Sweet And Hot Pineapple Recipes
PINEAPPLE-MANGO GHOST PEPPER HOT SAUCE - RECIPE
A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish.
Provided by Mike Hultquist
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften.
- Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
- Add to a food processor and process until smooth.
- Pour into sterilized bottles and serve it up!
Nutrition Facts : Calories 5 kcal, ServingSize 1 serving
SWEET-AND-HOT PINEAPPLE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Cut a pineapple into small pieces (see Cook's Note). Microwave the grated zest of 3 limes on a paper towel until dry, about 1 minute. Mix the dried zest, 2 teaspoons salt, 1 teaspoon sugar and 1/4 teaspoon each ancho chile powder and cayenne pepper. Toss with the pineapple.
EASY SWEET AND SPICY CHICKEN
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.
SWEET & HOT PRAWN & PINEAPPLE CURRY
A rich and fragrant prawn curry, ready to eat in just half an hour
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
Nutrition Facts : Calories 304 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.31 milligram of sodium
SWEET 'N' HOT PINEAPPLE SALSA
Fresh pineapple salsa with sweet and hot relish and a hint of lime makes a perfect accompaniment to grilled meat or fish or as a snack with chips.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Mix together all ingredients in small serving bowl. Chill 1 to 2 hours. Serve with tortilla chips or as a side for grilled meat or fish.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 17.2 g, Cholesterol 0.5 mg, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 86.4 mg, Sugar 3.6 g
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- Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute. Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.
- Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.
- Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. Remove from the heat and add the green onions. Serve by itself or over rice. Enjoy!
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- In a small dish, mix together sesame oil, lime juice, and hot sauce. Brush the pineapple with the mixture.
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From bhg.com
- Grill the pineapple, sweet peppers, and onion on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until sweet peppers are slightly charred, turning once. Transfer pineapple and vegetables to a cutting board; cool slightly and coarsely chop.
- Meanwhile, in a medium saucepan, combine jam, vinegar, salt, cinnamon, allspice, and hot pepper sauce. Cook and stir on the stove top over low heat for 3 to 5 minutes or until jam is melted. Add the chopped pineapple, sweet pepper, and onion to the pan and stir. Serve warm or at room temperature over grilled meat or poultry. Makes six 1/3-cup servings.
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