Pineapple Mustard Sauce Recipes

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

Steps:

• Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

Steps:

• Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

Steps:

• In a small sauce pan mix the brown sugar, cornstarch and salt.
• Stir in undrained crushed pineapple, lemon juice and mustard.
• Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• Boil while stirring for 1 minute.
• Serve warm with ham.

Steps:

• Combine all ingredients in a bowl and chill until ready to serve.

Steps:

• For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
• For the shrimp; peel the shrimp leaving the tails on.
• Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
• In a large bowl stir together coconut milk, cilantro and lime juice.
• Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
• Drain the shrimp but DO NOT pat dry.
• In a small bowl whisk together the flour and beer.
• In a shallow dish combine the shredded coconut with flour and cayenne (if using.
• Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
• Place the shrimp on a baking sheet then freeze for 20 minutes.
• Pour oil into a Dutch oven to depth of 2-inches.
• Heat oil to 350 degrees.
• Cook the shrimp in batches (2-3 minutes, or until golden).
• Drain on paper towels, then sprinkle lightly with salt.
• Serve immediately with prepared dipping sauce.

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:

• Heat oil in a saute pan to medium temperature.
• Add garlic and onion.
• Saute about 2 minutes.
• Stir in rice vinegar and crushed pineapple, juice included.
• Add allspice, red pepper flakes and mustard.
• Heat, stirring, about 4 minutes or until bubbly and slightly thickened.
• Blend mixture, either by hand blender or container, until smooth,
• Just before serving, stir in chopped basil and diced red bell pepper.

Steps:

• Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.

Steps:

• Heat milk in double boiler. Beat yolks lightly. Combine sugar, flour, mustard powder ad salt and add to yolks. Add vinegar and pineapple. Slowly add to hot milk (will curdle). Add pinch of baking soda (less than 1/4 teaspoon) half way through to reduce curdling. Remove from double boiler and transfer to pot. Cook and stir until thickened (will thicken more as it cools).