Pineapple Juice Marinade For Lamb Recipes

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HAWAIIAN LAMB CHOPS



Hawaiian Lamb Chops image

Make and share this Hawaiian Lamb Chops recipe from Food.com.

Provided by SilentCricket

Categories     Pineapple

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 8

4 shoulder lamb chops, 1 inch thick (arm or blade)
1 (13 1/2 ounce) can pineapple chunks, drained (reserve syrup)
1/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon dry mustard
1 tablespoon shortening
3/4 cup brown sugar (packed)
1 teaspoon cornstarch

Steps:

  • Place lamb chops in shallow glass dish.
  • Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
  • Pour over chops.
  • Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
  • Drain chops; reserve marinade.
  • Melt shortening in large skillet.
  • Brown chops over medium heat.
  • Add 1/4 cup reserved marinade to chops in skillet.
  • Cover tightly; cook over low heat 30-45 minutes or until tender.
  • In small saucepan, mix sugar and cornstarch.
  • Stir in remaining reserved marinade.
  • Heat to boiling; stirring constantly.
  • Reduce heat and simmer 5 minutes.
  • Add pineapple chunks and heat through.
  • Serve chops with pineapple sauce.

LAMB WITH PINEAPPLE MINT SAUCE



Lamb with Pineapple Mint Sauce image

Provided by Claire Robinson

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 whole racks of lamb (8 chops each), about 2 pounds, frenched
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil, divided
1 fresh pineapple, peeled and cored
2 garlic cloves, minced
1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
1/2 cup water

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones).
  • To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl.
  • Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.

PINEAPPLE MARINADE



Pineapple Marinade image

Great marinade for chicken or pork! May also use boneless chicken thighs, but need to allow more cooking time.

Provided by Scotty Callies Mom

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup pineapple juice
1/3 cup packed brown sugar
1/3 cup light soy sauce
1 -2 minced garlic clove
2 lbs chicken breasts, strips or 2 lbs pork tenderloin

Steps:

  • 1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil.
  • 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight.
  • 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers.
  • 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
  • Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.

Nutrition Facts : Calories 338.9, Fat 14.1, SaturatedFat 4, Cholesterol 96.8, Sodium 1011.7, Carbohydrate 18.3, Fiber 0.2, Sugar 16.2, Protein 33.5

LAMB IN SPICY PINEAPPLE MARINADE



Lamb in Spicy Pineapple Marinade image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h30m

Yield 10 servings

Number Of Ingredients 9

2 cups fresh pineapple juice
1/2 cup rice-wine vinegar
1 red onion, thinly sliced
1 tablespoon pureed chipotle pepper (available canned)
1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste
1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)

Steps:

  • In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
  • Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
  • When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
  • Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 712 milligrams, Sugar 6 grams

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