Pineapple Relish Recipes

BROWN SUGAR RIBS WITH PINEAPPLE RELISH

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
• Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
• For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
• Remove the ribs from the oven and preheat the broiler.
• Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
• Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.

PINEAPPLE CHUTNEY

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.

PINEAPPLE CRANBERRY RELISH

Steps:

• In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

PINEAPPLE PICKLE RELISH

Steps:

• Combine brown and white sugars, cinnamon stick, cloves, and apple cider vinegar in a medium saucepan.
• Bring to a boil over medium heat and simmer 10 minutes.
• Add both cans of drained pineapple chunks. Bring to a boil again and cook 10 more minutes.
• Put in jars and store in the refrigerator.

PINEAPPLE CRANBERRY RELISH

Steps:

• In a small saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until the berries pop, about 15 minutes. Cool., Transfer to a large bowl; stir in the remaining ingredients. Store in the refrigerator.

INDIAN PINEAPPLE RELISH

Steps:

• Drain pineapple but reserve the juice, chop finely.
• Heat oil in a pan, and add mustard seeds immediately to it.
• As soon as it begins to sputter, add cumin and onion seeds.
• Add ginger and chilies and saute for about a minute until just aromatic.
• Add the pineapples, raisins, sugar and salt.
• Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
• Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.

PINEAPPLE-MINT RELISH

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.