26 Delicious Pineapple Crushed Recipe Wonders

Dive into a tropical paradise with these 26 pineapple crushed recipe wonders! Whether you’re craving quick dinners, refreshing summer treats, or cozy comfort food, crushed pineapple adds a sweet, tangy twist that’s sure to delight. From savory mains to irresistible desserts, get ready to explore a world of flavor that’ll make your taste buds sing. Keep reading to discover your next favorite dish!

Tropical Pineapple Crushed Smoothie

Escape the ordinary with this vibrant Tropical Pineapple Crushed Smoothie that’ll make your taste buds do a happy dance—no passport required! It’s the ultimate blend of sunshine and sweetness, perfect for sipping poolside or pretending you’re on a tropical getaway while tackling laundry. Get ready to crush your smoothie goals with a drink that’s as fun to make as it is to slurp down.

Ingredients

For the Smoothie Base

• 2 cups frozen pineapple chunks
• 1 ripe banana, peeled and sliced
• 1 cup coconut water
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp fresh lime juice

For the Topping

• 1/4 cup toasted coconut flakes
• Fresh mint leaves for garnish

Instructions

1. Add 2 cups frozen pineapple chunks, 1 sliced banana, 1 cup coconut water, 1/2 cup Greek yogurt, 1 tbsp honey, and 1 tsp lime juice to a high-speed blender.
2. Blend on high speed for 45–60 seconds until completely smooth and no chunks remain.
3. Pause blending and scrape down the sides with a spatula if ingredients stick to the walls.
4. Pour the smoothie into a chilled glass, filling it three-quarters full.
5. Sprinkle 1/4 cup toasted coconut flakes evenly over the top of the smoothie.
6. Garnish with 3–4 fresh mint leaves pressed lightly into the surface.
7. Serve immediately with a reusable straw for maximum tropical vibes.

Velvety smooth with a frosty chill, this sipper delivers a punch of tropical pineapple balanced by creamy yogurt and a hint of zesty lime. Toasted coconut adds a satisfying crunch that’ll have you dreaming of palm trees—try serving it in a hollowed-out pineapple for that extra Instagram-worthy flair!

Pineapple Crushed Upside-Down Cake

Zany as it sounds, this pineapple crushed upside-down cake turns dessert physics on its head—literally. Imagine caramelized pineapple chunks clinging to a buttery, moist cake that’s so tender it practically sighs when you flip it. It’s the kind of sweet chaos that’ll have your guests wondering if you’ve secretly trained as a pastry wizard.

Ingredients

For the pineapple caramel layer:
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1 (20 oz) can crushed pineapple, drained
For the cake batter:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt 1/2 cup butter in a saucepan over medium heat until fully liquid, about 2 minutes.
3. Stir in brown sugar and cook for 3 minutes, until the mixture bubbles and smells caramel-like.
4. Pour the caramel into the prepared pan, spreading it evenly with a spatula.
5. Sprinkle drained crushed pineapple over the caramel layer in an even layer.
6. Whisk flour, baking powder, and salt in a medium bowl until no lumps remain.
7. Beat softened butter and granulated sugar in a separate bowl with a mixer on medium speed for 3 minutes, until pale and fluffy.
8. Add eggs one at a time, beating for 30 seconds after each until fully incorporated.
9. Mix in vanilla extract until just combined.
10. Alternate adding the flour mixture and milk to the butter mixture, mixing on low speed after each addition until the batter is smooth. Tip: Don’t overmix—stop as soon as you see no dry streaks to keep the cake tender.
11. Pour the batter over the pineapple layer in the pan, smoothing the top with a spatula.
12. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it loosely with foil halfway through baking.
13. Cool the cake in the pan on a wire rack for 15 minutes—no longer, or the caramel might stick.
14. Run a knife around the edges to loosen the cake from the pan.
15. Place a serving plate upside-down over the pan, then flip both together in one confident motion. Tip: Do this over the sink to catch any rogue caramel drips!
16. Gently lift the pan off the cake, revealing the glistening pineapple topping.

