Pineapple Honey Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Steps:

• 1. Pare off the outside of the pineapple and cut into slices. You don't really need to core it- just don't eat the center.
• 2. Brush a grill grate with oil, then grill pineapple slices a couple minutes on each side, just enough to warm and char lightly, brushing with a little honey.
• 3. Drizzle with a little more honey before serving if you like.

Steps:

• Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts.
• In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.

Steps:

• In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.
• Preheat a grill pan over medium heat.
• Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
• To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

Steps:

• Add a piece of pineapple, 2 teaspoons simple syrup, and 1 teaspoon chopped mint to each of 4 tall glasses and muddle. Fill half of each glass with ice.
• In a pitcher, mix together the lemon juice, seltzer and limoncello, if using. Divide the mixture among the glasses and garnish with fresh pineapple and mint sprigs.
• Heat the water and honey in a small pot over low heat. When the mixture is hot remove it from the heat and let cool.

Steps:

• Core the pineapple and be sure all the eyes are scooped out. Cut into small pieces.
• Put the cut up pineapple and lemon in a blender and process until finely chopped or run through a food grinder using a fine blade.
• Add sugar and mix well then let stand overnight in a heavy saucepan.
• The next day, add a dash of salt. Cook over very low heat for about 2 hours, or until very thick. Stir frequently to prevent scorching.
• Ladle into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.