Pineapple Relish Recipes

BROWN SUGAR RIBS WITH PINEAPPLE RELISH

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
• Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
• For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
• Remove the ribs from the oven and preheat the broiler.
• Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
• Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

INDIAN PINEAPPLE RELISH

Steps:

• Drain pineapple but reserve the juice, chop finely.
• Heat oil in a pan, and add mustard seeds immediately to it.
• As soon as it begins to sputter, add cumin and onion seeds.
• Add ginger and chilies and saute for about a minute until just aromatic.
• Add the pineapples, raisins, sugar and salt.
• Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
• Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.

PINEAPPLE-MINT RELISH

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

SWEET AND SPICY PINEAPPLE-JALAPENO RELISH

Steps:

• In saucepan over medium heat, sauté the onions, ginger, jalapenos, and cumin for 6 minutes.
• Add the rum and cook until almost all is evaporated.
• Add the pineapple, lime juice, and sugar, bring to simmer and then remove from heat.
• Stir in the cilantro, salt and pepper to taste.
• Note: Caution!
• Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!

PINEAPPLE PICKLE RELISH

Steps:

• Combine brown and white sugars, cinnamon stick, cloves, and apple cider vinegar in a medium saucepan.
• Bring to a boil over medium heat and simmer 10 minutes.
• Add both cans of drained pineapple chunks. Bring to a boil again and cook 10 more minutes.
• Put in jars and store in the refrigerator.