BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

Chili? In JULY? you're saying right now. To which I heartily respond: YES! Chili in JULY! It's BBQ chicken chili, and since I associate BBQ'ed anything with summer, I believe this a perfectly acceptable dish for the season. Of course, Joe did point out that I actually made this on the hottest day of the summer so far, which we both found a little ironic -- but it didn't stop either of us from chowing down. 

The idea for this chili actually came to me in the middle of the night. I woke up with it on my mind and added it to the notes area of my phone and promptly forgot about it. When I was browsing that section a few days later, I came across the idea and had absolutely no recollection of putting in there. In any case, I'm glad I did, because this chili is smoky, sweet, tangy, and spicy, and we both loved it. The BBQ sauce works so well with the chili spices. I love the flavor of pineapple and BBQ sauce, so I thought the quesadillas were the perfect balance to the chili. The pepper-jack gave them a great heat, and Joe and I agreed that we both could have eaten just the quesadillas for a meal and been very happy.

Not to discount this chili, though. We certainly were happy to have it for dinner, even if it was 95 degrees outside.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

For the chili:

4 strips bacon, chopped
1 pound chicken tenders, diced
Salt and pepper to taste
1 tablespoon butter
1 red onion, chopped
4 cloves minced garlic
1 cup beer
1 cup chicken stock
1 cup chipotle or hickory BBQ sauce
8 ounces tomato sauce
1 14.5-ounce can diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons cumin
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 can corn, drained
1 can pinto beans, drained

Sour cream, cilantro, and shredded cheddar cheese for topping

For the quesadillas:

4 flour tortillas
4 tablespoons crushed pineapple, well-drained
1 cup shredded pepper-jack cheese

1. Add the bacon to a Dutch oven over medium-high heat. Cook until crispy; using a slotted spoon, remove and place on a paper towel to drain.

2. Season the chicken with salt and pepper and added to the bacon drippings. Cook until browned and cooked through, then place on the paper towel with the bacon. 

3. Add the butter to the pot, then add the red onion and cook until softened. Add the garlic; cook and stir for 30 seconds. Add the beer to the pot, scraping the bottom with a wooden spoon to release any browned bits. 

4. Add the chicken stock, BBQ sauce, tomato sauce, diced tomatoes, chili powder, cumin, vinegar and brown sugar. Heat to bubbling, then reduce heat to medium-low and add the corn, beans, and reserved bacon and chicken. Cook over medium-low heat until desired thickness.

5. To make the quesadillas, add 1/4 of a cup of cheese to half of a tortilla and sprinkle with 1 tablespoon of pineapple; fold over. Cook in a skillet sprayed with cooking spray until both sides are browned. Cut into wedges.

6. Serve chili topped with cheddar cheese, sour cream, and cilantro, with the quesadillas on the side.
   

Pineapple Chicken Salad

I’m sure this has just about everything to do with the weather, but I’ve been obsessed with pineapple lately. It’s my current phase, and you know how I go through phases like this with ingredients every once in a while. Thankfully, this is a much healthier phase than the crescent roll one. Or the bacon one, which is pretty much ongoing, unfortunately (or fortunately, because BACON).

Anyway, you can expect some pineapple-licious recipes over the next couple of weeks, if I ever get back on a regular posting schedule (making no promises here). First up is this chicken salad, which I simply can’t say enough good things about. It’s absolutely delicious. The juicy bits of pineapple are such a nice surprise throughout the salad and, although I was initially wary about the amount of Worcestershire sauce, I have to say I was pleased at how well its flavor paired with the other ingredients. We all happily gobbled up these sandwiches for dinner, and were even happier to have leftovers for lunches throughout the week.

