Mix all ingredients, adding ginger ale last; stir well. Freeze to slush stage. Keeps well; may be used as appetizer or in place of beverage. Makes 15 servings of Pineapple Slush.

Tags: Pineapple, Slush

Use as a spread for bagels, pastries and quick breads.

Tags: Coconut, Pineapple, Cream, Cheese

Preheat oven to 400 degrees. Place muffin halves on greased baking pan. Slowly fry sausage, breaking into small bits, until thoroughly cooked and browned. Pour off excess fat. Add garlic salt, pepper, oregano, and pineapple to cooked sausage. Spread tomato paste on muffin halves. Add a layer of sausage mixture to top of tomato paste. Sprinkle Cheddar and Parmesan cheeses on top of sausage mixture. Bake at 400 degrees for 15 minutes or until cheese is melted and bubbly. Cut in muffin halves in quarters; serve hot.

Makes 32 servings

Tags: Pineapple, Sausage, Tidbits

Combine soy sauce, salad oil, mashed garlic, chili pepper, sugar, anise, cinnamon and cloves in a bowl. Add the cut up pork to the soy sauce mixture and stir gently to coat each piece of pork with the marinade. Refrigerate marinaded pork 1-2 hours, stirring occasionally. Preheat oven broiler. Place a marinaded piece of pork on a skewer followed by a piece of pineapple and then a chunk of red pepper. Continue adding items to skewer. Repeat until all skewers are filled. Broil about 5 inches from the broiler coil for 7-10 minutes, turning once. Serve hot.

Tags: Chinese, Barbecued, Pork

Preheat oven to 450 degrees. With a sharp knife, cut water chestnuts in halves or thirds to get 20 pieces. Wrap a pineapple chunk and a piece of water chestnut together in a bacon slice; secure with a toothpick. Dip bacon wrapped pineapple and chestnut in soy sauce; place on a rack in a large foil lined baking pan. Repeat until 20 appetizers are made. Bake pineapple wraps in a preheated 450 degree oven for 10 minutes or until bacon is crisp.

Makes 20 hors d’oeuvre-size appetizers.

Tags: Water, Chestnut, and, Pineapple, Rumaki, Recipe

Combine the lamb, and onion soup mix. Form lightly into 3/4″ meatballs. Brown the meatballs in a non-stick skillet. Drain off fat. Combine the remaining ingredients except pineapple chunks. Cook them in a separate pan until juice is clear and slightly thickened. Pour the pineapple mixture over the meatballs. Simmer covered for 30 minutes; add pineapple chunks and heat through. Makes 75 cocktail sized meatballs.

Tags: Sweet, and, Sour, Lamb, Balls, Recipe

Use half of a grapefruit, cut side down on a plate as a “pin-cushion” to arrange the kabobs. Place fruit on skewers or toothpicks and stick into the grapefruit. Makes a nice centerpiece for breakfast and brunch.

Tags: Pineapple, Fruit, Kabobs, Recipe

Combine butter, Dijon mustard, parsley, lemon juice, and white pepper. Thread pineapple chunks on skewers alternately with bologna cubes. Brush with butter mixture. Cook over medium coals, turning frequently, until heated through – about 8 to 10 minutes. Brush often during cooking with the butter mixture. Makes 4 servings.

Tags: Mustard, Brushed, Bologna, Kabobs

Combine softened cream cheese, mayonnaise, and 1/4 cup reserved pineapple syrup and beat with an electric mixer until smooth. Stir in mint and pineapple. Chill to blend flavors. Serve as a dip with sesame crackers, carrot sticks, and celery stalks. Makes abut 3 cups.

Tags: Pineapple, Mint, Dip, Recipe

Combine marshmallow creme, mayonnaise, orange peel, orange juice and blend until smooth. Arrange fruits on toothpicks and serve with the marshmallow dip.

Tags: Fruit, Marshmallow, Dip, Recipe