Warm Pineapple Topping Food

WARM PINEAPPLE SUNDAES WITH RUM SAUCE

Steps:

• Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

WARM PINEAPPLE TOPPING

Steps:

• Cut the top and bottom off the pineapple. Slice away the skin and cut into quarters. Remove the core. Cut the pineapple quarters into 1/2-inch slices.
• Place a nonstick skillet over medium-high heat. When hot, add the pineapple, brown sugar and lime juice. Cook a few minutes until the pineapple is warm and the juices are lightly caramelized.
• Spoon the pineapple into bowls and top with a small scoop of ice cream.

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

Steps:

• Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
• Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
• In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
• Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
• Arrange pineapple wedges on each pastry round, covering them completely.
• Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
• To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

PINEAPPLE HOT SAUCE

Steps:

• Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
• Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.

SWEET PINEAPPLE SAUCE

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.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

PINEAPPLE TOPPING FOR ANYTHING

Steps:

• Melt butter in skillet (I use an electric one because it's easier to control the heat).
• Add brown sugar and stir till sugar and butter are combined.
• Add pineapple and bring to a boil.
• Turn heat to medium (300°) and continue to cook till syrupy and thickened. This could take up to 30 minutes depending on ripeness of the pineapple.
• Serve warm over whatever you like.