hawaiian cheesecake bars

Hawaiian Cheesecake Bars grin emoticon

Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter

Directions: 
1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
4 - Cool and cut into desired size bars .
This is a recipe that I use all the time from ..
www.threecookingsisters.com

2 minute hawaiian pie

Ingredients:

1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided

Directions:

1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined. 
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve

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from real simple.com
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grilled chicken and pineapple quesadillas

from thepioneerwoman.com

Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6

Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

chicken pineapple stirfry

tweaked from a Mr. Food Cookbook
2 servings
INGREDIENTS
1 large onion cut into wedges
1 large red bell pepper cut into 1 inch chunks
2/3 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon garlic salt
1/4 teaspoon ground ginger
1 8 ounce can pineapple chunks, drained (or fresh pineapple)
2 servings steamed rice

Coat large skillet with non stick cooking spray and heat over high heat. Add the onion and red pepper. Cook for 3-4 minutes or until browned stirring occasionally. Season the chicken with the garlic salt and ginger. Add to the skillet and cook for 3-4 minutes or until the chicken is browned, stirring occasionally. Add the pinaeapple chunks and mix well. Cook for 2-3 minutes or until heated through and the chicken is no longer pink inside. Serve immediately.

Island bird

coming soon