PINEAPPLE TIDBITS IN 100% PINEAPPLE JUICE

PINEAPPLE COFFEE CAKE: PREP: 20 MIN. BAKE: 25 MIN. MAKES: 8 SERVINGS, INGREDIENTS: 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, 1/2 CUP PACKED BROWN SUGAR, 1 TEASPOON GROUND CINNAMON, 1/2 CUP CHOPPED WALNUTS, 3 TABLESPOONS BUTTER OR MARGARINE, DICED, 2 CUPS PREPARED BAKING MIX, 2 TABLESPOONS GRANULATED SUGAR, 1 EGG, STEPS: 1. DRAIN PINEAPPLE, RESERVE 2/3 CUP JUICE. PAT PINEAPPLE DRY. 2. MIX BROWN SUGAR, CINNAMON, WALNUTS AND BUTTER IN MEDIUM BOWL; SET ASIDE. 3. BEAT RESERVED JUICE WITH BAKING MIX, GRANULATED SUGAR AND EGG IN LARGE BOWL FOR 30 SECONDS. SPOON INTO 9-INCH ROUND BAKING PAN SPRAYED WITH COOKING SPRAY. TOP WITH HALF OF WALNUT MIXTURE, PINEAPPLE AND REMAINING WALNUT MIXTURE. 4. BAKE AT 400°F., 20 TO 25 MINUTES. COOL. HAWAIIAN PIZZA BITES: PREP: 10 MIN. BAKE: 18 MIN. MAKES: 30-32 MINI PIZZAS, INGREDIENTS: 2 CANISTERS (13.8 OZ. EACH) REFRIGERATED PIZZA CRUST DOUGH, 1-1/2 CUPS PIZZA SAUCE, 3 CUPS SHREDDED MOZZARELLA CHEESE, 6 OUNCES SLICED CANADIAN BACON, CUT INTO BITE-SIZE PIECES, 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, DRAINED, STEPS: 1. UNROLL DOUGH ONTO LIGHTLY FLOURED SURFACE. CUT CIRCLES WITH 3-INCH COOKIE OR BISCUIT CUTTER. PLACE ON COOKIE SHEETS SPRAYED WITH COOKING SPRAY. 2. BAKE AT 400° F., 6 TO 8 MINUTES. 3. REMOVE FROM OVEN. TOP CRUST WITH PIZZA SAUCE, ONE HALF CHEESE, CANADIAN BACON AND PINEAPPLE TIDBITS AND REMAINING CHEESE. 4. BAKE AN ADDITIONAL 6 TO 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.

PINEAPPLE COFFEE CAKE: PREP: 20 MIN. BAKE: 25 MIN. MAKES: 8 SERVINGS, INGREDIENTS: 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, 1/2 CUP PACKED BROWN SUGAR, 1 TEASPOON GROUND CINNAMON, 1/2 CUP CHOPPED WALNUTS, 3 TABLESPOONS BUTTER OR MARGARINE, DICED, 2 CUPS PREPARED BAKING MIX, 2 TABLESPOONS GRANULATED SUGAR, 1 EGG, STEPS: 1. DRAIN PINEAPPLE, RESERVE 2/3 CUP JUICE. PAT PINEAPPLE DRY. 2. MIX BROWN SUGAR, CINNAMON, WALNUTS AND BUTTER IN MEDIUM BOWL; SET ASIDE. 3. BEAT RESERVED JUICE WITH BAKING MIX, GRANULATED SUGAR AND EGG IN LARGE BOWL FOR 30 SECONDS. SPOON INTO 9-INCH ROUND BAKING PAN SPRAYED WITH COOKING SPRAY. TOP WITH HALF OF WALNUT MIXTURE, PINEAPPLE AND REMAINING WALNUT MIXTURE. 4. BAKE AT 400°F., 20 TO 25 MINUTES. COOL. PINEAPPLE SALSA: PREP: 15 MIN. MAKES: 8 SERVINGS, INGREDIENTS: 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, 1/2 CUP FINELY CHOPPED RED BELL PEPPER, 1/4 CUP FINELY CHOPPED GREEN BELL PEPPER, 1 TABLESPOON CHOPPED DOLE GREEN ONION, 2 TEASPOONS CHOPPED FRESH CILANTRO OR PARSLEY, 2 TEASPOONS CHOPPED JALAPENO CHILIES, 1 TEASPOON GRATED LIME PEEL, STEPS: 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE PINEAPPLE, RESERVED JUICE, BELL PEPPERS, ONION, CILANTRO, CHILIES AND LIME PEEL IN SMALL BOWL. SERVE SALSA AT ROOM TEMPERATURE OR SLIGHTLY CHILLED. SERVE SALSA OVER GRILLED CHICKEN BREASTS OR FISH FILLETS. TIP: PINEAPPLE SALSA CAN ALSO BE SERVED AS A DIP WITH TORTILLA CHIPS, SPOONED OVER QUESADILLAS OR TACOS. HAWAIIAN PIZZA BITES: PREP: 10 MIN. BAKE: 18 MIN. MAKES: 30-32 MINI PIZZAS, INGREDIENTS: 2 CANISTERS (13.8 OZ. EACH) REFRIGERATED PIZZA CRUST DOUGH, 1-1/2 CUPS PIZZA SAUCE, 3 CUPS SHREDDED MOZZARELLA CHEESE, 6 OUNCES SLICED CANADIAN BACON, CUT INTO BITE-SIZE PIECES, 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, DRAINED, STEPS: 1. UNROLL DOUGH ONTO LIGHTLY FLOURED SURFACE. CUT CIRCLES WITH 3-INCH COOKIE OR BISCUIT CUTTER. PLACE ON COOKIE SHEETS SPRAYED WITH COOKING SPRAY. 2. BAKE AT 400° F., 6 TO 8 MINUTES. 3. REMOVE FROM OVEN. TOP CRUST WITH PIZZA SAUCE, ONE HALF CHEESE, CANADIAN BACON AND PINEAPPLE TIDBITS AND REMAINING CHEESE. 4. BAKE AN ADDITIONAL 6 TO 10 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.

PINEAPPLE SALSA: PREP: 15 MIN. MAKES: 8 SERVINGS, INGREDIENTS: 1 CAN (20 OZ.) DOLE PINEAPPLE TIDBITS, 1/2 CUP FINELY CHOPPED RED BELL PEPPER, 1/4 CUP FINELY CHOPPED GREEN BELL PEPPER, 1 TABLESPOON CHOPPED DOLE GREEN ONION, 2 TEASPOONS CHOPPED FRESH CILANTRO OR PARSLEY, 2 TEASPOONS CHOPPED JALAPENO CHILIES, 1 TEASPOON GRATED LIME PEEL, STEPS: 1. DRAIN PINEAPPLE; RESERVE 1/4 CUP JUICE. 2. COMBINE PINEAPPLE, RESERVED JUICE, BELL PEPPERS, ONION, CILANTRO, CHILIES AND LIME PEEL IN SMALL BOWL. SERVE SALSA AT ROOM TEMPERATURE OR SLIGHTLY CHILLED. SERVE SALSA OVER GRILLED CHICKEN BREASTS OR FISH FILLETS. TIP: PINEAPPLE SALSA CAN ALSO BE SERVED AS A DIP WITH TORTILLA CHIPS, SPOONED OVER QUESADILLAS OR TACOS.