Pineapple Chicken Salad

adapted from Annie’s Eats

2 1/2 cups cooked shredded chicken

1/2 cup shredded carrots

1/4 cup thinly-sliced green onions

1/2 cup thinly-sliced celery

3/4 cup diced fresh pineapple

1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon each salt and pepper

In a large mixing bowl, combine the shredded chicken, carrots, onions, celery and pineapple. Add the mayonnaise, sour cream, Worcestershire, garlic powder, and salt and pepper, stirring well to combine. Taste for seasonings and adjust as needed. Refrigerate until serving.

Pineapple BBQ Pulled Pork Sandwiches with Pineapple Coleslaw

It's March!! Yay!! Not only is this my birthday month, but it's also the month when spring officially arrives -- and I couldn't be more excited about that. I'm certainly ready for the warmer weather for many reasons. I'm going to be honest here: one of the main reasons is that I can send my children outside to play when they're driving me nuts. Love them as I do, I think we're all going a little bit stir-crazy after being cooped up together in the house for so long.

One of the other reasons, of course, is food-related. Since I've been longing for warm weather lately, I thought I'd make something that reminds me of warm weather: pulled pork. And since pork goes so well with pineapple, and I always top my pulled pork sandwiches with slaw, I decided to make a pineapple coleslaw to top them off. The result is so delicious, I don't even know where to begin. The pork is sweet and smoky, the slaw is creamy and tangy. Basically, it's Heaven on a bun.

Pineapple BBQ Pulled Pork Sandwiches with Pineapple Coleslaw

For the pork:

1 2-3 pound pork roast

1/4 cup brown sugar

2 teaspoons chili powder

2 teaspoons smoked paprika

2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 cup pineapple juice (use the juice from the can you use for the slaw)

1 bottle BBQ sauce

For the slaw:

4 cups shredded cabbage

1 can pineapple rings, finely chopped

1 cup mayonnaise

3 tablespoons cider vinegar

3 tablespoons sugar

Salt and pepper to taste

Sandwich buns, for serving

1. Combine brown sugar, chili powder, paprika, salt, garlic powder, and pepper in a small bowl. Rub generously over the pork and place in a Crock pot. Pour the pinapple juice over the pork. Cook on low for 8 hours, or until the meat shreds easily with a fork. Shred the meat, add the BBQ sauce, and continue cooking on low for 30 minutes.

2. To prepare the slaw, combine mayonnaise, vinegar, and sugar in a large bowl. Add cabbage and pineapple and toss to combine. Taste for seasoning and season with salt and pepper to taste.

3. Serve the pulled pork on sandwich buns with a generous scoop of the slaw.

Chipotle Pork Tostadas with Pine-Apple Salsa

I know I've mentioned this here before, but my absolute favorite cookbook is Cooking Light's Annual Recipes from 2008. So many instant family favorites have come from that cookbook, and here is yet another. Joe said that this is one of the best things I have ever made and, obviously, I make lots of things. And since he likes a lot of the things I make, I'm considering that very high praise.

The original recipe from the cookbook was for soft tacos rather than tostadas, but I love the crunch of tostada shells, so I decided to adapt the recipe a bit. These are crazy good, you guys -- spicy and sweet and crunchy and creamy and tangy and just mouthwaterningly delicious. The pineapple-apple salsa was fantastic, savory and sweet at the same time, and it perfectly balanced out the spicy pork mixture. Although I have made apple salsa and pinapple salsa on separate occasions, I never thought about pairing them together. I loved the fresh crispness of the tart apple paired with the sweet pineapple. The roasted red pepper added a level of smokiness that worked so well with the chipotles. This meal was just a winner on all fronts, and it will definitely become a part of the regular rotation.

