CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Provided by Liza Agbanlog
Categories Philippines Chicken Dinner Pineapple Soy Sauce Rice Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
- Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
- Add the chicken and sauté until no longer pink, about 5 minutes.
- Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
- Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
- Serve with steamed rice.
HELADO DE PINA(PINEAPPLE ICE)
Make and share this Helado De Pina(Pineapple Ice) recipe from Food.com.
Provided by Lavender Lynn
Categories Pineapple
Time 15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Peel the pineapple.
- Remove the heart.
- Cut the rest of the pineapple in small pcs.
- Crush the ice.
- Use the blender to puree the chopped ice, the pineapple, sugar, and lemon juice.
- Freeze.
- For best results, the pineapple should be very cold.
Nutrition Facts : Calories 107.6, Fat 0.1, Sodium 1.8, Carbohydrate 27.9, Fiber 0.8, Sugar 25.9, Protein 0.3
NO-CHURN PINEAPPLE ICE CREAM SLICES
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
- Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
- Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
- Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.
ATOLE DE PIñA
Categories Non-Alcoholic Fruit Vegetarian Kid-Friendly Tropical Fruit Pineapple Winter Vegan Gourmet Drink Small Plates
Yield Makes about 1 1/2 quarts. Serves 6 to 8
Number Of Ingredients 4
Steps:
- Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
- Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
- Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.
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