1 tablespoon (1/2 ounce) black strap rum (optional)
Garnishes: fresh pineapple wedges, fresh mint Sprigs
Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.
In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale and top with scoops of sherbet.
Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.
In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
1 lb. boneless skinless chicken thighs, cut into 1″ pieces
Freshly ground black pepper
1 red bell pepper, chopped
3/4 c. canned pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin sauce
2 cloves garlic, minced
1/2 jalapeño, minced (seeded if desired)
2 tsp. cornstarch
1 c. pineapple chunks
1/4 c. cashews
Sliced green onions, for serving
Cooked white rice, for serving
Lime wedges, for serving
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
Garnish with green onions and serve with rice and lime.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.