pineapple recipes & posts

2 English muffins, split
8 oz container pineapple yogurt
¾ cup sliced fresh strawberries
¾ cup drained crushed pineapple
Lightly toast the English muffin halves in a toaster.
Spread each half with pineapple yogurt.
Top each half with strawberries and pineapple.
Serve while English muffins are still warm.
4 Servings

1 cup unsweetened pineapple juice
1 cup finely chopped pineapple (fresh or canned)
Popsicle molds
OR
3 ounce cups and craft sticks
Stir together juice and pineapple.
Pour mixture into popsicle molds or popsicle molds.
Insert sticks and freeze.
6 Servings.

1 banana
10 oz. package frozen sliced strawberries and juice, thawed
8 oz. can pineapple and syrup
1/4 c. milk
Popsicle molds
OR
3 ounce cups and craft sticks
Mash up banana and strawberries with a fork.
Add pineapple, syrup and milk; mix thoroughly.
Pour into popsicle molds or paper cups.
Insert sticks and freeze.
6-8 Servings

16 oz crushed pineapple, undrained
3 firm bananas, peeled & sliced
16 oz frozen sweetened strawberries
¼ cup chopped walnuts
Thaw strawberries; do not drain.
Put pineapple in blender, puree.
Add bananas and strawberries to blender, process until smooth.
Pour 1/3 cup of mixture into lined muffin cups; sprinkle with walnuts.
Freeze for at least 2 hours before serving.
16 Servings

21 oz can peach pie filling
29 oz can fruit cocktail in light syrup, drained
20 oz can pineapple chunks, drained
15 oz mandarin oranges, drained
2 firm bananas, sliced
Combine first four ingredients in large bowl, cover and refrigerate until chilled.
Stir in bananas before serving.
12 Servings

1 apple, cubed
1 banana, sliced
1/3 cup red seedless grapes
1/3 cup green seedless grapes
2/3 cup pineapple chunks
1 cup plain yogurt
1/4 cup shredded coconut 
*4 wooden skewers
Let children:
Slide pieces of fruit onto the skewers.
Roll each kabob in the yogurt
Then roll in the coconut.
4 Servings
*Watch out for the skewers with younger children!