CHILI PINEAPPLE
Chili, salt and pineapple is just one of those weird food combinations that really works. The chef who introduced me to this idea, Lindsey Bareham, recommends serving this recipe with drinks before dinner. To really make the dish shine you need to have a chilli with a bit of kick in it, although it doesn't have be one of the really firey ones like a habanero or bird's eye.
Provided by Sackville
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Core and peel the pineapple and cut into bite-sized chunks.
- Trim and split the chilli, scrape away the seeds and slice into small strips.
- Sprinkle the chilli and salt over the pineapple.
- Serve on a plate with toothpicks.
- Every bite should have a bit of chilli.
Nutrition Facts : Calories 117.6, Fat 0.3, Sodium 584.6, Carbohydrate 30.7, Fiber 3.3, Sugar 22.9, Protein 1.4
EASY PINEAPPLE CHILI
Make and share this Easy Pineapple Chili recipe from Food.com.
Provided by FLKeysJen
Categories Poultry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat in a skillet and drain the oil.
- Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.
CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
- Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
- Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.
PINEAPPLE-CHILI MARGARITAS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
- Photograph my Andrew Mccaul
PUMPKIN PINEAPPLE CHILI
Quick and easy soup with lots of veggies and original tastes with the pineapple and pumpkin. Serve with hot corn tortillas to eat on the side. Enjoy!
Provided by The Ingalls House
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 47m
Yield 8
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread corn and pineapple onto a baking sheet.
- Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
- Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
- Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 38.7 g, Cholesterol 3.7 mg, Fat 16.5 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 10.8 g, Sodium 991.1 mg, Sugar 12.3 g
PINEAPPLE & CHILLI GLAZED GAMMON
Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h50m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
- Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
- Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don't worry if the ends get a little dark, as this adds flavour.
- Remove from the oven and rest for 15 mins. Carve and serve.
Nutrition Facts : Calories 375 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Protein 34 grams protein, Sodium 5.2 milligram of sodium
HAWAIIAN-STYLE CHILI
This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.
Provided by Christian
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
- Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.
Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g
ALOHA CHILI
Pineapple and brown sugar give this out-of-the-ordinary chili a tropical taste. Everyone who samples it is pleasantly surprised, and they often request a second bowl. -Dyan Cornies, Vernon, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
Nutrition Facts : Calories 371 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 711mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 7g fiber), Protein 27g protein.
SWEET PINEAPPLE & CHILLI CHUTNEY
A fruity, spicy pickle to contrast with hot savoury recipes - add the chilli seeds if you can handle the heat!
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.
Nutrition Facts : Calories 97 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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