Pineapple

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

Your takeout wishes it was as good as this quick-cooking pork chop dinner with saucy pineapple and sesame-coated broccoli.

These tacos are great any night of the week, not just Tuesday.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.

We love the citrusy sour flavor of hibiscus, not to mention its amazing color.

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

Sweet and Spicy Beef Kebabs are a delicious twist on traditional kebabs. Pair them with Bush’s® Beans to create the perfect meal that you’ll enjoy all summer long.

Sub spinach for kale if you like.

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs, my mom came up with this way of doing them in the oven. Another way she'd make her ribs was to cut the rack into small slabs of two or three ribs, marinate and season them, and then fry them up—just like you'd do a pork chop. Serve with potato salad or mac and cheese.

Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.