Spaghetti With Pineapple Recipes

PINEAPPLE AND ARTICHOKE PASTA

Pineapple and Artichoke Pasta image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds farfalle (or your choice of pasta)
1/4 cup olive oil
1 large red onion, peeled and diced small
4 cloves garlic, chopped
3 tablespoons freshly chopped cilantro leaves
1 tablespoon freshly chopped parsley leaves
1 fresh pineapple, skin removed, cored and cut into chunks
2 (16-ounce) cans artichokes, cut into wedges
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/8 cup extra-virgin olive oil
6 sprigs fresh cilantro

Steps:

In a large pot, cook pasta to al dente, drain and set aside.
In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften.
Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat.
Transfer pasta to a large serving bowl and garnish with cilantro. Serve family style.

BEST SPAGHETTI AND MEATBALLS

Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

PINEAPPLE CHICKEN WITH SPAGHETTI

Pineapple Chicken with Spaghetti image

From Canton, Ohio, Cheryl Harris shared the recipe for this stir-fry that's full of crisp-tender veggies. Chunks of pineapple add a colorful burst of fruity goodness to every forkful.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked spaghetti, broken in half
1 can (20 ounces) unsweetened pineapple chunks
1 large green pepper, julienned
2 medium carrots, thinly sliced
3 green onions, chopped
1 tablespoon minced fresh gingerroot
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 garlic clove, minced
4 teaspoons cornstarch
1/4 cup reduced-sodium soy sauce

Steps:

Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 346 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 464mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SPAGHETTI WITH PINEAPPLE

Spaghetti With Pineapple image

Make and share this Spaghetti With Pineapple recipe from Food.com.

Provided by kitinsoco

Categories Spaghetti

Time 50m

Yield 7 serving(s)

Number Of Ingredients 9

Ingredients

250 g spaghetti, cooked
100 g chicken breasts, deboned and cut into strips
6 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons raisins
439 g pineapple
1 small red bell pepper, cut into strips
250 g spaghetti sauce
1/4 cup cheese, grated

Steps:

Marinate chicken in pineapple syrup and 1/8 tsp iodized fine salt (or 1/3 tsp iodized rock salt) for 30 minutes. Drain and set aside.
Sauté garlic, onion and chicken. Add 1/2 cup water, 1/2 tsp iodized fine salt (or
1-1/2 tsp iodized rock salt), 1/8 tsp pepper and all other remaining ingredients except spaghetti and cheese. Simmer for 10 minutes.
Pour over or blend with cooked Spaghetti. Top with grated cheese.

Nutrition Facts : Calories 267.1, Fat 3.9, SaturatedFat 1.2, Cholesterol 11.7, Sodium 223.9, Carbohydrate 48, Fiber 2.9, Sugar 12.5, Protein 10.6

QUICK CURRY PASTA WITH GROUND BEEF AND PINEAPPLE

Quick Curry Pasta with Ground Beef and Pineapple image

This is a super quick pasta dish that the whole family loves. I often make a double portion of the sauce for the next day. Then I serve the sauce on top of the pasta instead of mixing it all together at once.

Provided by barbara

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound penne or other pasta of your choice
2 tablespoons olive oil
1 pound ground beef
1 (15 ounce) can pineapple chunks, drained, liquid reserved
1 medium leek, cleaned and thinly sliced
3 tablespoons mild curry powder
1 tablespoon instant vegetable bouillon granules
salt and freshly ground black pepper to taste
½ cup ketchup
4 tablespoons tomato paste
1 cup heavy cream

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
Pour in cream and mix to combine. Cook for 2 more minutes.
Drain pasta and add to the skillet with the sauce. Mix well and serve.

Nutrition Facts : Calories 1011.3 calories, Carbohydrate 117.3 g, Cholesterol 152.5 mg, Fat 46 g, Fiber 7.4 g, Protein 38 g, SaturatedFat 20.7 g, Sodium 568.4 mg, Sugar 29 g

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