Unbelievably, each slice boasts a sticky-sweet pineapple mosaic and a cake so soft it melts on the tongue. Serve it warm with a scoop of vanilla ice cream for a cozy contrast, or let it steal the show at brunch with a drizzle of coconut cream. This isn’t just dessert—it’s a caramel-drenched rebellion against boring cakes.

Crispy Pineapple Crushed Chicken Stir-Fry

Dare we say this is the most exciting thing to happen to chicken since, well, ever? Get ready for Crispy Pineapple Crushed Chicken Stir-Fry, where juicy pineapple meets gloriously crunchy chicken in a sweet and savory dance party your taste buds won’t soon forget. This isn’t your average Tuesday night dinner—it’s a flavor explosion that’ll have you doing a happy dance right there in the kitchen.

Ingredients

For the Chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup cornstarch
– 2 large eggs, beaten
– 1/2 cup vegetable oil

For the Sauce:
– 1 cup pineapple juice
– 1/4 cup soy sauce
– 3 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 garlic cloves, minced
– 1 tsp grated ginger

For the Stir-Fry:
– 2 cups fresh pineapple chunks
– 1 red bell pepper, sliced
– 1/2 red onion, sliced
– 2 green onions, chopped

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until 1/2-inch thick.
2. Cut pounded chicken into 1-inch cubes.
3. Dredge chicken pieces in 1 cup cornstarch, shaking off excess.
4. Dip cornstarch-coated chicken into beaten eggs.
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry chicken in batches for 3-4 minutes per side until golden brown and crispy.
7. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
8. Whisk together 1 cup pineapple juice, 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp rice vinegar, and 1 tbsp cornstarch in a small bowl.
9. Heat 1 tbsp oil in a clean wok or large skillet over high heat.
10. Add 2 garlic cloves and 1 tsp ginger, stir-frying for 30 seconds until fragrant.
11. Add 1 red bell pepper and 1/2 red onion, stir-frying for 2 minutes until slightly softened.
12. Pour in the sauce mixture and bring to a boil.
13. Reduce heat to medium and simmer sauce for 2 minutes until thickened.
14. Add 2 cups pineapple chunks and cooked crispy chicken to the skillet.
15. Toss everything together until well coated and heated through, about 2 minutes.
16. Garnish with 2 chopped green onions.

Who knew crispy and saucy could be such best friends? The chicken stays miraculously crunchy despite its saucy bath, while the pineapple chunks add bursts of tropical sweetness that cut through the savory sauce. Try serving it over fluffy jasmine rice or stuffing it into warm tortillas for an unexpected fusion twist that’ll make your weeknight dinners feel like a vacation.

Pineapple Crushed Coconut Rice

Kick your taste buds on a tropical vacation with this pineapple crushed coconut rice that’s so good, you’ll forget you’re still in your kitchen and not on a beach. It’s the kind of dish that makes weeknight dinners feel like a fiesta, minus the sand in your shoes. Seriously, who needs a plane ticket when you’ve got this flavor-packed escape?

Ingredients

For the rice:
– 1 cup jasmine rice
– 1 cup coconut milk
– 1/2 cup water
– 1/4 tsp salt

For the pineapple mixture:
– 1 cup fresh pineapple chunks (about 1/2-inch pieces)
– 1 tbsp unsalted butter
– 1 tbsp brown sugar
– 1 tbsp lime juice

For finishing:
– 2 tbsp toasted coconut flakes
– 1 tbsp chopped fresh cilantro

Instructions

1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice, 1 cup coconut milk, 1/2 cup water, and 1/4 tsp salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan.
4. Simmer the rice for 15 minutes without lifting the lid.
5. Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
6. Fluff the rice gently with a fork to separate the grains.
7. Melt 1 tbsp unsalted butter in a skillet over medium heat.
8. Add 1 cup fresh pineapple chunks and cook for 3–4 minutes, stirring occasionally, until lightly caramelized.
9. Stir in 1 tbsp brown sugar and cook for 1 more minute until the sugar dissolves.
10. Remove the skillet from the heat and stir in 1 tbsp lime juice.
11. Gently fold the pineapple mixture into the cooked rice until well combined.
12. Sprinkle 2 tbsp toasted coconut flakes and 1 tbsp chopped fresh cilantro over the rice before serving.

