard
• 2 tablespoons cornstarch
• 2 tablespoons water
• cooked white rice for serving

INSTRUCTIONS

• In a large nonstick skillet, add butter, onion and red pepper.
• Heat on medium heat, stirring constantly until onions are translucent and peppers begin to soften.
• Add broccoli, ham and pineapple chunks. Cook, stirring occasionally, for about 5 minutes.
• Stir reserved pineapple juice, vinegar, brown sugar and mustard together in a small bowl.
• Pour into skillet.
• Stir cornstarch and water together and add to skillet.
• Cook until bubbly and sauce begins to thicken.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Pineapple Balsamic Pork Chops

This recipe for Pineapple Balsamic Pork Chopsis just so good! I have always been a big fan of pork chops coupled with pineapple. After all, the Hawaiians serve pork with pineapple at celebrations! They say that pork is the "new chicken" and I have to tell you folks, this recipe here will exceed your expectations. The balsamic has a great flavor with the sweetness of the pineapple. It adds a nice complex but light burst of flavor.

INGREDIENTS

• 1 teaspoon oil
• ½ red onion chopped
• 4 pork chops
• salt and pepper
• 1 cup pineapple preserves
• 8 oz pineapple chunks 8 oz can pineapple chunks
• 1 tablespoon balsamic vinegar
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup sliced almonds

INSTRUCTIONS

• In a large skillet, add pork and season with salt and pepper. Cook on both sides, about 4-6 minutes until cooked through.
• Remove the pork from the pan and keep warm.
• In the same skillet, add the oil and onion. Sautee the oil and onion for 2 minutes.
• Add the pineapple preserves, the pineapple chunks, the vinegar, cinnamon, salt, and pepper and heat on medium high for 3-5 minutes until warm.
• Serve the mixture over the pork chops!

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Pineapple Strawberry Popsicles Recipe

This Pineapple Strawberry Popsicles Recipe is just literally only two ingredients. This recipe is free of added sugar. In that there is no added sugar – but of course pineapple and strawberries have naturally occurring sugar in them! They have no added colors or flavors, so you can feel good about making them for your family, even for the little kiddos.

INGREDIENTS

• 1 cup fresh pineapple cubed
• 1-2 tablespoons water
• ½ cup fresh strawberries tops removed, hulled and washed
• Popsicle Mold
• Popsicle Sticks

INSTRUCTIONS

• In a small blender (such as a magic bullet) add pineapple and 1 tablespoon water. Beat until smooth, adding additional water if necessary to create a pineapple pulp. Pour half of mixture equally into each Popsicle mold. Reserve the remaining pulp in an airtight container in the fridge.
• Place a Popsicle stick into the mold and freeze for 2 hours. To freeze on an angle, simply prop up the mold in the freezer, making sure the pulp is angled in the mold. Double check your Popsicle sticks to make sure they aren't moving as well.
• Puree strawberries in a small blender and divide equally into each of the 4 Popsicle molds, pouring directly on top of the pineapple pulp. Freeze for 2 hours on the same propped up angle as previously.
• Add remaining reserved pineapple pulp to the mold and freeze for 4 hours.
• To remove from mold, run under hot water for about 15-30 seconds and gently pull the Popsicle stick to remove it from the mold.
• Enjoy immediately or store in a sealed container or bag in the freezer until ready to eat.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Pineapple Upside Down Pound Cake

This Pineapple Upside Down Pound Cake is quite light in terms of taste, it isn't overly sweet and the fruit is refreshing, which I am sure we can all appreciate on these hot summer days! If you are a fan of pineapple, then you have probably had a pineapple upside down cake at some point in your life.

INGREDIENTS

• 6 tablespoons butter softened and divided
• ⅓ cup brown sugar
• 1 tablespoon water
• half a fresh pineapple skin removed, and sliced into small pieces.
• or use an 8 ounce can of pineapple slices, drained and cut into quarters.
• 1 jar maraschino cherries
• 1-⅓ cup flour
• ⅔ cup sugar
• 2 teaspoons baking powder
• ⅔ cup milk
• 1 egg
• 1 teaspoon vanilla

INSTRUCTIONS

• Preheat oven to 350 and place 2 tablespoons of butter int the bottom of a round baking pan. Place the butter in the oven for a few minutes for it to melt as the oven preheats. Remove from oven, and add brown sugar and water and stir well. Spread evenly into the bottom of the pan.
• Arrange pineapple and cherries around the pan. Start from the outside in.
• Mix together flour, sugar and baking powder. Add milk, sugar, remaining butter, egg and vanilla. Beat with a mixer until batter is smooth. Gently spoon into the prepared pan trying not to disturb the fruit.
• Bake for 30-40 minutes or until golden brown. Cool in pan before flipping over onto a serving plate and serving.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Slow Cooker Sweet Hawaiian Teriyaki Meatballs

This Slow Cooker Sweet Hawaiian Teriyaki Meatballs Recipe is super easy to make! it is the perfect recipes because they are really good, and they are just slightly sweet and really tasty. It can easily be served as a lunch or dinnertime meal with a simple side of rice and veggies. You can even throw them on a Hawaiian roll to make a sandwich and serve it up with a nice side salad.

INGREDIENTS

• 1 bag 32 oz, frozen meatballs (keep frozen)
• ¾ cup ketchup
• ½ cup teriyaki sauce
• ½ cup pineapple preserves
• ¼ cup brown sugar
• 2 teaspoons minced garlic

INSTRUCTIONS

• Place frozen meatballs in a slow cooker.
• In a small bowl, mix ketchup, teriyaki sauce, pineapple preserves, brown sugar and garlic. Pour over meatballs and mix well to evenly coat.
• Heat on low for 6-8 hours or high for 4-6 stirring occasionally.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Crock Pot Huli Huli Chicken Recipe

This Crock Pot Huli Huli Chicken Recipe is incredibly easy to make and results in such a delicious, easy dinner that your family is sure to love! I absolutely love slow cooker meals, almost as much as I love Instant Pot meals!

INGREDIENTS

• ⅔ cups crushed pineapple undrained
• ½ cup packed light brown sugar
• ½ cup ketchup
• ¼ cup fresh lime juice
• ¼ cup soy sauce or gluten free tamari or liquid aminos
• 6 garlic cloves minced
• 2 tablespoons minced or grated ginger
• 4 pounds bone-in skin-on chicken pieces
• 1 ½ cup chopped mixed bell peppers

INSTRUCTIONS

• Combine crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan.
• Simmer until thickened and measures 1 ½ cups, about 10 minutes. Season with salt & pepper.
• Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
• Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
• About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
• Serve in a serving dish with juices.
• * To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Refreshing Fruit Pizza

This Refreshing Fruit Pizza has a light and delicate sugar cookie dough crust that is almost like a shortbread cookie. We love this fruit dessert pizza because it is so light and refreshing, but it is still sweet enough to be a dessert! We make this sugar cookie crust and then add some fresh fruit and the pineapple glaze is just oh so good!

INGREDIENTS

Easy Fruit Pizza Crust Ingredients:

• 1 cup flour
• ¼ cup powdered sugar
• ½ cup 1 stick, butter, cold and cut into cubes

Easy Fruit Pizza Filling Ingredients:

• 1 brick 8 oz, cream cheese, softened
• ⅓ cup white sugar
• 1 teaspoon vanilla
• 3 mandarin oranges skins removed and segments separated, OR use 1 small can, mandarin oranges, drained
• 3 kiwifruit skin removed and cut into slices
• 1 small can 8 oz, pineapple slices, juice drained and reserved and slices cut into 8 pieces each
• 1 small jar 12 oz, maraschino cherries, drained

Easy Fruit Pizza Glaze Ingredients:

• pineapple juice reserved from can
• water
• 1 tablespoon white sugar
• 1 teaspoon lemon juice
• ¼ cup cornstarch

INSTRUCTIONS

• Easy Fruit Pizza Crust Directions:
• Preheat oven to 350.
• Add flour and powdered sugar together in a mixing bowl.
• Add butter and used a pastry blender to cut in the butter. This takes a little time. And will give you an arm workout! Dough will seem like it's not coming together but you can easily press it into the pan.
• Bake for 10-12 minutes or until just browned. Remove from oven and cool completely.
• Easy Fruit Pizza Filling Directions:
• Beat cream cheese, sugar and vanilla together with a mixer. Spread over crust. Top with fresh fruit.
• Easy Fruit Pizza Glaze Directions:
• Add pineapple juice to a 1 cup measuring cup. Add water to fill to 1 cup of liquid. Add cornstarch, sugar and lemon juice and mix well. Heat over medium heat, stirring constantly until boiling on the edges. Continue to stir for 1 minute. Remove from heat and let cool slightly. Drizzle over top of fruit.
• Cut your Easy Fruit Pizza into slices and serve or refrigerate, covered before serving. Store any leftovers covered in the refrigerator.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Slow Cooker Sweet and Sour Chicken

This Slow Cooker Sweet and Sour Chicken is so good and tasty, and of course it is super easy to whip together, too. You can cut back on time with a bottle of sweet & sour sauce and frozen veggies. I love cooking during the week with my Instant Pot, it helps keep my house cool and it also frees up my valuable time during the afternoons and evenings.

INGREDIENTS

• 2 lbs chicken breast cubed
• 1 cup matchstick carrots shredded carrots
• 1 bottle 12 oz, sweet & sour sauce
• 1 can 20 oz, pineapple chunks, drained
• ½ bag 8 ounces, frozen stir fry peppers & onions
• 6 cups cooked white rice

INSTRUCTIONS

• Add chicken, carrots, sweet & sour sauce, pineapple and frozen vegetables to the slow cooker. Mix well.
• Set to low for 6-8 hours or high for 3-4 hours and serve over a bed of white rice.
• This Slow Cooker Sweet & Sour Chicken Recipe serves 4 people.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Fruit Kabobs

These Fruit Kabobs are the perfect kid friendly treat to serve up this summer!

