Pineapple Dipping Sauce Recipes

EASY COCONUT SHRIMP (RED LOBSTER RECIPE)

Steps:

• Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
• Whisk together egg and milk in a medium-sized shallow bowl.
• Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
• Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
• Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
• Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

SHRIMP WITH ORANGE PINEAPPLE SAUCE

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill until serving. Serve with shrimp.

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.

ASIAN PINEAPPLE SAUCE

Steps:

• Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

SWEET PINEAPPLE SAUCE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

SIMPLE PINEAPPLE SAUCE FOR HAM

Steps:

• In a small sauce pan mix the brown sugar, cornstarch and salt.
• Stir in undrained crushed pineapple, lemon juice and mustard.
• Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• Boil while stirring for 1 minute.
• Serve warm with ham.

ROASTED TOMATO SALSA AND SWEET PINEAPPLE CREAM DIPPING SAUCE

Steps:

• Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
• Chill in refrigerator at least 1 hour before serving.

JALAPENO PINEAPPLE SAUCE

Steps:

• Place all ingredients in small food processor and blend.
• If you've tried this recipe, come back and let us know how it was!

BENNIGAN'S SWEET PINEAPPLE PEPPER CREAM DIPPING SAUCE

Steps:

• Combine all ingredients and mix on medium speed for 2 minutes.
• Chill in refrigerator for an hour.
• Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.