Craving a texture party? The fluffy rice mingles with juicy, caramelized pineapple and a hint of crunch from the coconut flakes. Serve it alongside grilled shrimp or stuff it into lettuce cups for a low-carb twist—either way, it’s a tropical hug in every bite.

Refreshing Pineapple Crushed Popsicles

Ready to turn your kitchen into a tropical escape without the sunburn? These pineapple crushed popsicles are basically summer on a stick, delivering that sweet-tart punch that’ll make you forget about the sweltering heat outside. They’re so refreshing, you might just start wearing sunglasses indoors.

Ingredients

For the pineapple base:
– 4 cups fresh pineapple chunks (about 1 medium pineapple)
– 1/4 cup granulated sugar
– 1/4 cup water

For the crushed texture:
– 1 cup additional fresh pineapple chunks
– 2 tbsp fresh lime juice

Instructions

1. Combine 4 cups pineapple chunks, 1/4 cup sugar, and 1/4 cup water in a blender.
2. Blend on high speed for 45 seconds until completely smooth and frothy.
3. Pour the blended mixture through a fine-mesh strainer into a large bowl, pressing with a spatula to extract all liquid.
4. Discard the remaining pulp in the strainer (this ensures your popsicles won’t have that stringy texture).
5. Roughly chop the remaining 1 cup of pineapple chunks into pea-sized pieces using a sharp knife.
6. Stir the chopped pineapple and 2 tbsp lime juice into the strained pineapple liquid.
7. Carefully pour the mixture into popsicle molds, leaving 1/4 inch of space at the top for expansion.
8. Insert popsicle sticks and freeze for at least 6 hours, or until completely solid (overnight is even better for that perfect texture).
9. To unmold, run warm water over the outside of the molds for 15-20 seconds, then gently pull the popsicles out.

Unbelievably satisfying with that perfect balance of smooth frozen base and juicy pineapple chunks, these popsicles deliver tropical vibes in every bite. Try serving them poolside or crushing them over vanilla ice cream for an extra-indulgent treat that’ll have everyone asking for seconds.

Pineapple Crushed Salsa

Who knew pineapple could be this rebellious? This isn’t your average, polite salsa—it’s a tropical fiesta that decided to crash taco night and absolutely slay. With sweet pineapple chunks getting cozy with spicy jalapeños and zesty lime, it’s the kind of condiment that makes even the most boring grilled chicken feel like a vacation.

Ingredients

• For the salsa base: 2 cups fresh pineapple, finely chopped, 1/2 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped
• For the zing: 1 jalapeño, seeds removed and minced, 2 tbsp fresh lime juice, 1 tbsp olive oil
• For seasoning: 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Place the finely chopped pineapple in a medium mixing bowl.
2. Add the finely diced red onion to the bowl with the pineapple.
3. Mix in the chopped fresh cilantro until evenly distributed.
4. Stir in the minced jalapeño, making sure to wear gloves if you have sensitive skin to avoid irritation.
5. Pour the fresh lime juice over the mixture and toss to coat all ingredients.
6. Drizzle the olive oil into the bowl and combine thoroughly.
7. Sprinkle the salt and black pepper over the salsa and mix well.
8. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together—this step is key for maximum taste.
9. Give the salsa one final stir before serving to redistribute any settled juices.