Chipotle Pork Tostadas with Pine-Apple Salsa

adapted from Cooking Light Annual Recipes 2008, also available on MyRecipes

For the salsa:

2 cups minced pineapple

1 cup minced apple

1 roasted red pepper, patted dry and chopped

1 shallot, minced

2 tablespoons chopped cilantro

Juice of 1 lime

Pinch of cumin

Generous pinch of salt

For the tostadas:

6 corn tortillas

1 tablespoon canola or vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 1/2 pounds pork tenderloin, halved lengthwise and cut crosswise into thin strips

1 14.5-ounce can diced tomatoes, undrained

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped chipotles in adobo

Shredded Mexican-blend cheese or queso fresco

Sour cream

1. To prepare salsa, combine all salsa ingredients in a medium bowl; stir until well blended. Cover and chill.

2. Preheat the oven to 400 degrees. Spray the tortillas lightly with cooking spray and arrange on a baking sheet. Bake for 8 to 10 minutes, until browned and crispy.

3. Meanwhile, to prepare the tostadas, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.

4. Stir in tomatoes and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.

5. Spread a thin layer of sour cream on each tortilla. Top with pork mixture, shredded cheese, and salsa.

Grilled Hawaiian Chicken Sandwiches for a Sixth Anniversary

Today I'm guest posting over at A Taste of Home Cooking. My friend Sarah's blog recently reached the six year milestone, and she's celebrating with a week of guest posts. I could choose any recipe from her blog to make, and I chose these delicious sandwiches. Go check out my post, and be sure to congratulate Sarah on this huge accomplishment!

Pina Colada Cupcakes

Somehow, I’ve officially become the Birthday Cupcake person at work. It’s my own fault, mostly. I made cupcakes for someone’s birthday, and then realized that there was another birthday coming up and I’d feel bad if I didn’t make some for that person too...etc., etc., etc. It’s a vicious cycle. I don’t really mind, though; I love to bake, and experimenting with new flavor combinations is always really fun for me.

One of my co-workers had a birthday earlier this month, right before she was leaving for vacation in Mexico, so I thought these pina colada cupcakes would be the perfect thing to make to celebrate both her birthday and her impending tropical getaway. The cupcakes themselves are loaded with pineapple and coconut flavor, and they’re topped with a lime/rum/coconut cream cheese frosting. The cupcakes are so moist thanks to the pineapple in the batter, and the frosting has a great tangy bite to it.

I found a lot of recipes for made-from-scratch pina colada cupcakes when I was trying to decide on a recipe, but I have to admit that I really like starting from a boxed mix when I’m making cupcakes. They’re always going to rise perfectly and they always have a great texture. And they can be doctored up in so many ways. These cupcakes were a huge hit (especially with the birthday girl)!

Pina Colada Cupcakes

cupcakes adapted from Betty Crocker; frosting is my recipe

For the cupcakes:

1 box yellow cake mix

1/3 cup vegetable oil

1/4 cup water

3 teaspoons rum

2 teaspoons coconut extract

1 8-ounce can crushed pineapple, undrained

3 eggs

For the frosting:

1 stick unsalted butter, softened

1 8-ounce package cream cheese at room temperature

Zest of 1 lime

1 teaspoon rum

1 teaspoon coconut extract

4 cups powdered sugar

Lime slices, for garnish

1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups.

2. In a large bowl, beat cake mix, oil, water, rum, coconut extract, pineapple, and eggs with electric mixer until well-blended, scraping the bowl occasionally. Divide batter evenly among muffin cups.

3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

4. To make the frosting, beat butter and cream cheese until smooth and creamy. Add lime zest, rum, and coconut extract and blend. Gradually add powdered sugar, a cup at a time, until the frosting reaches the desired consistency. Frost cooled cupcakes and garnish with slices of lime, if desired.



Maple-Glazed Chicken with Pineapple Salsa

It wasn't until very recently that I even realized there were people out there in the world who don't like the Pioneer Woman. Apparently, some people think she's really annoying? I guess I can see that; she certainly does seem to have a perfect life (and, whether you like her like I do or really don't like her much at all, you should go read this post. Right now. I'll be here waiting after you wipe the tears of laughter from your eyes). And, yeah, I would agree that the step-by-step photos on her website are just ever-so-slightly unnecessary. Love her or hate her, though, I don't think anyone would disagree that she's marketed herself really well.

