Spaghetti With Pineapple Food

QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
• Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
• Pour in cream and mix to combine. Cook for 2 more minutes.
• Drain pasta and add to the skillet with the sauce. Mix well and serve.

HAWAIIAN SPAGHETTI

Steps:

• Brown meat,onions,green pepper and mushrooms.When done add the sugar.Drain meat before adding sugar if necessary.
• Add pineapple.
• Cook pasta about 5 minutes or so.Not all the way through.Drain.Do not rinse.
• In a separate bowl,combine gravy and soy sauce.
• Mix all together.Put in covered casserole (Pam it,if you like)
• Bake at 350 degrees for 30 to 45 minutes.

HAWAIIAN STYLE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.

MEATBALL PINEAPPLE PASTA

Steps:

• Put a big pot with 1/3 full of water to boil with dash of salt and 1 spoon of oil.
• Cut all the pineapple slices to smaller pcs. Hold the juice or you can drink it cold :)
• In the smaller pot empty the jar of spaghetti sauce and add all other ingredients to it plus pineapples to cook.
• Add all Meatballs total of 20 pcs to the sauce, after the sauce is ready you can cut them in half or 1/4. After 15-20 minutes the the sauce is ready.
• After the pasta boil for 10-15 minutes, to be sure is soft and cooked, drain the water rinse it with warm water.
• Clean the pot and put it back on stove and pour oil in it. Sometimes I like to put raw sliced Potatoes or pcs of pita bread at the bottom of the pot to turn golden in the oil,... bottom of the spaghetti mix.
• Pour half the portion of the cooked spaghetti or your choice to pasta inside the pot and pour the half of the sauce on top and do the same thing again.
• Steam it for 20 minutes and ready to serve and eat.
• If you put Potatoes or bread at the bottom of the pot be careful when you empty the pasta. Now Potatoes or breads are golden and crispy too and just put them in the dish and serve it.

SPAGHETTI WITH PINEAPPLE

Steps:

• Marinate chicken in pineapple syrup and 1/8 tsp iodized fine salt (or 1/3 tsp iodized rock salt) for 30 minutes. Drain and set aside.
• Sauté garlic, onion and chicken. Add 1/2 cup water, 1/2 tsp iodized fine salt (or
• 1-1/2 tsp iodized rock salt), 1/8 tsp pepper and all other remaining ingredients except spaghetti and cheese. Simmer for 10 minutes.
• Pour over or blend with cooked Spaghetti. Top with grated cheese.

PINEAPPLE CHICKEN WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

PINEAPPLE PANCETTA PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
• Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2-3 minutes. Transfer to a bowl and set aside.
• Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2-3 minutes.
• Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2-3 minutes, until smooth and warmed through. Cover and simmer for 2-3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
• Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
• Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
• Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!