I like to use pineapple juice for a sauce (mixed w/ soy, sherry, brown sugar, red pepper flakes) for smoked sausage & chicken stir fries. Or to replace half the water when I make Jello (any flavor). Sometimes, I mix it in with the OJ; ought to be good mixed with grape juice or lemonade although I've not tried those combinations. Might be good w/ iced tea if you drink sweetened tea (I don't).

I find it's good at keeping the sink drain open...:-)

Sweet and sour sauce? Pina coladas? Start a whole wheat sourdough starter?

Rum + cream of coconut + pineapple juice = Pina Colada

dcarch

I have had the same problem in the past. I now buy the six-pack of 6 oz cans so none goes to waste.

Don't tease us....please share the recipe for those muffins! They sound really good!

Linda

Coconut rum + creme de banana + pineapple juice = a nice day at the beach

seagrass

I can certainly post the muffin recipe. They are awesome.

As far as the sweet drinks.....nope not for me. Don't like sweet stuff like that. I prefer the sour drinks.

Keep the ideas coming. Linda, I used the pineapple and now have the juice. Like you if I need just pineapple juice I buy a 6-oz can.

I'll post the recipe in a separate thread.

I freeze the juice in small containers and use as needed for sweet&sour sauce.

Popsicles, or stick it in the ice cream maker with a little cream and make sherbet. Just don't add sugar so it stays nice and tart.

That's a great idea. Freeze it in ice cube trays and then pop cubes into a freezer bag and take out as needed for sauces, drinks, desserts, etc.

I do that with citrus fruit juices. Makes it easy to always have fresh juice when you need it in a recipe!

How about Pineapple Popsicles?

Found this online and it looks good. I may try it once this heat wave subsides and I can get out my canning equipment!

Orange Pineapple Pear Butter Sauce

Ingredients:

18 cups pureed pears
4 cups sugar
1 1/2 cups orange juice
1 1/2 cups pineapple juice
1 teaspoon vanilla
1 1/2 teaspoons cardamom

1 In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.

2 Whisk rapidly, until blended, then taste.

3 Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.

4 Heat clean sterilized jars in hot water in the oven at 200�.

5 Heat the seals in hot water.

6 Cook the sauce for 10 minutes until hot.

7 Stir. Do not burn.

8 Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.

9 Place in a hot water bath in the canner.

10 Process in hot water bath for 15 minutes.

11 Lift out and place on a toweled counter.
12 Keep away from all drafts.

Linda

I like to use pineapple juice to brine shrimp, duck and chicken.

The enzymes in pineapple make it a great marinade for the tougher cuts of meat. I like it best with our supermarket "London Broil".