Cilantro Wrapped Prawns With Spicy Pickle Pineapple Recipes

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BACON WRAPPED PINEAPPLE SHRIMP



Bacon Wrapped Pineapple Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 3

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or one 14-ounce can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise

Steps:

  • Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE



Caribbean Chicken with Pineapple-Cilantro Rice image

For something a little more light and fun, but still pretty easy.

Provided by KyleeJo06

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 16

1 tablespoon light brown sugar
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ cups water
1 (8 ounce) can sliced pineapple in juice, drained - divided
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1 pinch garlic salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
  • Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
  • While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g

SPICY PINEAPPLE PICKLE (ACAR NENAS)



Spicy Pineapple Pickle (Acar Nenas) image

This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.

Provided by Kitty Z

Categories     Pineapple

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

500 g fresh pineapple, peeled and cored
2 tablespoons oil
6 cm fresh ginger, peeled and sliced
1 medium red chili pepper, sliced and seeds removed
1/2 teaspoon salt
2 -3 drops dark soy sauce
3 tablespoons sugar
1 tablespoon vinegar

Steps:

  • Cut pineapple into 1-cm-thick wedges.
  • Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
  • Add remaining ingredients and cook, stirring constantly, for 10 minutes.
  • The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.

Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA



Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Steps:

  • Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

SWEET & HOT PRAWN & PINEAPPLE CURRY



Sweet & hot prawn & pineapple curry image

A rich and fragrant prawn curry, ready to eat in just half an hour

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

1 tbsp vegetable oil
4 tbsp massaman curry powder
2 tbsp palm sugar , or soft brown sugar
2 tsp turmeric
1 tbsp fish sauce
2x 400ml cans coconut milk
1 small pineapple , peeled and chopped into chunks
10 dried kaffir lime leaves, torn or juice of half a lime
5 red chilli , chopped
3 lemongrass stalks, peeled and cut into finger sized pieces
600g peeled raw tiger prawn

Steps:

  • In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

Nutrition Facts : Calories 304 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.31 milligram of sodium

GRILLED TILAPIA WITH PINEAPPLE SALSA



Grilled Tilapia with Pineapple Salsa image

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 10

2 cups cubed fresh pineapple
2 green onions, chopped
1/4 cup finely chopped green pepper
1/4 cup minced fresh cilantro
4 teaspoons plus 2 tablespoons lime juice, divided
1/8 teaspoon plus 1/4 teaspoon salt, divided
Dash cayenne pepper
1 tablespoon canola oil
8 tilapia fillets (4 ounces each)
1/8 teaspoon pepper

Steps:

  • For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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