INGREDIENTS

• 1 fresh pineapple
• Fresh whole strawberries washed and tops removed
• Fresh blackberries washed
• Bamboo skewers
• Star cookie cutters
• Container for the Kabobs
• White Sugar

INSTRUCTIONS

• Slice a whole pineapple into ½" rounds. Use a star cookie cutter to cut a star shape out of the pineapple.
• Thread a star shaped pineapple, followed by a blackberry, strawberry and another blackberry onto a barbecue skewer.
• Fill your container with white sugar. Place the skewers in the container and enjoy.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Hawaiian Chicken Kebabs

Summertime means rising temperatures, inflated electric bills and lots of beach time...and backyard BBQ time!! This Hawaiian Chicken Kebabs Recipe is just perfect for those hot summer days when you'd rather be outside basking in the sunshine than sweating over a hot stove. Serve it up with some cold potato salad and coleslaw, and corn on the cob!

INGREDIENTS

• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon olive oil
• ½ teaspoon fresh grated ginger
• ¼ teaspoon garlic powder
• 2 chicken breasts
• 2 red onions quartered
• 2 orange bell peppers cut into 12 pieces each
• 1 pineapple core removed and cut into ½" rounds and each round cut into 6 pieces.
• 12 wood skewers soaked in warm water for 30 minutes

INSTRUCTIONS

• Slice chicken into 1" pieces, or about 24 pieces.
• Combine sugar, soy sauce, olive oil, ginger and garlic powder in a large bowl and mix well. Add chicken and stir to coat. Refrigerate for at least 2 hours or overnight.
• Preheat outdoor grill.
• Thread food onto skewers in this order, onion, pepper, pineapple, chicken. Repeat.
• Place skewers onto a hot grill and grill for about 3-5 minutes or until chicken is no longer pink.

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Hawaiian No Bake Cheesecake

Cheesecake. The ultimate delicious dessert with the weird name, am I right? My favorite easy summer desserts are no bake cheesecakes, like this Hawaiian No Bake Cheesecake Recipe! I love to make this for summer parties, because it's quick and easy, and it tastes delicious. We used a can of tropical fruit mix, because every Miami household usually has some canned fruit in their hurricane supplies!

INGREDIENTS

Crust:

• 1 ½ c. vanilla wafer crumbs crumble in food processor or smash in tiny pieces in zip-loc baggie
• 2 T. butter melted

Cheesecake:

• 30.50 0z Dole Tropical Fruit 2 15.25 oz cans, drained, save juice
• ½ Cup sugar
• 2 Envelopes unflavored gelatin
• 1 8 oz. package cream cheese cubed
• Handful of maraschino cherries for top of cheesecake
• ¼ Cup Sweetened Coconut Shavings lightly toast
• 2 c. whipped topping such as Cool Whip

INSTRUCTIONS

For the Crust:

• In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring form pan lightly coated with nonstick cooking spray. Set aside.

For the Filling:

• In a small saucepan, stir in Dole Tropical Fruit and sugar. Warm over medium heat for 5-7 minutes until sugar is melted and forms a syrup.
• Pour ½ cup reserved juice in a small bowl and sprinkle in unflavored gelatin. Let stand for 1 minute until thick. Stir gelatin mixture into the warm fruit/syrup mixture.
• Reduce heat to low and add cream cheese. Stir often until cream cheese is melted and the mixture is well blended and creamy. Remove from heat and allow to cool completely.
• Fold in the whipped topping. Pour into spring form pan completely covering crust. Cover with saran wrap and refrigerate for at least 5 hours. (Pie should be hard enough to not leave a fingerprint when touching the top)

Get the recipe here!

Photo byJennifer Pridemore/TheRebelChick.com

Light Dole Whip Copycat

My Light Dole Whip Recipe is a copycat foodie favorite! I easily made it at home and saved myself some calories. It's perfect for your summer drinks and desserts! It's been awhile since I was at Disney World. Like, way too long. But, I have never forgotten the cool, refreshing taste of what's now one of my favorite frozen beverages!

INGREDIENTS

• 2 Cans Crushed Pineapple
• 2 tablespoon Lemon Juice
• ⅓ Cup SPLENDA® Sugar Blend or regular sugar
• 1½ Cups Heavy Whipping Cream

INSTRUCTIONS

• Drain pineapple from cans into blender, reserve 2 tablespoons juice.
• Add in SPLENDA® Sugar Blend and lemon juice.
• Blend the pineapple, lemon juice, SPLENDA® Sugar Blend and reserved pineapple juice until it is super smooth.
• Pour in container and freeze. (about 1-2 hours)
• Right before removing frozen pineapple mix, whip heavy cream into soft peaks.
• Stir the pineapple slushie mixture into the whipped cream and allow to freeze again.
• Serve when frozen on a hot day!

Get the recipe here!

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