But there’s a lot more you can do with pineapple… this we know, because in decades past — particularly the fifties and sixties — they pretty much tried it all.
From meat glazes to unique salads and totally vintage-style jello molds, pineapple can be used in a surprisingly large number of ways.
Below, check out some retro ways to serve pineapple that are definitely off-the-wall, along with others that look downright delish. Take a look!
It’s all done with… pineapple. (1947)
Dishes like these aren’t “done with mirrors” — though there’s something pretty magic about their sun-mellowed flavor, their feast-for-the-eye look.
That’s Dole’s own secret and yours to share when you serve quick-and-easy pineapple successes from the kitchen of Patricia Collier, Dole Home Economist. For a morning send-off — or an any-time thirst satisfier — Dole sends pineapple juice, too… tropic refreshment, Hawaii to you.
Upside-down meatloaf. Same principle as your upside-down cake! Line the bottom of pan with pineapple slices, and cover with whatever meatloaf mixture you prefer. Bake, then turn upside down,
Heavenly hash. Fit for the gods, or a festive gathering! Fold one part whipped cream and one part crushed pineapple into two parts boiled rice, Garnish with candied cherries and more crushed pineapple. Simple? Sure!
Chunks-in-a-ring. Here’s a dish that looks like a masterpiece, yet takes only a minute to make. Heap cottage cheese on lettuce, then fill the center with flavorsome Dole pineapple chunks.
ALSO SEE: Hummingbird cake recipe: Banana-pineapple cake with cream cheese frosting
Surprises from pineapple land (1947)
What this country needs are more pleasant surprises at the dining table… salad surprises… dessert surprises!
As an enthusiastic contributor of such surprises, Patricia Collier, Dole Home Economist, presents three new pineapple recipes for you to try, And for surprisingly pleasant refreshment during the day, she suggests you drink cool glasses of Dole pineapple juice.
Chicken salad platter
Cat Dole pineapple slices in halves and arrange around edge of a large plate in scallop design, as shown. Combine coarsely-cut leftover roast chicken or turkey, chopped hard-cooked egg, sliced celery, and strips of sweet pickle in desired proportions.
Dice 1 or more pineapple slices and add; mix with French dressing, season well, and heap in center of pineapple bordered plate. Serve mayonnaise or Thousand Island dressing separately.
Baked pineapple-date pudding
Combine 1 cup drained Dole pineapple chunks, 1 cup chopped dates, 1 cup cup coarsely chopped walnuts. Sift 1/2 cup flour with 1 teaspoon baking powder and 1/2 teaspoon salt — add to fruit, mix well, and set aside.
Beat 3 egg whites still; set aside. With same beater beat 3 egg yolks with 1 teaspoon vanilla; gradually beat in 3/4 cup sugar. Stir in fruit and flour mixture, then fold in beaten whites.
Bake in a greased shallow 8- by 12-inch pan in moderately slow oven (325 F) about 35 minutes. Break in pieces, serve warm or cold with whipped cream. Serves 8 to 10.
ALSO SEE THIS: Make a pineapple treasure chest salad with mayonnaise from 1960 for a very… unique… centerpiece
Pineapple-beet relish salad
Pineapple Layer: Add 1 tablespoon plain gelatin to 1/4 cup cold water: set aside. Heat 2-1/2 cups of Dole crushed pineapple just to boiling; remove from heat, stir in gelatin and 1 tablespoon lemon juice. Pour half this mixture into 9- by 4- by 4-inch loaf pan, chill until firm.
Beet Layer: Add 1 tablespoon plain gelatin to 1/4 cup cold water. Heat 1-1/4 cups beet liquid-and-water to boiling, remove from heat, stir in gelatin. Add 1 teaspoon salt, 3 tablespoons sugar, 3 tablespoons vinegar or lemon juice, and remaining pineapple-gelatin mixture.
Cool it until it begins to thicken, then told in 2 cups chopped cooked beets 1 cup dived celery, 2 teaspoons minced onion, 2 teaspoons horseradish. Pour over pineapple layer in pan and chill. Serve sliced, with mayonnaise. Serves 8 or more.
