494 pineapple juice recipes

Hawaiian turkey salad with brown rice, pineapple chunks, water chestnuts, macadamia nuts, apple, and a yogurt-pineapple juice dressing. A tropical main dish salad topped with toasted coconut.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Mexicali pasta salad: tricolor pasta tossed with tart tomatillos, sweet pineapple chunks, jalapeño, cilantro, and a lime-zest dressing made from the reserved pineapple juice. Sweet, tangy, fiery summer side.

Lime Jello salad mold with crushed pineapple, cottage cheese, lemon juice, and whipped cream folded in at just the right thickness. A creamy, tangy retro gelatin salad for potlucks and holidays.

Grilled chicken breasts topped with a fresh pineapple, red bell pepper, green onion and cilantro salsa. Bright, tropical, weeknight-friendly in 30 minutes.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.

Sunlight Sipper tropical cocktail with pineapple-passion fruit-banana juice, peach schnapps, light rum, and triple sec. A fruity 5-minute mixed drink served over cracked ice in a goblet.

Sissy's pina colada blends coconut cream, pineapple juice, and vodka with a splash of almond syrup, then whirs it with ice into a frosty, tropical frozen cocktail. A nutty twist on the classic blender drink.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.