Tequila And Lime Baked Pineapple Recipes

TEQUILA AND LIME BAKED PINEAPPLE

Steps:

• Stir together tequila, lime juice, and sugar until sugar is dissolved.
• Peel pineapple with a large sharp knife, keeping crown of leaves attached. Trim bottom.
• Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel. Cut out channel and eyes and repeat procedure with remaining rows of eyes.
• Preheat oven to 425°F.
• Lay pineapple on its side, then, beginning at base and moving upward, carefully cut pineapple lengthwise in half through leaves, keeping leaves attached. Cut out core from each half and pull out some of long innermost leaves so no leaves are longer than about 7 inches.
• Arrange pineapple halves, flat sides down, in a glass or ceramic 13- by 9-inch baking dish, then pierce all over and all the way through with a skewer.
• Stir tequila mixture and spoon over pineapple. Lay a sheet of wax paper over pineapple and bake in middle of oven, basting with juices every 10 minutes, until pineapple is tender and slightly caramelized, about 50 minutes. Halve pineapple halves lengthwise and serve with any juices remaining in baking dish.

TEQUILA LIME PINEAPPLE SALSA

Steps:

• Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
• Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
• Drain and toss with brown sugar.
• Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
• Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.

GRILLED TEQUILA LIME PINEAPPLE CHUNKS

Steps:

• Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks.
• In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature. Preheat grill to medium high. Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 68 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita.