PINEAPPLE GINGER CHOPS
Pork and pineapple goes wonderfully together so this recipe will be a hit for your family. The recipe is so quickly prepared, it is a perfect for a weeknight supper.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 323 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 178mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
PINEAPPLE-PLUM CHUTNEY
Make and share this Pineapple-Plum Chutney recipe from Food.com.
Provided by Charlotte J
Categories Chutneys
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 10
Steps:
- Combine pineapple, plum sauce, rice vinegar, water, cilantro, sweet chili sauce, chili garlic sauce, sesame seed, garlic and ginger in bowl.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 170.7, Fat 1.8, SaturatedFat 0.2, Sodium 469.3, Carbohydrate 38, Fiber 3.5, Sugar 13.5, Protein 2.1
CHRIS'S PINEAPPLE AND GINGER CHUTNEY
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
- Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
- Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
- Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
PINEAPPLE, FIG & GINGER CHUTNEY
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 1h5m
Yield Makes about 1.3kg/3lb
Number Of Ingredients 9
Steps:
- Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
- Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium
GINGER PINEAPPLE PLUM CHUTNEY
Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw.
Provided by Marla Swoffer
Categories Chutneys
Time 5m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- Combine ingredients well and serve.
Nutrition Facts : Calories 148, Fat 0.4, Sodium 11.6, Carbohydrate 38, Fiber 3.2, Sugar 28.7, Protein 1.3
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