Spicy Thai Style Pineapple Wraps Recipes
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
SPICY PINEAPPLE SAUCE
This ginger spiced pineapple and maple syrup sauce is great over meatballs.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Spicy
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
- In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 7.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 1.6 g
THAI-STYLE PINEAPPLE SNACK
We love the burst of flavor this simple snack provides.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the pineapple into bite size wedges or slices.
- Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro.
Nutrition Facts : Calories 31 calorie, Carbohydrate 8 grams, Fiber 1 grams, Protein 0 grams
SPICY THAI-STYLE PINEAPPLE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
- When ready to serve, arrange the lettuce leaves on a large platter. Put about 14 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.
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THAI CHICKEN LETTUCE WRAPS (WITH THE BEST SAUCE!)
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Reviews 22Category AppetizerCuisine AsianEstimated Reading Time 7 mins
- Whisk together all of the Asian Sauce ingredients in a medium bowl EXCEPT the peanut butter. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add red onions and chicken and cook just until chicken is no longer pink, about 3 minutes. Add peppers, carrots and celery and saute for 2 more minutes. Stir in pineapple and Asian Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional Sriracha/Asian hot chili paste for spicier, brown sugar for sweeter.
- Fill lettuce leaves with desired amount of filling then garnish with fresh pineapple, green onions and peanuts.
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- Remove the stringy outer pieces of lemongrass and slice the tender lemongrass heart into small rounds. Place all the curry paste ingredients into the food processor and process until smooth.
- Cut the pineapple, chicken and the red pepper into strips. Remove the basil from the stalks and tear the larger leaves.
- In a hot wok or frying pan, sear the chicken in some oil for about 3 minutes. Add the red pepper and cook another 3 minutes. Add the pineapple and cook about 5 minutes. Add the curry paste and cook for 4 or 5 minutes. Add the coconut milk and bring to a simmer. Lower heat and cook about 7 minutes. Remove from heat, and stir in the basil and lime juice.
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