PINEAPPLE SLICES IN 100% PINEAPPLE JUICE

SOUTHWESTERN PINEAPPLE AND CHICKEN - PREP: 5 MIN. GRILL: 10 MIN. MARINATE: 15 MIN. MAKES: 5 SERVINGS. INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, 1 TABLESPOON LIME JUICE, 1 TABLESPOON VEGETABLE OIL, 1-1/2 TEASPOONS CHILI POWDER, 1/2 TEASPOON DRIED OREGANO LEAVES, CRUSHED, 1 GARLIC CLOVE, FINELY CHOPPED, 5 BONELESS, SKINLESS CHICKEN BREAST HALVES. STEPS - 1. DRAIN PINEAPPLE, RESERVE 1/2 CUP JUICE. 2. COMBINE RESERVED PINEAPPLE JUICE, LIME JUICE, OIL, CHILI, OREGANO AND GARLIC IN SEALABLE PLASTIC BAG. ADD CHICKEN. SEAL AND MARINATE 15 MINUTES IN REFRIGERATOR. 3. GRILL OR BROIL CHICKEN AND PINEAPPLE, BRUSHING OCCASIONALLY WITH RESERVED MARINADE, 5 TO 8 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND PINEAPPLE IS LIGHTLY BROWNED. DISCARD ANY REMAINING MARINADE. SOUTHWESTERN PINEAPPLE AND FISH: SUBSTITUTE 2 POUNDS FISH STEAKS SUCH AS HALIBUT, SWORDFISH OR SEA BASS FOR CHICKEN. PREPARE RECIPE AS DIRECTED EXCEPT GRILL 8 TO 10 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES WITH A FORK. FIRE GRILLED PINEAPPLE SALAD - PREP: 5 MIN. GRILL: 10 MIN. MAKES: 6 SERVINGS. INGREDIENTS - 1 CAN (20 OZ.) DOLE PINEAPPLE SLICES, DRAINED, 2 HEIRLOOM TOMATOES, SLICED 1/4-INCH THICK, 1/2 CUP CRUMBLED GORGONZOLA OR BLUE CHEESE, 1/2 CUP ITALIAN VINAIGRETTE. STEPS - 1. GRILL PINEAPPLE SLICES UNTIL LIGHTLY BROWNED; COOL. 2. ARRANGE TOMATOES AND PINEAPPLE SLICES ON PLATTER, ALTERNATING PINEAPPLE AND TOMATO SLICES. 3. TOP WITH CHEESE, SPRINKLE VINAIGRETTE OVER SALAD. GARNISH WITH PARSLEY, IF DESIRED. PINEAPPLE UPSIDE-DOWN MINIS - PREP: 20 MIN. BAKE: 25 MIN. MAKES: 18 SERVINGS. INGREDIENTS - 2 CANS (20 OZ. EACH) DOLE PINEAPPLE SLICES, 1/3 CUP BUTTER OR MARGARINE, MELTED, 2/3 CUP PACKED BROWN SUGAR, 9 MARASCHINO CHERRIES, CUT IN HALF, 1 PACKAGE (18.25 OZ.) YELLOW OR PINEAPPLE-FLAVORED CAKE MIX. STEPS - 1. DRAIN PINEAPPLE; RESERVE JUICE. RESERVE 2 PINEAPPLE SLICES FOR ANOTHER USE. 2. STIR TOGETHER MELTED BUTTER AND BROWN SUGAR. EVENLY DIVIDE SUGAR MIXTURE INTO 18 (2/3 CUP SIZE*) MUFFIN CUPS, SPRAYED WITH COOKING SPRAY. LIGHTLY PRESS WELL-DRAINED PINEAPPLE SLICES INTO SUGAR MIXTURE. PLACE CHERRIES IN CENTER OF PINEAPPLE, SLICE SIDE UP. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS REPLACING AMOUNT OF WATER CALLED FOR WITH RESERVE JUICE. POUR 1/3 CUP BATTER INTO EACH MUFFIN CUP. 4. BAKE AT 350°F. 20 TO 25 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 5. COOL 5 MINUTES. LOOSEN EDGES AND INVERT ONTO COOKIE SHEETS. *NOTE: IF MUFFIN CUP IS SMALLER THAN 2/3 CUP, WILL NOT BE LARGE ENOUGH TO HOLD PINEAPPLE SLICE AND BATTER.