Tequila And Lime Baked Pineapple Recipes

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TEQUILA LIME PINEAPPLE SALSA



Tequila Lime Pineapple Salsa image

Saw this in People magazine while I was in a waiting room. I will have to find someone from whom to scrounge some tequila, as I don't normally buy that. If you buy jalapenos ahead of time, they will turn red - much cheaper than buying the red ones. I try to pick a couple that are already turning, but are still in the green bin. Recipe from Border Grill in LA. Please note that the nutritional information will be off, as you use only half of the pineapple.

Provided by duonyte

Categories     Pineapple

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

1 pineapple
1/4 cup tequila
3 tablespoons lime juice, divided
1 teaspoon brown sugar
canola oil
1/2 red onion, cut into 1/4 inch dice
1 green jalapeno, minced
1 red jalapeno chile, minced
1/4 cup chopped cilantro
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
  • Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
  • Drain and toss with brown sugar.
  • Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
  • Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.

Nutrition Facts : Calories 158.3, Fat 3.7, SaturatedFat 0.5, Sodium 585.5, Carbohydrate 33.6, Fiber 3.7, Sugar 24.5, Protein 1.5

TEQUILA AND LIME BAKED PINEAPPLE



Tequila and Lime Baked Pineapple image

Categories     Tequila     Dessert     Bake     Low Fat     Quick & Easy     Lime     Pineapple     Summer     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

3 tablespoons tequila (preferably reposado or añejo)
3 tablespoons fresh lime juice
2 tablespoons sugar
1 (3-lb) pineapple (labeled "extra sweet")

Steps:

  • Stir together tequila, lime juice, and sugar until sugar is dissolved.
  • Peel pineapple with a large sharp knife, keeping crown of leaves attached. Trim bottom.
  • Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel. Cut out channel and eyes and repeat procedure with remaining rows of eyes.
  • Preheat oven to 425°F.
  • Lay pineapple on its side, then, beginning at base and moving upward, carefully cut pineapple lengthwise in half through leaves, keeping leaves attached. Cut out core from each half and pull out some of long innermost leaves so no leaves are longer than about 7 inches.
  • Arrange pineapple halves, flat sides down, in a glass or ceramic 13- by 9-inch baking dish, then pierce all over and all the way through with a skewer.
  • Stir tequila mixture and spoon over pineapple. Lay a sheet of wax paper over pineapple and bake in middle of oven, basting with juices every 10 minutes, until pineapple is tender and slightly caramelized, about 50 minutes. Halve pineapple halves lengthwise and serve with any juices remaining in baking dish.

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