Fire And Ice Pineapple Bits Recipes

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

FRESH PINEAPPLE ICE

Steps:

• Combine water, sugar and pineapple in a large saucepan and bring to a boil over medium heat. Stir, remove from heat and let cool. Process in a food processor to a rough puree. Transfer to a shallow baking dish and freeze until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks with a fork or ice pick. Serve in large goblets.

PINEAPPLE CHICKEN BITES

Steps:

• Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
• In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
• Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually.
• Bake in the preheated oven 15 minutes, or until golden brown.

FIRE AND ICE PINEAPPLE BITS

Steps:

• In a medium bowl, combine the sugar, salt and chile, pressing with the back of a spoon until mixed. Stir in the pineapple.
• Refrigerate for at least 2 hours or up to 1 day.
• Divide the pineapple and its syrup among 4 bowls.

FIRE AND ICE

Steps:

• Combine ingredients in a mixing glass. Stir well. Strain into a cocktail glass.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

FIRE & ICE PINEAPPLE BITS

Steps:

• In a medium bowl, combine sugar, salt, and chile, pressing with the back of a spoon until mixed. Stir in the pineapple and refrigerate for at least 2 hours or up to 1 day.