Pineapple Cream Sauce Recipes

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

Steps:

• In a saucepan, combine all ingredients.
• Bring to a boil over high heat; reduce heat to med-high, stirring until reduced to about 1 cup (about 3-5 minutes).
• Place in container with lid and allow to chill in refrigerator.

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

Steps:

• In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool.
• Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl.
• Use this sauce on pork or as a marinade for grilled shrimp.

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

Steps:

• Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
• In a medium saucepan, mix the sugar and milk together.
• Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
• Beat the hot milk into the egg yolks in a bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer to a freezer-safe container and freeze several hours.