Unleash this vibrant salsa on everything from fish tacos to grilled pork chops for an instant flavor upgrade. The texture is a juicy, chunky paradise with a kick of heat that lingers just long enough to make you reach for another scoop. Seriously, it’s so good you might just skip the main dish and eat it with a spoon.

Pineapple Crushed Glazed Ham

Eureka! Just when you thought ham couldn’t get any more fabulous, along comes this pineapple-crushed masterpiece that’ll have your taste buds doing the cha-cha slide. This isn’t your grandma’s holiday ham—this is the life-of-the-party centerpiece that turns ordinary dinners into unforgettable feasts, with a sweet-tangy glaze that’ll make you want to lick the baking pan (we won’t judge).

Ingredients

For the Ham Base

• 1 (8-10 lb) fully cooked spiral-cut ham
• 1 cup pineapple juice

For the Pineapple Crushed Glaze

• 2 cups crushed pineapple, drained
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Remove all packaging from the 8-10 lb spiral-cut ham and place it cut-side down in a roasting pan.
3. Pour 1 cup of pineapple juice evenly over the entire surface of the ham.
4. Tightly cover the ham and pan with aluminum foil, ensuring no steam can escape.
5. Bake the covered ham at 325°F for 1 hour and 30 minutes (about 15 minutes per pound).
6. While the ham bakes, combine 2 cups crushed pineapple, 1 cup brown sugar, 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, and 1 tsp ground cloves in a medium saucepan.
7. Bring the glaze mixture to a simmer over medium heat, stirring constantly with a whisk.
8. Cook the glaze for 5-7 minutes until it thickens enough to coat the back of a spoon. Pro tip: Don’t walk away during this step—sugar-based glazes can burn quickly if unattended!
9. Remove the ham from the oven and carefully peel back the aluminum foil (watch for hot steam).
10. Using a basting brush, apply half of the pineapple glaze evenly between all the spiral cuts and over the entire exterior surface.
11. Return the ham to the oven uncovered and bake at 325°F for another 30 minutes.
12. Remove the ham and apply the remaining glaze, making sure to get into all the nooks and crannies. Pro tip: Use a spoon to drizzle glaze deep into the spiral cuts for maximum flavor penetration!
13. Increase oven temperature to 400°F and bake the ham uncovered for 15-20 minutes until the glaze is bubbly and caramelized.
14. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing. Pro tip: This resting period allows the juices to redistribute, resulting in more tender slices!

Zesty doesn’t begin to describe the magical transformation that occurs when that sweet-tangy glaze caramelizes into a sticky, crackly crust against the salty-savory ham beneath. The crushed pineapple creates delightful textural surprises in every bite, while the spiral cuts ensure each slice gets maximum glaze coverage. Try serving thick slices between buttery biscuits for next-level ham sliders, or chop the leftovers for killer pineapple-ham fried rice that’ll make takeout obsolete.

Sweet and Sour Pineapple Crushed Meatballs

Sick of the same old meatball monotony? These sweet and sour pineapple crushed meatballs are here to shake up your dinner routine with a tropical twist that’ll make your taste buds do a happy dance—think juicy, tangy, and just the right amount of messy fun.

Ingredients

For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper

For the Sauce:
– 1 cup pineapple juice
– 1/4 cup ketchup
– 2 tbsp rice vinegar
– 2 tbsp brown sugar
– 1 tbsp cornstarch
– 1 cup canned pineapple chunks, drained
– 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, soy sauce, garlic powder, and black pepper.
3. Mix everything with your hands until just combined—don’t overwork it, or your meatballs will be tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Bake the meatballs for 15 minutes, or until they’re firm and lightly browned.
6. While the meatballs bake, heat the vegetable oil in a large skillet over medium heat.
7. Whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, and cornstarch in a small bowl until smooth.
8. Pour the sauce mixture into the skillet and bring it to a simmer, stirring constantly.
9. Cook the sauce for 3–5 minutes, until it thickens and becomes glossy.
10. Add the baked meatballs and pineapple chunks to the skillet, gently stirring to coat.
11. Crush the pineapple chunks slightly with the back of a spoon to release their juices—this boosts the fruity flavor.
12. Simmer everything together for another 5 minutes, until the meatballs are heated through and glazed.
13. Serve immediately over steamed rice or noodles for a saucy, satisfying meal.

