Cherry Pineapple Relish Recipes

Steps:

• Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

Steps:

• Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

Steps:

• Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
• In a medium saucepan add the liquid and stir in the spices.
• Cook over medium heat, stir until thickened, add any options at this point.
• Remove from heat, stir in the tidbits and cherries.
• Baste over ham slices, grilled chicken or veggies.
• Refrigerate any unused mixture.

Steps:

• Drain pineapple thoroughly in sieve set over large measuring cup. Add enough water to juices in cup to measure 2 cups liquid. Place liquid in large non-aluminum saucepan. Add cranberries and sugar. Stir over high heat until sugar dissolves and mixture comes to boil. Continue to boil until most berries pop open and mixture is thick, stirring occasionally, about 10 minutes. Remove from heat. Mix in drained pineapple, walnuts, lemon juice and cloves. Transfer to bowl and refrigerate uncovered until cold, about 2 hours; cover. (Can be prepared 2 weeks ahead. Keep refrigerated.)

Steps:

• Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

Steps:

• Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
• Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
• Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

Steps:

• Stir together instant pistachio pudding mix, frozen whipped topping, mini marshmallows, fruit cocktail, crushed pineapples, and maraschino cherries in a large bowl. Cover and refrigerate for at least 1 hour.

Steps:

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

Steps:

• Dice one red onion.
• Heat olive oil in a saute pan over medium-high heat. Saute dried cherries, pineapple and diced red onion until the onion is soft.
• Add chicken broth, reduce heat and saute until the pan is almost dry (this will reconstitute the cherries).
• Serve warn.

Steps:

• In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

Steps:

• Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
• Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
• Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

Steps:

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

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup; pour into medium saucepan. Add cranberries, dry gelatin mix, sugar and pineapple; mix well. Bring to boil, stirring frequently.
• Reduce heat to medium; cook 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat; stir in nuts. Cool 30 min.
• Spoon cranberry relish into small bowl. Refrigerate 6 hours or until firm. Stir before serving.

Steps:

• Heat pineapple juice, cherry juice, and ham drippings in saucepan over medium/high heat.
• Stir in Brown Sugar until dissolved completely.
• Stir occasionally until bubbling.
• Add pineapple slices and cherries, continuing to stir over medium/high heat.
• Glaze is ready when thickened to the consistency of syrup.
• Pour hot glaze over ham and add pineapple slices and cherries as garnish.