Grilled Pineapple (Air Fryer)

Here is a super easy recipe to get some grilled pineapple straight from your air fryer! And if you are lazy, like I was, you can just use one pre-bought container from the store!

 Grilled Pineapple (Air Fryer)

Ingredients:

• 1 pineapple
• 1/4 cup brown sugar
• 2 Tbl melted butter
• 1 tsp cinnamon

Directions:

1. Core and slice your pineapple. 
2. Mix together your brown sugar, butter and cinnamon. 
3. Then toss your pineapple in the cinnamon mixture. 
4. Spread out in an even layer in your air fryer/liner. 
5. Cook at 380 degrees for 12-15 minutes, flipping your pineapple halfway through cooking. Try serving with ice cream!

Marsha's Notes:

You can use one container (about 1 pineapple's worth) of precut fruit from the store instead of cutting up a fresh pineapple, if you want. About this size:

Crock Pot Pineapple Chicken

The chicken in this recipe turned out so tender and flavorful, I could just eat it by itself, but it is also tasty over rice with steamed veggies, fresh pineapple, and a sprinkling of sesame seeds. Flavor with extra teriyaki sauce if you need it for the veggies and rice. Enjoy!

See the original recipe here: https://www.sixsistersstuff.com/recipe/crock-pot-pineapple-chicken/#wprm-recipe-container-96752

Crock Pot Pineapple Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup soy sauce
• ½ cup teriyaki sauce
• 20 ounces pineapple chunks (drain half of the juice out) OR 1 small can pineapple juice
• 1 teaspoon red pepper flakes

Directions:

1. Spray the crock pot with nonstick cooking spray and add chicken breasts.
2. In a bowl combine the soy sauce, teriyaki sauce, and pineapple chunks (with half of the juice) and pour over the chicken.
3. Sprinkle with red pepper flakes on top as desired.
4. Cook on high for 4-5 hours.
5. Shred chicken with two forks in the crock pot.
6. Serve over rice.

Marsha's Notes:

We decided that none of us were that thrilled with the pineapples chunks that had been cooked in the crock pot (Lucas said they just tasted like chicken...) and preferred to add non-cooked pineapple chunks to our plates instead, so we opt to use pineapple juice to cook the chicken in (one small can) or else just leave the pineapple chunks in the crockpot when serving the meat. It feels like a waste to not eat the chunks, so my preference is to use a can of juice when possible.

Grilled Pineapple

Warm, juicy grilled pineapple has become a favorite at our house ever since getting hooked on it at Tucanos. Since we can't go to Tucanos every time we get a craving, we needed to find a good recipe for making it at home. We personally love this one. It's simple and delicious!

Grilled Pineapple

Ingredients:

• 1 pineapple, cut into spears or rings
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 tsp. cinnamon

Directions:

1. Clean and cut your pineapple. 
2. In a container that will hold your pineapple pieces, mixed melted butter, brown sugar and cinnamon together. 
3. Once mixed, add your pineapple to the mixture, tossing to coat. 
4. Heat up your grill or grill pan, then place the pineapple on the grill and cook until tender and grill marks are golden, turning occasionally to cook evenly. 
5. Brush the pineapple with excess butter mixture while cooking, if desired.

Upside Down Cake

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Upside Down Cake

Ingredients:

• 1 can (20 oz.) pineapple slices in juice
• ¼ cup butter, melted
• 2/3 cup packed brown sugar
• 10 maraschino cherries
• 1 pkg (18.25 oz) yellow or pineapple flavored cake mix

Directions:

1. Drain pineapple slices, reserve ¾ cup juice.  
2. Stir together melted butter and brown sugar in a 12 inch skillet with heat-proof handle.  
3. Arrange pineapple slices in sugar mixture.  
4. Place cherry in center of each pineapple slice.  
5. Prepare cake mix according to package directions, replacing some water with reserved ¾ cup juice that is needed to prepare the batter.  Pour batter evenly over pineapple.  
6. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center comes out clean.  Cool 5 minutes.  Loosen edges and invert onto serving platter.