These meatballs are tender with a sticky-sweet glaze that clings to every bite, while the crushed pineapple adds bursts of tangy freshness. Try piling them into slider buns for a playful twist, or serve them as a party appetizer—either way, they disappear fast!

Pineapple Crushed Cheesecake Delight

Eureka! We’ve cracked the code to cheesecake nirvana with this pineapple-crushed masterpiece that’ll have your taste buds doing the cha-cha. Forget fussy water baths and temperamental springforms—this delight comes together with joyful abandon and delivers maximum flavor with minimal fuss. Get ready to impress your friends (and yourself) with this tropical twist on a classic favorite.

Ingredients

For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup melted unsalted butter
– 1/4 cup granulated sugar

For the filling:
– 16 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 1 cup heavy cream
– 1 tsp vanilla extract
– 20 oz can crushed pineapple, thoroughly drained

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
4. Bake the crust for 8 minutes until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for 20 minutes.
6. Beat softened cream cheese and 1 cup sugar in a large bowl with an electric mixer on medium speed for 2 minutes until smooth.
7. Add heavy cream and vanilla extract to the cream cheese mixture.
8. Beat on high speed for 3 minutes until the mixture becomes light and fluffy.
9. Fold in the thoroughly drained crushed pineapple using a spatula until just combined.
10. Pour the filling over the cooled crust and smooth the top with an offset spatula.
11. Refrigerate the cheesecake for at least 6 hours or overnight until completely set.
12. Run a thin knife around the edge of the springform pan before releasing the sides.

Heavenly doesn’t even begin to describe the magical texture—creamy cheesecake meets juicy pineapple pockets in every blissful bite. The tropical vibes make it perfect for summer parties, but honestly, we’d eat this year-round with zero shame. Try serving it with toasted coconut flakes or a drizzle of caramel sauce for next-level deliciousness.

Pineapple Crushed Tacos with Avocado Cream

Gather ’round, taco enthusiasts, because we’re about to turn taco Tuesday on its head with a tropical twist that’ll make your taste buds do the cha-cha! These pineapple-crushed wonders are the perfect marriage of sweet, savory, and downright delicious that’ll have you questioning every boring ground beef taco you’ve ever eaten.

Ingredients

For the pineapple filling:
– 1 lb boneless, skinless chicken thighs
– 2 cups fresh pineapple chunks
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp salt

For the avocado cream:
– 2 ripe avocados
– 1/4 cup plain Greek yogurt
– 2 tbsp lime juice
– 1/4 tsp garlic powder

For assembly:
– 8 small corn tortillas
– 1/4 cup chopped cilantro
– 1/4 cup diced red onion

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tablespoon olive oil.
2. Pat chicken thighs completely dry with paper towels to ensure proper browning.
3. Season chicken evenly with 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
4. Cook chicken in the hot skillet for 6-7 minutes per side until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest on a cutting board for 5 minutes to retain juices.
6. While chicken rests, add 2 cups pineapple chunks to the same skillet over medium heat.
7. Cook pineapple for 4-5 minutes, pressing down with spatula to crush slightly until caramelized.
8. Shred the rested chicken using two forks, pulling against the grain for tender pieces.
9. Combine shredded chicken with crushed pineapple in the skillet, mixing thoroughly.
10. In a separate bowl, scoop flesh from 2 ripe avocados and mash with a fork.
11. Stir in 1/4 cup Greek yogurt, 2 tablespoons lime juice, and 1/4 teaspoon garlic powder until smooth.
12. Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable and slightly charred.
13. Spread 2 tablespoons avocado cream evenly across each warm tortilla.
14. Top each tortilla with 1/4 cup pineapple-chicken mixture.
15. Garnish tacos with 1/4 cup chopped cilantro and 1/4 cup diced red onion.
16. Serve immediately while tortillas are still warm and crispy.

