5 cup pineapple chunks
2 pounds tender lean beef
Teriyaki sauce
16 large stuffed olives
Accent

Drain pineapple; save syrup for sauce. Cut beef into cubes a little larger than pineapple chunks. Marinate in Teriyaki sauce 2 hours. Drain, saving sauce. Alternate meat and pineapple cubes on 16 skewers, ending each with an olive. Sprinkle with Accent. Broil or grill 4″ from heat for about 12 minutes, turning often and brushing with sauce. Discard any remaining sauce. Makes 8 servings of Kebobs Teriyaki. Serve with fresh cooked Basmati rice.

8 1/2 ounces sliced pineapple
1/4 cup soy sauce
2 T. brown sugar
3 T. lemon juice
1 clove garlic, minced
1/2 tsp dried basil, crushed
4 pounds beef chuck roast
2 tbsp canola oil
3 tbsp cornstarch
1/4 cup water

Drain pineapple, reserving syrup; set aside slices. Add enough water to syrup to make 1 1/2 cups. Combine with soy sauce, brown sugar, lemon juice, garlic and basil. Place roast in shallow pan; pour on soy sauce mixture. Cover and marinate in refrigerator for 2 hours, turning meat occasionally. Drain, reserving marinade. In Dutch oven, brown meat in hot canola oil. Add 1 cup of the reserved marinade. Cover and roast in 350° F oven for 2 1/2 to 3 hours or until meat is tender, basting occasionally. During last 10 minutes top with pineapple slices. Remove meat to platter. Add reserved marinade and enough water to pan drippings to make 2 cups liquid. Combine cornstarch and the 1/4 cup water; stir into drippings. Cook and stir until thickened and bubbly. Drizzle meat with a little sauce; pass remaining. Recipe makes 6 servings of Pineapple Pot Roast.

3 pounds short ribs cut in serving portions
1 tbsp bacon drippings
2 tbsp brown sugar
2 tbsp flour
1 tsp salt
1/4 cup water
1/4 cup white vinegar
1 cup unsweetened pineapple juice
1 tbsp soy sauce
1 cup diced onion
1 cup green pepper, diced
1 cup pineapple chunks

Brown ribs in bacon drippings. Bake at 350° F in covered pan until ribs are tender. Remove excess fat. Mix sugar, flour and salt with water until smooth. Add vinegar, pineapple juice and soy sauce. Cook until sauce is slightly thickened. Add onion, pepper and pineapple; pour over ribs. Cover and bake 15 minutes longer at 375° F. Recipe makes 6 to 8 servings of Sweet and Sour Short Ribs.

1 pound ground beef
1 tsp salt
1/4 tsp pepper
canola oil
20 ounces pineapple slices
1/2 cup sliced sweet pickles
1 tbsp pickle juice
1 tbsp cornstarch

Season ground beef with salt and pepper; form into meatballs about 1″ in diameter. Brown meatballs slowly in heated canola oil. Drain pineapple slices, reserving juice. Combine pineapple juice, pickles, pickle juice and cornstarch; add to meatballs. Cook and stir until sauce thickens and is clear. Add pineapple slices; cover and cook 5 minutes over medium heat. Makes 4 servings of Sweet and Sour Meatballs.

Sweet and Sour Meatballs on Rice

3/4 pound ground chuck
3 tbsp minced green onion
1 egg
1/4 tsp salt
1/4 tsp ground ginger
4 tbsp soy sauce
2 tbsp canola oil
1 green pepper, cut in strips
8 1/4 ounces sliced pineapple
1 cup frozen sliced carrots, cooked, drained and liquid reserved
1/4 cup sliced water chestnuts
1 1/2 tbsp sugar
1 1/2 tbsp white vinegar
1 tbsp cornstarch
2 servings hot cooked rice

Combine ground chuck, green onion, egg, salt, and ground ginger with 2 tablespoons soy sauce. Mix well and shape in balls, using 2 measuring tablespoonfuls for each meatball. Balls hold shape best when chilled before cooking. Saute in the canola oil in skillet until done, remove and keep warm. Add green pepper to skillet and saute 2 minutes.

Drain pineapple, reserving syrup. Cut pineapple in chunks and add to skillet with carrots and water chestnuts. Saute 3 minutes, than add meatballs. In small saucepan mix remaining soy sauce, reserved liquids (add water to make 1 cup), sugar, vinegar and cornstarch. Bring to boil, stirring until thickened and clear. Pour over contents of skillet and simmer 5 minutes. Serve on rice. Makes 2 servings of Sweet and Sour Meatballs on Rice.

1 1/2 cup pineapple juice
1 1/2 tbsp Montreal Steak Seasoning
1/2 tsp Adolph’s Meat Tenderizer
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3 to 4 pound beef arm roast
1/2 cup orange marmalade
1/4 cup canola oil

Combine 1 cup of the pineapple juice, the instant marinade, Adolph’s meat tenderizer, ginger, cloves, salt and pepper. Pour mixture over meat in shallow dish. Marinate meat for 15 minutes, piercing meat with fork and turning several times. Remove meat from marinade and place on grill. Stir the remaining 1/2 cup pineapple juice, the marmalade and oil into marinade. Cook meat over medium coals for 45 minutes to 1 hour, turning meat several times and brushing with pineapple mixture. Discard any remaining marinade. Makes 6 – 8 servings of Orange Glazed Grilled Chuck.

8 1/4 ounces pineapple slices
1/4 cup soy sauce
2 tbsp dry sherry
4 tsp sesame seeds
1/4 tsp ground ginger
3/4 cup fine soft bread crumbs
2 tbsp instant minced onion
1 egg, beaten
1/2 tsp salt
1 pound ground lean beef

Drain 1/3 cup syrup from pineapple and combine with soy sauce, sherry, sesame seeds and ginger. Set aside 1/4 cup of this Teriyaki mixture for basting burgers and pineapple. Combine remainder with crumbs, onion, egg and salt. Let stand a minute until crumbs and onion are moistened. Add beef and mix well. Shape into 4 thick patties – about 3 1/2″ in diameter. Arrange on flat baking pan. Bake in a hot oven (400° F) 15 minutes. Meanwhile, drain pineapple slices well. After burgers have baked 15 minutes, top each with a pineapple slice and spoon a tablespoon Teriyaki sauce over each. Return to oven for 5 minutes longer. Baste again with pan juices just before serving. Serve plain or with cooked rice. Makes 4 servings of Hawaiian Teriyaki Burgers.