Pineapple Jalapeno Sauce Food

JALAPENO PINEAPPLE SAUCE

Steps:

• Place all ingredients in small food processor and blend.
• If you've tried this recipe, come back and let us know how it was!

JALAPENO PINEAPPLE BBQ SAUCE

Steps:

• Melt butter in saute pan.
• Sweat onions in butter.
• Add a teaspoon of salt.
• When onions are translucent, add garlic, jalapeno and pineapple.
• Saute until jalapeno and pineapples become soft.
• Add ketchup, stirring often until ketchup is heated through.
• Finish with worcestershire, stir to combine.
• Remove from heat and allow to cool.
• Once cooled, move to blender and process to combine.
• Add ketchup sparingly if sauce is to thick.

PINEAPPLE JALAPENO SAUCE

Steps:

• Remove the skin and cut the pineapple to chunks.
• Deseed the jalapeno and remove the pith.
• Cut onion into cubes.
• In a blender jar, add pineapple cubes, jalapeno, onion, garlic, vinegar, lemon juice, and salt.
• Blend it coarsely.
• And transfer to serving bowls. And enjoy with salad or sandwich.

PINEAPPLE JALAPENO MARMALADE

Steps:

• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

PINEAPPLE-JALAPENO PICKLE RELISH

Steps:

• Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

PINEAPPLE-JALAPEñO RELISH

Steps:

• Combine all ingredients in large bowl. Season to taste with salt and pepper.
• Cook mixture in large nonstick skillet over medium-high heat until almost all liquid evaporates, stirring occasionally, about 4 minutes. Cool and serve at room temperature. (Relish can be made 1 day ahead; refrigerate. Bring to room temperature before serving.)

ASIAN PINEAPPLE SAUCE

Steps:

• Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

SAUTEED CHICKEN BREASTS WITH PINEAPPLE AND JALAPENO CHILIES

Steps:

• Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
• In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
• In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.
• While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.
• Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
• Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

PINEAPPLE-GLAZED CHICKEN WITH JALAPEñO SALSA

Steps:

• Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
• Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
• Spoon salsa over chicken and serve.

PINEAPPLE-COCONUT SAUCE

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.