Absolutely magical how the warm, caramelized pineapple melds with the savory chicken, while that cool avocado cream provides the perfect creamy counterpoint. Try serving these beauties with an ice-cold margarita for the ultimate tropical taco experience that’ll transport you straight to paradise with every bite!

Pineapple Crushed Muffins

Zesty doesn’t even begin to describe these pineapple crushed muffins – they’re like a tropical vacation for your taste buds that somehow fits perfectly in your muffin tin. Get ready to transform basic breakfast into a sunny-side-up situation that’ll have everyone begging for the recipe. These little golden domes of happiness are about to become your new baking obsession.

Ingredients

For the muffin batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup crushed pineapple, undrained
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract

For the crumb topping:
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/4 cup cold butter, cubed
– 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate bowl, mix 1 cup crushed pineapple (with juice), 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined – don’t overmix or your muffins will be tough.
5. For the crumb topping, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon in a small bowl.
6. Cut in 1/4 cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Divide the muffin batter evenly among the 12 prepared cups, filling each about 2/3 full.
8. Sprinkle the crumb topping generously over each muffin batter portion.
9. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Fresh from the oven, these muffins boast a tender, moist crumb that practically melts in your mouth while the crunchy topping provides the perfect textural contrast. The pineapple adds natural sweetness and tropical flair that pairs beautifully with your morning coffee or makes for an irresistible afternoon snack. For an extra indulgent treat, try splitting one warm and topping it with a scoop of coconut ice cream – it’s like dessert for breakfast, and we fully support that lifestyle.

Grilled Pineapple Crushed BBQ Skewers

Sizzling summer just got a major upgrade with these tropical BBQ skewers that’ll make your taste buds do the hula! We’re talking sweet, smoky, and seriously addictive grilled pineapple that practically begs to be devoured straight off the stick. Get ready to crush your next cookout with this ridiculously easy recipe that turns basic barbecue into pure tropical magic.

Ingredients

For the skewers:
– 1 fresh pineapple, peeled and cut into 1-inch chunks
– 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
– 1 red bell pepper, cut into 1-inch squares
– 1 red onion, cut into 1-inch wedges
– 8 metal or soaked wooden skewers

For the BBQ sauce:
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper

Instructions

1. Soak 8 wooden skewers in water for 30 minutes if using wood to prevent burning.
2. Preheat your grill to medium-high heat (400°F).
3. Thread pineapple chunks, chicken pieces, bell pepper squares, and onion wedges alternately onto skewers.
4. Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper in a small saucepan.
5. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
6. Cook the sauce for 5 minutes until slightly thickened.
7. Brush half of the BBQ sauce onto the assembled skewers.
8. Place skewers on the preheated grill.
9. Grill for 6 minutes with the lid closed.
10. Flip the skewers using tongs.
11. Brush with remaining BBQ sauce.
12. Grill for another 6 minutes until chicken reaches 165°F internally and pineapple has grill marks.
13. Remove skewers from grill and let rest for 3 minutes.

That glorious caramelized pineapple gets wonderfully tender while the chicken stays juicy beneath that sticky-sweet crust. Serve these beauties over coconut rice for maximum tropical vibes, or chop everything off the skewers and pile it high on Hawaiian rolls for the ultimate sliders that’ll disappear faster than sunscreen at the beach!

Conclusion

Outstanding pineapple possibilities await in this collection! From sweet desserts to savory mains, these crushed pineapple recipes offer endless inspiration for your kitchen. We hope you’ll whip up a few favorites, share which ones you love most in the comments below, and pin this article to your Pinterest boards to spread the tropical deliciousness. Happy cooking!