Spicy Pineapple Sauce Recipes

SPICY PINEAPPLE SAUCE

Steps:

• In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
• In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

PINEAPPLE SAUCE RECIPE

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.

SPICY PINEAPPLE BBQ SAUCE

Steps:

• Combine the BBQ sauce, pineapple juice and chile-garlic sauce in a small saucepan. Bring to a low simmer, then reduce the heat to very low. Let cook, stirring often, until thickened, about 20 minutes.

SPICY PINEAPPLE SAUCE

Steps:

• In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
• In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
• Liberally dust warm corn wedges with sugar and cinnamon mixture.
• Serve pineapple salsa over ice cream with the fried corn tortillas.

SPICY PINEAPPLE SAUCE

Steps:

• Heat oil in a saute pan to medium temperature.
• Add garlic and onion.
• Saute about 2 minutes.
• Stir in rice vinegar and crushed pineapple, juice included.
• Add allspice, red pepper flakes and mustard.
• Heat, stirring, about 4 minutes or until bubbly and slightly thickened.
• Blend mixture, either by hand blender or container, until smooth,
• Just before serving, stir in chopped basil and diced red bell pepper.

SPICY PINEAPPLE SLICES

Steps:

• In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

HAM ROLLS WITH SPICY PINEAPPLE SAUCE

Steps:

• For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
• For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
• Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
• Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
• To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.

SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.