Spicy Pineapple Slices Recipes

SPICY PINEAPPLE SAUCE

Steps:

• In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
• In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
• Liberally dust warm corn wedges with sugar and cinnamon mixture.
• Serve pineapple salsa over ice cream with the fried corn tortillas.

SPICED PINEAPPLE

Steps:

• Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.

SPICY GRILLED PINEAPPLE

Steps:

• Heat the grill to high, brushing the grates with oil.
• Prepare pineapple by removing the tops and the skin.
• Slice into rounds, about 3/4 inch thick and remove the cores.
• In a small bowl, combine the olive oil, salt, and cayenne pepper.
• Brush pineapple slices with oil mixture.
• Place on grill, cover and cook 8-10 until charred and tender, turning once.

SPICY GRILLED PINEAPPLE

Steps:

• Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
• Toss with olive oil and cayenne pepper; season with coarse salt.
• Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.

GRILLED PINEAPPLE SLICES

Steps:

• Mix the melted butter with honey and salt until well combined.
• Brush liberally over both sides of the pineapple slices.
• Place the slices on a large baking sheet; cover with plastic wrap and refrigerate for about 2 hours or up to 24 hours.
• Lightly oil the grill grate.
• Set the grill to high heat.
• grill the pineapple slices about 2-3 minutes per side or until grill marks appear on the slices and the they are heated through.

SPICY PINEAPPLE SAUCE

Steps:

• In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
• In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES

Steps:

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.