Servings: 10
Chiquita Pineapple Upside-Down Biscuits
One Word. Yum.


    • 2 ½ cups fresh Chiquita® pineapple, crushed or finely chopped
    • 1/2 cup light brown sugar (packed)
    • 1/4 cup butter, at room temperature
    • 10 maraschino cherries
    • 1 package refrigerated buttermilk biscuits (12 oz)


Grease 10 cups of a muffin tin. Cut, peel, and crush the fresh Chiquita pineapple, save any juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place one cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of pineapple mixture and cherry. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes (at temperature suggested on the biscuit instructions), or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Tip: For best crushed pineapple with juice, pulse Chiquita pineapple chunks until almost smooth, with some chunks of pineapple remaining in juice.
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11/18/2015 4:54:15 AM
12/12/2014 10:12:33 AM
Wow... will mine look like your photo with a perfectly round, red maraschino cherry on top of luscious yellow pineapple?? Ha Ha... I'm thinking mine will come out flattened and discolored ...but will taste delicious. Thank you for the recipe.
Geo.Hoberg III
3/14/2014 6:36:39 AM
Chiquita Pineapple Freezes Chiquita Pineapple Upside Down Biscuits