Spicy Pineapple Wedges Recipes
SPICY PINEAPPLE MARGARITA
Steps:
- Preheat a grill to high heat.
- Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
- Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
- Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
- Strain into the glasses over the ice. Garnish each with a lime wheel.
SPICY PINEAPPLE MARGARITAS
"This is a signature cocktail at my house," says Katie.
Provided by Katie Lee Biegel
Categories beverage
Time 5m
Yield 2 margaritas
Number Of Ingredients 9
Steps:
- Combine the tequila, agave, pineapple, cilantro and chile pepper in a large shaker; muddle with the end of a wooden spoon.
- Add the pineapple juice, lime juice and triple sec to the shaker and fill with ice. Cover and shake vigorously for 15 seconds. Strain into 2 rocks glasses filled with ice. (Rim the glasses with salt, if desired.) Garnish with the pineapple wedges and more chile pepper.
SPICY PINEAPPLE WEDGES
"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." -Chris Morocco, associate food editor
Provided by Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper.
SPICY PINEAPPLE PICKLE (ACAR NENAS)
This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.
Provided by Kitty Z
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple into 1-cm-thick wedges.
- Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
- Add remaining ingredients and cook, stirring constantly, for 10 minutes.
- The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.
Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9
SPICY TILAPIA WITH PINEAPPLE-PEPPER RELISH
Found in Cooking Light Magazine, April 2007, Kate Washington. Use fresh pineapple chunks with this dish, serve with coconut rice (use light coconut milk for some water to cook) & add toasted coconut flakes; & a salad of baby greens with tossed lime dressing to round out your menu.
Provided by Manami
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Combine Cajun seasoning, salt, and pepper in a small bowl.
- Sprinkle fish evenly with spice mixture.
- Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Combine pineapple, onions, tomatoes, rice vinegar, chopped cilantro & chopped jalapeno in a large bowl, stirring gently.
- Serve pineapple mixture with fish.
- Garnish with lime wedges.
Nutrition Facts : Calories 226.2, Fat 5.3, SaturatedFat 1.2, Cholesterol 85.1, Sodium 199.8, Carbohydrate 11.2, Fiber 1.6, Sugar 7.4, Protein 34.9
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1 unit pineapple. 0 teaspoon cayenne pepper. Instructions. 1. Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. 2. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper
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