Easy Sauteed Pineapple Recipes

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

PINEAPPLE SAUCE RECIPE

Steps:

• Peel the pineapple using a sharp knife and chop the flesh into small cubes. To save time, you can buy already peeled and chopped pineapple. Add 2 cups of cubed pineapple and 1 tsp chopped garlic in the medium jar of a blender and blend to make a coarse mixture.
• Do not blend the pineapple too much. We are looking for a coarse texture here.
• Add the pineapple mixture in a heavy bottom pan along with ½ cup pineapple juice, ¼ cup vinegar, ¼ cup lemon juice, 1 tsp lemon zest, 1 cup brown sugar, 2 tsp red chili flakes, and 1 tsp salt. Bring the mixture to a boil and cook for 5-6 minutes on medium heat. Cover the pan with a lid of the mixture is spluttering too much. Keep stirring frequently.
• Mix 3 tbsp cornflour in ¼ cup water in a small bowl to make a thin slurry and add it to the pan.
• Cook on medium heat until the sauce thickens. Remove the pan from heat and let the sauce cool down. Store in a glass jar in the refrigerator and use as desired.

CARAMELIZED PINEAPPLE

Steps:

• Core and peel pineapple. Slice it lengthwise into eighths.
• Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
• Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.

CINNAMON FRIED PINEAPPLE

Steps:

• Place pineapple wedges in gallon sized ziploc bag.
• Add brown sugar and cinnamon into bag.
• Gently shake until well coated.
• Melt butter in large frying pan over medium high heat.
• Add pineapple mixture and water.
• Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
• Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
• Refrigerate any leftovers.

SAUTéED PINEAPPLE WITH RUM SAUCE

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

EASY SAUTEED PINEAPPLE

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.

EASY PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops liberally with salt and pepper. Preheat a large skillet. Add 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned. Set aside on a plate. They will not be fully cooked yet, and that's OK.
• Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown.
• Add the pineapple jam, white wine, chicken broth, Dijon mustard, and thyme to the onions and stir well. Bring to a gentle boil, and reduce heat and allow to simmer for about 5 minutes.
• Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F-160F. Serve by spooning the pineapple sauce over the pork chops with rice on the side.