And in my experience, she definitely has the cooking chops to back up all the hype. To this day, I've never tried a recipe of hers that wasn't loved by my entire family. This is another one of those recipes. We all just went ga-ga for this chicken. The sweet and salty glaze on the chicken is amazing, and it tastes even better the more it caramelizes on the grill. The sweet and spicy salsa is delicious and perfectly balanced. This was such a delicious dinner, and absolutely perfect for summer.

Maple-Glazed Chicken with Pineapple Salsa

adapted from The Pioneer Woman Cooks

4 boneless skinless chicken breast halves

1/2 cup maple syrup

1/4 cup soy sauce

1/4 cup pineapple juice

1 cup finely diced or crushed pineapple

1 jalapeno, minced

1/4 cup cilantro, finely choped

1 small red onion, finely diced

1 teaspoon vinegar

1 tablespoon sugar

Salt and pepper to taste

1. Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.

2. In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set aside.

3. Grill the chicken until it's done, then baste the maple reduction over the chicken, on both sides, toward the end of the grilling time. Remove them from heat and place them on a platter. Top with the pineapple salsa.

Sweet BBQ Chicken Kabobs

Good morning everyone! I hope you all had fantastic long holiday weekends. I don’t know about you, but I think the Tuesday after a long weekend is so much worse than any Monday. Our weekend was so crazy, I feel like I need at least two days to recover from it! We had so much fun, though.

I have a really delicious chicken kabob recipe to share with you today. This recipe comes from The Sisters’ Café, which is one of my very favorite food blogs. There are five ladies who contribute, and they post yummy recipes so frequently it makes my head spin!

We all really enjoyed these chicken kabobs. I actually broiled them instead of grilling them because it was raining the day I made these (but then, what day isn’t it raining here lately?), and that worked fine, but next time I make them I’ll definitely grill them for the extra flavor. I’ve posted the original instructions below, since I only broiled them out of necessity.

I think our favorite part of these kabobs was the pineapple; it tasted so delicious doused in BBQ sauce, and it was a nice balance to the bell peppers and the chicken. With some rice pilaf on the side, these made for a quick, delicious, and simple dinner. It was affordable, too; I only used one large chicken breast, and I got seven kabobs out of it. I’ll definitely be making them again this summer!

Sweet BBQ Chicken Kabobs
source: slightly adapted from The Sisters’ Café

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
Salt and pepper to taste

2 cups fresh pineapple chunks (1 1/2 inch)

1 each red and green bell pepper, cut into 1 1/2 inch pieces

1/2 cup BBQ sauce

3 tablespoons orange juice

1. Heat grill to medium-high heat. Season chicken with salt and pepper to taste and thread alternately with pineapple and peppers onto skewers to make kabobs.

2. Mix BBQ sauce and juice and brush some of the sauce mixture onto kabobs. Grill 8 to 10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Burger and Fries Friday: Hawaiian Sliders with Pineapple Mayonnaise

This week's burger is one that I just sort of dreamed up. The idea came to me when I saw a package of those delicious Hawaiian rolls in the grocery store last week -- you know the ones I'm talking about, right? The sweet ones? I love those rolls, and I wanted to use them for some type of burger. A slider packed with Hawaiian flavors seemed like the perfect fit -- literally, as it turned out. These mini burgers were just the right size for the amazing rolls.

Joe and I both liked these a lot. The burgers are sweet and spicy at the same time, and I think the crunchy macadamia nuts and creamy pineapple mayo balance each other perfectly. Some cilantro would have been delicious in the mayo mixture; I may add that next time I make these. Amazingly, Joe, Andrew and I polished off 11 out of the 12 sliders this recipe makes. These little burgers are definitely packed with big flavor!