2 retro recipes with Libby’s pineapple (1952)
New mealtime delights with Libby’s freshest-tasting pineapple ever — from our own plantations in Hawaii.
Red and Gold Salad. Libby’s crushed pineapple and cranberry sauce are unusually delicious together.
Mold cranberry sauce in rings, fill centers with Libby’s Crushed Pineapple, chilled and drained. (Libby’s Crushed is the extra-flavorful pineapple from next to the shell.)
Serve with your favorite salad dressing. Good with turkey. Bright and festive for any meal! Also try Libby’s pineapple Tidbits and Chunks for tempting fruit salads.
Sunny Circle Tarts taste so delicious everybody will beg for this recipe:
Drain a can of Libby’s Sliced Pineapple. Add enough water to syrup to make 1-1/2 cups. Heat and dissolve in it 1 package lime-flavored gelatin. Chill until slightly thickened. Fold in 3/4 cup cream whipped stiff.
Pour into baked tart shells; chill. Top with drained slices of Libby’s Pineapple. For flower garnish, cut maraschino cherries in sixths lengthwise, but not quite through — fan apart.
2 delicious Dole pineapple recipes (1950s)
Happy Hawaiian harvest to you — from Dole!
This frosty Minted Pineapple Cup, for instance appetizer or dessert, it’s as cool and refreshing as a Waikiki breeze! Easy — mix drained Dole pineapple chunks with chopped fresh mint Refrigerate, then garnish with a sprig of mint.
Individual “Topsy-Turvy” for dessert is easy, too, with juicy, crisp-cut Dole Crushed! Spread the drained, luscious bits and a cherry over a butter and brown sugar mixture in oven-proof custard cups, Fill cups 2/3 full of cake mix, your own or prepared. M-m-m-m!
ALSO TRY: King Kamehameha pie recipe: A retro combo of pineapple & apple (1970)
Make your best ham ever with nature’s most refreshing flavor: pineapple (1955)
Ham or any meat without canned pineapple is all very well — with pineapple it’s special!
New taste delight… and glamor too… come to the simplest dish when you add this golden fruit. So as you plan main-course dishes…salads, desserts or baking… take down a can from your “pineapple shelf.” Appetizing variations in recipes and menus are with 5 forms to choose from.
Count on canned pineapple — with flavor born under the tropic sun — to lift meals out of the ordinary!
ALSO TRY: 7 delicious old-fashioned pineapple pie recipes: Real classic ways to make this tropical dessert
Baked ham crowned with pineapple slices
In uncovered pan, bake ham in slow oven, fat side up according to directions for type of ham used.
Take from oven 1/2 hour before done, remove rind, spread thinly with prepared mustard and sprinkle with brown sugar. Then spread drained pineapple slices on ham and continue baking until browned and glacéed.
Libby’s 15-minute pineapple angel food cake recipe (1956)
They’ll talk about this cake long after the party is over!
Buy a 9-inch angel food cake and cut into 16 slices. Frost with sweetened whipped cream (use 1 cup whipping cream). Drain 7 ounces of Libby’s pineapple. For perfect fruit, be sure it’s Libby’s Pineapple — big, juicy slices quick-packed in Hawaii… and the freshest tasting ever!
Insert pineapple slices between cake slices, removing completely 3 of the cake slices to make room. Serve the 3 pineapple slices left with the 3 slices of cake removed.
Perfect for “dessert and coffee” parties — better save this page!
ALSO TRY: Pineapple rum torte recipe from 1987
Come to the Dole Hawaiian Harvest at your grocer’s (1955)
Serve Dole each day a different way… 6 styles… all delicious Hawaiian pineapple.
ALSO TRY: Dole’s crushed pineapple upside-down bundt cake recipe (1970)
Easy Dole pineapple slice in Jell-O recipe (1950s)
Fresh-fruit taste is the difference in Dole of Hawaii.
Don’t even take the slices out of the can… just pour off liquid and replace with lime gelatin (made with half the water in package directions).
