Pineapple Jalapeno Pizza Recipes
SPICY JALAPENO PINEAPPLE MARGARITA
Steps:
- For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
- In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard.
- Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass.
- Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve.
- Preheat a grill over medium-high heat.
- Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
- Preheat a grill to medium-high heat.
- Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.
PINEAPPLE JALAPENO PIZZA
Tropical goodness with a kick in every bite! A perfect balance of sweet, savory and spicy that is a great party pleaser or a quick and easy meal for those hectic days!
Provided by Catherella1
Categories Fruit Appetizers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat oven to 450 degrees F (230 degrees C).
- Brush the entire crust surface with olive oil, and sprinkle with Italian herb mix, parsley flakes, and 1/2 cup of the Parmesan cheese. Sprinkle 1/4 cup of mozzarella cheese over the crust.
- Place pineapple chunks in a bowl, and toss with remaining Parmesan cheese. Spread the pineapple chunks evenly over the crust, and sprinkle pizza with the chopped jalapeno. Top with the remaining mozzarella cheese.
- Place the pizza directly on the oven rack, and bake until the crust is crisp and the cheese is melted and slightly browned, 10 to 12 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 27.8 g, Cholesterol 30.3 mg, Fat 11.2 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 5.5 g, Sodium 534.3 mg, Sugar 8.9 g
PIZZA ALLA BENNO: SPECK, PINEAPPLE, JALAPEñOS, MOZZARELLA, AND TOMATO
I created this pizza, an upgraded take on "Hawaiian pizza," typically made with Canadian bacon and canned pineapple, for my son, Ben. When he was growing up, that's the pizza he always ordered and I cringed at the combination every time. When I opened up my own pizzeria, I wanted to come up with a pizza using the same or similar ingredients that would please both Ben and me. We start with fresh pineapple and slice it paperthin so it caramelizes in the oven, and we use speck in place of Canadian bacon. But what I think really makes this pizza is the addition of jalapeño peppers. Their heat cuts through the sweetness of the pineapple.
Yield makes 1 pizza (serves 1)
Number Of Ingredients 9
Steps:
- Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
- Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the cheese and then the jalapeño slices over the pizza, lay 2 pineapple slices in each quadrant of the pizza, putting the halves together to look like a whole round, and lay the final slice in the center of the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters, making sure that each quadrant contains a whole slice of pineapple. Drape one slice of speck onto each quadrant, finely snip the chive over the pizza, and serve.
- Gewürztraminer (Alto Adige)
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- Option 1: On stovetop: heat oil in a cast iron pan on high heat. In a small bowl or ziploc bag, cover the pineapple with the honey, lime juice, and a dash of hot sauce (if using) and toss to coat. When oil is hot, cook on medium-high heat for 2-3 minutes on each side. Set aside.
- Option 2: On grill: In a small bowl or ziploc bag, cover the pineapple with the oil, honey, lime juice, and a dash of hot sauce (if using) and toss to coat. Thread pineapple chunks on a skewer and grill for 4-5 minutes. Set aside.
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4.8/5 (17)Total Time 40 minsCategory MainCalories 227 per serving
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- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack.
- Prepare dough through step 5 (my only suggested change is to season the flour mixture generously with freshly ground pepper before turning on the food processor).
- Evenly spread 1/4 cup barbecue sauce over each pizza. Divide toppings evenly over the two pizzas, beginning with grated mozzarella, followed by sliced pineapple, pickled jalapeños, crumbled feta and chopped onion.
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board, slice and serve with desired garnishes on the side.
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