Hawaiian Sliders with Pineapple Mayonnaise

source: Cassie

1 pound ground pork

Half of a small green pepper, finely diced

Quarter of a small red onion, finely diced

1/2 tablespoon hamburger or steak seasoning

1/2 tablespoon brown sugar

1 tablespoon teriyaki sauce

1 tablespoon finely chopped macadamia nuts

1/2 to 1 teaspoon crushed red pepper flakes

Splash of pineapple juice

1/2 cup mayonnaise

1/8 to 1/4 cup crushed pineapple

Salt and pepper to taste

1 package King's Hawaiian sweet rolls, split and toasted

1. In a large bowl, combine first nine ingredients. Separate burger mixture into four equal-sized sections, then separate each section into thirds to make 12 sliders. Cook over medium heat in a large skillet until cooked through.

2. Meanwhile, combine mayonnaise, crushed pineapple and salt and pepper in a small bowl. Chill until serving.

3. Place one slider on each roll bottom. Top with a dollop of pineapple mayonnaise, then the bun tops.

Pineapple and Green Chile Pork Tacos

I don't think it's any secret that I love, love, love Mexican food. Sometimes there's just nothing that tastes better to me than a taco, smothered with salsa and sour cream and tons of cheese. This recipe is a wonderful twist on a taco. It uses sweet and spicy pulled pork cooked in the Crock pot, so it's remarkably easy to throw together -- and the end result is beyond delicious. I made sure to use a mild tomatillo salsa so Andrew could enjoy this dinner with us, and did he ever enjoy it! He literally ate the pork by the fistful. The meat was sweet and tender and juicy, and all three of us loved it.

I used a 2-pound pork roast, and I got two meals out of it. We ate the leftovers in quesadillas last night, and they were equally as good as the tacos. This one's definitely going into the regular rotation!

Pineapple and Green Chile Pork Tacos
source: Real Mom Kitchen, who got it from Prudence Pennywise

2 pound boneless pork roast
1 20-ounce can crushed pineapple with juices
1 16-ounce jar tomatillo salsa
2 4-ounce cans green chiles, undrained (I used 1 7-ounce can of fire-roasted green chiles)
2/3 cup brown sugar
Optional items for serving: warm flour tortillas, shredded cheese, chopped cilantro, lime wedges, additional tomatillo salsa, sour cream

Combine all ingredients in the crock pot and cook on high for four hours or on low for six to eight hours. Shred pork and season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments.

Cheesy Pineapple Corn Bread

This corn bread, which I served with the pineapple chili we had recently, is the first corn bread I've ever made. And to be completely honest, before I made this I wasn't a really big fan of corn bread, simply because all the corn bread I'd ever tasted was so dry. But I'm happy to say that after trying this, I'm a convert.

This is seriously the best corn bread I've ever had. The pineapple keeps it so moist, and its flavor isn't overpowering, but instead is the perfect compliment to the cheese in the bread. This went perfectly with our chili, but it's good on its own, too -- warmed up and spread with some butter for breakfast (which is how I ate it this morning). Seriously, so delicious. I can't say enough good things about it. Find an excuse to make it right now.

Cheesy Pineapple Corn Bread

Source: Better Homes and Gardens Magazine, May 2009

1 cup all-purpose flour

1 cup cornmeal

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, softenend

4 eggs, lightly beaten

1 can cream-style corn

1 8-ounce can crushed pineapple, drained

1 cup shredded cheddar or Monterey Jack cheese (I used a cheddar-Jack blend)

1. Preheat oven to 375 degrees. Grease and flour a 2-quart rectangular baking dish; set aside.

2. In medium bowl combine flour, cornmeal, sugar, baking powder and salt; set aside.

3. In large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add eggs, one at a time, beating well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Sppon batter into prepared dish.

4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares. Serve warm.

Pineapple Chili

Right now, Ohio is in a "transitional phase" in regards to the weather. It's spring, so it's rainy and humid, but winter is still hanging on a little bit and lending a chill to the air. This chili, which Jessie mentioned in her recent meal planning, is the perfect way to bridge the two seasons. Yes, you're eating chili in the springtime, which seems wrong, but it has pineapple in it. And pineapple screams spring. So it's a nice concession.

