Ginger Yogurt Sauce On Pineapple Food

GINGER YOGURT SAUCE ON PINEAPPLE

Ginger Yogurt Sauce on Pineapple image

Try this quick dessert sauce over any fruit you like.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon finely grated fresh ginger (from a 1-inch piece)
1 cup plain low-fat yogurt
3 tablespoons honey
1 pineapple, pared, cored, and cut into wedges (see note, above)
1/4 cup sliced toasted almonds (optional)

Steps:

Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

Nutrition Facts : Calories 145 g, Fat 1 g, Fiber 1 g, Protein 4 g

GINGER YOGURT SAUCE ON PINEAPPLE

Ginger Yogurt Sauce on Pineapple image

Gingered yogurt provides a sweet and spicy edge to pineapple spears in this light dessert. Try all of Martha Stewart's 15 minute desserts.

Categories pineapple Fruit dessert brunch breakfast Yogurt almonds nuts ginger fruit dessert healthy dessert

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 tbsp. finely grated fresh ginger
1 c. plain low-fat yogurt
3 tbsp. honey
1 pineapple
1/4 c. sliced toasted almonds (optional)

Steps:

Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

PINEAPPLE-GINGER CHICKEN STIR-FRY

Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

Steps:

Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PINEAPPLE GINGER CHOPS

Pineapple Ginger Chops image

Pork and pineapple goes wonderfully together so this recipe will be a hit for your family. The recipe is so quickly prepared, it is a perfect for a weeknight supper.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
1 teaspoon pepper
1/2 teaspoon ground ginger
4 bone-in pork loin chops (7 ounces each)
1 tablespoon butter
1/2 cup orange juice
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water

Steps:

Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 323 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 178mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED PINEAPPLE DESSERT WITH GREEK YOGURT

Grilled Pineapple Dessert with Greek Yogurt image

Grilled pineapple is one of my favorite desserts on a warm summer night when we are throwing a barbeque. I serve them with homemade mint sugar and sweetened Greek yogurt.

Provided by susi310

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 2h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 (16 ounce) cans pineapple slices, drained
2 lemons, juiced
4 tablespoons white sugar, divided, or more to taste
1 tablespoon minced fresh ginger
3 tablespoons fresh mint leaves
1 (7 ounce) container Greek yogurt

Steps:

Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 37.6 g, Cholesterol 7.5 mg, Fat 3.6 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 31.5 g

EASY PINEAPPLE-GINGER GLAZE

Easy Pineapple-Ginger Glaze image

Put some extra zing into your next ham glaze with this simple recipe that combine the soft fruit tones of pineapple with the peppery snap of ginger.

Provided by By Paula Jones

Categories Condiment

Time 5m

Yield 6

Number Of Ingredients 3

Ingredients

3/4 cup packed brown sugar
1/2 cup pineapple juice
1/2 teaspoon ground ginger

Steps:

In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.

Nutrition Facts : ServingSize 1 Serving

BROILED PINEAPPLE WITH GINGER-YOGURT SAUCE II

Broiled Pineapple With Ginger-Yogurt Sauce II image

Categories gluten-free low-calorie nut-free vegetarian 30-minute meals feed a crowd dessert

Time 18m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 c. (4 ounces) plain yogurt
1 1/2 tsp. chopped crystallized ginger
1 tsp. vanilla extract
1 tsp. grated orange rind
2 tbsp. butter
4 1/2 tsp. lime juice
2 tbsp. unsweetened peach or apricot fruit spread
1/2 cored, peeled pineapple, cut into wedges 1 1/2" thick

Steps:

Broil, turning once, until lightly browned on both sides, 5 to 7 minutes, shaking the pan occasionally so the juices don't burn. Remove the wedges and juices to 4 bowls, and serve hot or warm topped with the yogurt sauce.

PINEAPPLE GINGER DRESSING

Pineapple Ginger Dressing image

A favorite on spring greens served with almonds and mandarin oranges. I think the pineapple juice on top of the ginger really gives it the kick.

Provided by Vegan Courtney

Categories Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 tablespoons cider vinegar
2 tablespoons sesame oil
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1/2 cup pineapple juice

Steps:

Put it all in a bottle and shake vigorously. If you like it smoother, you can throw it in a food processor.

Nutrition Facts : Calories 374.1, Fat 27.4, SaturatedFat 3.9, Sodium 1009.7, Carbohydrate 30.3, Fiber 0.4, Sugar 25.5, Protein 2.4

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Yogurt with Granola, Tropical Fruit, and Crystallized Ginger image

Provided by Bon Appétit Test Kitchen

Categories Fruit Ginger Breakfast Brunch No-Cook Low Fat Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Healthy Low Cholesterol Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)

Steps:

Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

GINGER YOGURT SAUCE

Ginger Yogurt Sauce image

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount.

Provided by WiGal

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup yogurt, preferably whole milk
1 teaspoon garlic, minced
1 tablespoon ginger, fresh minced
salt, to taste
1/8 teaspoon pepper
1 1/2 teaspoons lemon juice (to taste)

Steps:

Combine all.
Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

Nutrition Facts : Calories 43.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 28.8, Carbohydrate 4.2, Fiber 0.2, Sugar 3, Protein 2.3

PINEAPPLE GINGER PRESERVES

Pineapple Ginger Preserves image

Categories Condiment/Spread Ginger Breakfast Low Sodium Pineapple Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes five 1/2-pint jars

Number Of Ingredients 3

Ingredients

3 1/2 cups sugar
two 4-pound pineapples, peeled, cut into 1/4-inch-thick rings, cored, and chopped coarse (about 8 cups)
1/4 cup finely chopped peeled fresh gingerroot

Steps:

In a heavy kettle combine the sugar and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220°F. on a candy thermometer. Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F. on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the jars in a water bath canner or on a rack set in a deep kettle, add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring to a boil. Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
To sterilize jars and glasses for pickling and preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Just before they are to be filled invert the jars onto a kitchen towel dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

PINEAPPLE-GINGER SUNDAE

Pineapple-Ginger Sundae image

Reinvent the ice cream sundae with this tangy pineapple-ginger sauce.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h15m

Number Of Ingredients 4

Ingredients

1 large pineapple, washed and dried
1 3-inch piece fresh ginger, thinly sliced
1 cup sugar
3 cups low-fat vanilla frozen yogurt

Steps:

With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve.
Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
Slice wedges thinly crosswise. Divide frozen yogurt evenly between 6 bowls. Top with pineapple and chilled syrup. Serve immediately.

Nutrition Facts : Calories 338 g, Fat 4 g, Fiber 2 g, Protein 4 g

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Sausages With Tangy, Gingery Pineapple image

Debate ham and pineapple pizza all you want. There's no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.

Provided by Melissa Clark

Categories dinner, weekday, sausages, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
1/2 cup cilantro leaves and tender stems, roughly chopped
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil

Steps:

Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

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