Chill until set. Run a little hot water on can sides and bottom to loosen. Then cut bottom from can and use to push mold out. Cut between pineapple slices and serve as salad or dessert.
Another easy-as-pineapple idea from the Islands where the world’s best pineapple grows. From Dole of Hawaii.
ALSO SEE: How to have a retro Hawaiian luau party
A bizarre banana pineapple salad from the 1950s
It’s a wagon wheel-type treat with a whole banana threaded between two pineapple rings! (Why? We don’t know!)
Del Monte Pineapple Sun Fest (1961)
Stock up on all these sunny specials now!
Brighten those winter-weary days ahead! The field-fresh flavor of Del Monte pineapple brings the taste of the tropics right to your table — brightens any food, from meat to muffins. Buy it, try it — packed five wonderful ways — all waiting for you at grocers now.
- Try Del Monte Sliced Pineapple for a happy touch with ham
- Try Del Monte Crushed Pineapple to plus a packaged pudding
- Try Del Monte Pineapple chunks or Tidbits in a sunny salad
- Try Del Monte Pineapple Juice for a fancy float
Sprite with rum and pineapple (1965)
Sprite is tart. Naturally tart for adult tastes. Alive! Yet subtle. And not so sweet.
Sprite goes Latin in “The Ca-rum-ba!” A brave new drink at home in the tropics or the suburbs. Just splash a little Sprite over a Caribbean rum, add a little fruit, and serve in a pineapple. Aye, aye, aye. North America, take it away!
Hula Hula beans recipe – Baked beans with pineapple (1970)
B&M Baked Beans, dressed with Hawaiian flavor. A can’t-go-wrong recipe you can make in minutes.
The nip of pineapple, cinnamon and mustard blends beautifully with the rich, baked-in flavor of B&M Brick Oven Baked Beans. It’s delicious — quick and thrifty too.
- 1 28-oz. can B&M Brick Oven Baked Beans
- 2 tbsp. molasses
- 2 tsp. prepared mustard
- 1/4 cup packed brown sugar
- 1/8 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1 8-1/4-oz. can pineapple slices, drained
- 1 tbsp. butter
Combine baked beans, molasses, mustard, brown sugar, cinnamon and cloves in a 1V2-quart casserole. Top casserole with Pine-apple slices, dot with butter. Bake at 350 degrees F. for 30 mins. Makes 5-6 servings.
ALSO SEE: Ann Page zesty baked beans & barbecue beans recipes (1955)
Winter sunshine mold: Retro “salad” recipe (1976)
Here’s a salad ring of winter sunshine made with Dole sliced pineapple and Miracle Whip salad dressing. This festive ring mold is a refreshing and colorful addition to any holiday-season dinner.
Winter sunshine mold
- 1-pound, 4-ounces Dole sliced pineapple in juice
- 6-ounces lime flavored gelatin
- 1 cup boiling water
- J cup Miracle Whip salad dressing
- 1 cup whipping cream, whipped
- Maraschino cherries
- 16-ounces whole cranberry sauce
Drain pineapple, reserving juice, dissolve gelatin in boiling water. Add reserved juice and enough cold water to measure I cup. Gradually add gelatin to salad dressing, mixing until blended. Chill until partially set.
Arrange principle slices around edge of lightly oiled 8-cup ring mold. Chop extra slices. Fold pineapple and whipped cream into gelatin mixture. Arrange maraschino cherries in center of pineapple slices. Pour gelatin mixture into mold. Chill until firm.
Unmold; surround with lettuce. Spoon cranberry sauce into low dish and place in center of mold. 8 to 10 servings.
ALSO TRY: Fruits Royal Hawaiian: A carved pineapple basket with fruit salad inside (1965)
Pineapple cream cheese and ham sandwich (1978)
Dole pineapple in it’s own juice. No extra heavy syrup, no sugar added — just juice.
(And what other canned fruit can make a creamed cheese and ham sandwich a natural?)
ALSO SEE: Hawaii travel in the ’70s: Look back at Honolulu & Waikiki
Easy pineapple-lime ring (1991)
Put some spring in your ring. Life’s a little sweeter with Kraft marshmallows.
