Pineapple

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

These chewy, richly flavored fruit snacks are prepped in a matter of minutes, but they’ll take time in the oven, so plan ahead.

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.