TROPICAL PINEAPPLE SAUCE
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all. While it shines in a banana split, turning a sundae from typical to tropical, you'll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
Provided by Cathy Barrow
Categories condiments, project, sauces and gravies
Time 1h30m
Yield 4 cups, or 4 half-pint jars
Number Of Ingredients 6
Steps:
- Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.
- Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
- Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed.
- To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add the lids to soften rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace.
- Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours. You should hear them ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within 3 months, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 84 grams
PINEAPPLE SAUCE RECIPE
This homemade Pineapple Sauce is a delicious accompaniment that is made using pantry staples and comes together in under 10 minutes. Drizzle it on a scoop of ice-cream, crushed ice, or smother it on ham for the main course, it is going to make your holiday table shine.
Provided by Neha Mathur
Categories Accompaniment
Time 40m
Number Of Ingredients 11
Steps:
- Peel the pineapple using a sharp knife and chop the flesh into small cubes. To save time, you can buy already peeled and chopped pineapple. Add 2 cups of cubed pineapple and 1 tsp chopped garlic in the medium jar of a blender and blend to make a coarse mixture.
- Do not blend the pineapple too much. We are looking for a coarse texture here.
- Add the pineapple mixture in a heavy bottom pan along with ½ cup pineapple juice, ¼ cup vinegar, ¼ cup lemon juice, 1 tsp lemon zest, 1 cup brown sugar, 2 tsp red chili flakes, and 1 tsp salt. Bring the mixture to a boil and cook for 5-6 minutes on medium heat. Cover the pan with a lid of the mixture is spluttering too much. Keep stirring frequently.
- Mix 3 tbsp cornflour in ¼ cup water in a small bowl to make a thin slurry and add it to the pan.
- Cook on medium heat until the sauce thickens. Remove the pan from heat and let the sauce cool down. Store in a glass jar in the refrigerator and use as desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 37 g, Sodium 308 mg, Sugar 32 g, ServingSize 1 serving
TROPICAL TERIYAKI PORK MARINADE
Provided by Food Network
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling.
ASIAN PINEAPPLE SAUCE
Pineapple sauce for teriyaki chicken and Asian noodles.
Provided by mcdavis8784
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 39.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 1.4 g, Sodium 422.1 mg, Sugar 35.8 g
SWEET PINEAPPLE SAUCE
I simmer up a yummy pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert. Or try it with ham for a dressed-up dinner. -Mary Herron, Meshoppen, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.
Nutrition Facts :
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
TROPICAL FRUIT SUNDAES WITH PINEAPPLE-RUM SAUCE
Categories Rum Fruit Dessert Quick & Easy Frozen Dessert Pineapple Winter Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)
- Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.
TROPICAL SHRIMP DIPPING SAUCE
I've been trying to recreate coconut shrimp dipping sauce...this is close enough. It's great for dipping shrimp. Amounts are approximate, adjust to suit your taste.
Provided by alemonada
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.2 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 10.8 mg, Sugar 5.2 g
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
TROPICAL PINEAPPLE SALAD
A Caribbean inspired fruit salad from British tv chef Gary Rhodes. Cooking time is actually the chilling time.
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Halve the pineapple, cut away and discard the core, and scoop out the pineapple flesh. Reserve the shell.
- Roughly chop the flesh and toss with enough honey to sweeten.
- Halve the passion fruit, spoon out the pulp, and combine with the pineapple.
- Stir in the rum and chill for 30 minutes so the flavors marry.
- Spoon the fruit back into the shell and serve.
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- Over medium heat, bring to a boil while gently stirring constantly. Stir until mixture thickens, about 2 - 3 minutes.
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