Joe and I both absolutely loved this chili. It takes no time at all to come together, and I'm consistenly amazed at how so few ingredients and such a simple recipe can produce something so delicious. I decided to use black beans instead of pinto beans because I prefer them, and because I have to be me, I garnished the chili with some cilantro.

I served this with some amazing corn bread I'll post about soon. This is a delicious lighter alternative to my heavy winter chili. So simple, so affordable, and so good. Thanks so much for sharing this one, Jessie!

Pineapple Chili
Source: adapted from Better Homes and Gardens

1 pound ground turkey
1 16-ounce jar pineapple salsa
1 can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 tablespoon chili powder
Cilantro for garnish, if desired

In a 3-quart saucepan, brown turkey; drain, if necessary. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Garnish with pineapple and cilantro, if desired.

LiveSTRONG: Glazed Pineapple Cookies

When I think of the words "live" and "strong," the first person that comes to mind is my mom, because strongly is exactly how she lived her life. That's why, when I recently learned about the A Taste of Yellow blogging event (hosted by Barbara at winosandfoodies) I knew I had to take part: to remember my mom and others who lost their battle with cancer, to celebrate those who won, and to raise awareness for this horrible disease.

My mom's battle with cancer began when I was nine years old. She was diagnosed with brain cancer on Halloween of 1992. After two surgeries, two rounds of radiation and some intensive chemotherapy, she was declared cancer-free, which she remained until 2005. In February of 2005, though, her routine yearly MRI revealed that the cancer had returned to her brain, and this time it was determined to take her. She had two more surgeries and countless rounds of chemotherapy, but she finally succumbed to the disease on January 22, 2007.

My mom was the strongest woman I have ever known and will ever know -- independent, with an engaging personality and a smile that was a more brilliant yellow than any food I could possibly make. People gravitated towards her for a reason; she exuded confidence, strength and faith every single moment she lived. Even as she died, her faith and her strength remained. I can't even begin to describe what it felt like to lose her -- what it still feels like as I wake up every day without her in my life. I hope that I can be half the mother -- half the woman -- she was.


It's shocking how many lives and how many families are affected by cancer. That's why the work that Lance Armstrong's foundation and other organizations around the country do is so important. I have to believe that, with enough awareness and research, our world can be free of this terrible disease.

Okay, enough seriousness! On to the food. As soon as I learned about this event, I knew I wanted to use pineapple as my "something yellow." Spring is upon us now, and nothing says spring to me like a deliciously tangy and juicy pineapple. I found a scrumptious-sounding recipe for pineapple cookies in one of my cookbooks, so I decided to go for it. They don't really look very yellow after baking, but they're wonderful cookies. Their texture is both moist and cake-like, and I love the little explosion of pineapple flavor in every bite. I think the addition of some toasted coconut mixed in with the glaze would add a nice tropical flavor, so I may try that next time. Hmmm...And now that I think about it, some white chocolate chips and macadamia nuts would be a nice addition to this cookie, too! Really, though, they're delicious just as they are. (Also, I know I glazed my cookies when they were still too warm, because the glaze ran everywhere...but I just couldn't resist! I had to try one of the cookies immediately, and it was worth it!)


Glazed Pineapple Cookies
Source: The Ultimate Cookie Collection (page 52)

1 can (8 ounces) crushed pineapple
1/2 cup shortening (I used butter-flavored)
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups confectioners' sugar

1. Drain the pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for glaze. In a mixing bowl, cream shortening and sugar. Add egg; mix well. Add pineapple and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture.

2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden. Immediately remove to wire racks to cool.

3. For glaze, in a small bowl, combine confectioners' sugar with enough of reserved pineapple juice to achieve a smooth consistency. Spoon glaze over cooled cookies.