Pineapple-Lime Jell-O ring
6 servings. Prep time: 10 minutes plus chilling.
- One 3-ounce package lime flavor gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 tablespoon lemon juice
- 8-ounces Philadelphia cream cheese, softened
- 1-1/2 cups Kraft miniature marshmallows
- 16-ounces crushed pineapple, drained
- 1/2 cup chopped nuts
Dissolve gelatin in boiling water; add cold water and juice. Gradually add gelatin to cream cheese, mixing until blended.
Chill until thickened but not set; fold in marshmallows, pineapple and nuts. Pour into 6-cup ring mold; chill until firm. Unmold onto serving plate.
Garnish with flaked coconut and Kraft “Funmallows” miniature marshmallows, if desired.
ALSO TRY: Frozen Caribbean pie: Bananas, pineapple, rum, cream, lime and mayo (1972)
How to cut a pineapple for a party (1993)
Hawaii introduces 3 shortcuts to better entertaining.
Cut 1: The Outrigger
- Quarter the pineapple, leaving the crown on.
- With a curved knife, cut the fruit from the shell.
- Remove the fruit and cut crosswise into sections. Places the sections back into the shell, staggered.
Cut 2: The Spear
- Cut the top and bottom off the pineapple, then cut the shell away a strip at a time.
- Remove the “eyes” by cutting away diagonal strips.
- Cut cylinder of fruit into spears. To make smaller wedges, cut spears crosswise.
Cut 3: The Boat
- Cut the pineapple and crown in half.
- Using a curved, serrated knife, cut the fruit from the shell.
- Remove the core and cut the fruit into chunks. Place the fruit back into the shell alone or mixed with other fruits.
Add fresh Hawaiian pineapple to your next menu plan and both you and your guests will get a sweet surprise. With just a few quick cuts, you can transform a whole pineapple into a host of juicy party favorites. Your guests will enjoy an unexpected taste of paradise and a touch of island hospitality in every bite.
Barbeque recipes with Dole’s canned pineapple (1996)
Is this a barbeque or a three-ring circus? If you really want to light a fire under your barbecue, try using Dole canned pineapple. It’s so tasty, versatile, and fun, you’ll be more than a master chef. You’ll be a ringmaster.
Grilled chicken and pineapple
Combine 20-ounces Dole pineapple slices, undrained, with 2 tablespoons lemon juice, 1 tablespoon vegetable oil, 2 teaspoon oregano leaves, and 1 teaspoon garlic powder in shallow non-metallic dish.
Add 5 boneless chicken breast halves; turn to coat. Cover; marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple 10 minutes on each side or until chicken is no longer pink. Discard marinade. Serves 5.
MORE: Dress up your BBQ chicken with some fresh, savory jiffy barbecue sauce & a tangy dressing for your salad (1955)
Thread on skewers, 20-ounces Dole pineapple chunks, drained, 1 pound medium or jumbo shrimp, peeled and deveined, 1 red or green bell pepper, cut into chunks, and 1 zucchini, sliced. Grill or broil kabobs, brushing occasionally with 1/2 cup barbecue sauce. 8 to 10 minutes, or until shrimp are cooked. Serves 4.
Combine 6-ounces Dole pineapple juice with 3 tablespoons honey, 1 tablespoon soy sauce, 2 tablespoons chopped green onion, and 1 teaspoon garlic powder in shallow non-metallic dish. Add 1 pound boneless low steaks or flank steak; turn to coat.
Cover, marinate 15 min in refrigerator. Grill or broil steak 10 min on each side for medium. Stir 2 teaspoons cornstarch into marinade, in saucepan, heat until hot and slightly thick, serve with steak. Serves 4
NOW SEE THIS: Pineapple juice: Retro recipes & more for this popular tropical refresher
Looking for one of your old recipe’s using Libby’s pineapples, some cranberries, jello and more to make a mold (salad). You do have some good old uses of pineapple listed.
Not that I have a dirty mind or anything, but that pineapple and banana salad looks… interesting.