ROASTED PINEAPPLE
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
- Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
- Serve warm or at room temperature.
GLAZED PINEAPPLE
Steps:
- Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.
PINEAPPLE GLAZE FOR HAM
A simple, sweet glaze for that baked ham - pineapples, cherries and brown sugar.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 14
Number Of Ingredients 3
Steps:
- Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
- In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 23.8 g, Fiber 0.3 g, Sodium 7.1 mg, Sugar 20.7 g
PINEAPPLE-GLAZED PORK ROAST
Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.
Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
- Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.
BROWN SUGAR GLAZED PINEAPPLE
Steps:
- Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
- Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
- Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.
ROASTED PORK LOIN WITH PINEAPPLE GLAZE
Provided by Marcela Valladolid
Categories main-dish
Time 14h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
- Preheat the oven to 400 degrees F.
- For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
- For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
- Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
- Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
- Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.
PINEAPPLE GLAZED PORK RIBS
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
- To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
- In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.
ROASTED PINEAPPLE W BALSAMIC GLAZE HONEY & FRESH GOAT CHEESE
Make and share this Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
- Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
- To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
- Allow to cool to at room temperature before serving.
Nutrition Facts : Calories 389, Fat 24.4, SaturatedFat 16.1, Cholesterol 64.1, Sodium 324.5, Carbohydrate 35.8, Fiber 2.4, Sugar 30.1, Protein 10.3
PINEAPPLE & CHILLI GLAZED GAMMON
Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h50m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
- Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
- Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don't worry if the ends get a little dark, as this adds flavour.
- Remove from the oven and rest for 15 mins. Carve and serve.
Nutrition Facts : Calories 375 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Protein 34 grams protein, Sodium 5.2 milligram of sodium
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- Cut your pineapple into spears. You can cut as little or as much of the pineapple as you'd like - 1/2 of the pineapple should be more than enough for 2 people, but the whole pineapple is a better choice for a family.
- Combine the honey, lime juice, and cinnamon in a gallon zip-top bag or plastic container large enough to hold the pineapple spears.
- Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading over night, if need be.
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