ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE
Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone.
- Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time.
- Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 12 g, Protein 12 g
PINEAPPLE MUSTARD
Make and share this Pineapple Mustard recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl and chill until ready to serve.
Nutrition Facts : Calories 658.8, Fat 5.3, SaturatedFat 0.3, Sodium 1466.2, Carbohydrate 151.9, Fiber 6.2, Sugar 113.2, Protein 6.3
PINEAPPLE LIMEADE
Steps:
- In a pitcher combine limes, mint leaves and sugar. Muddle with a wooden spoon to extract the juice from the limes and to break up the mint leaves. Stir in pineapple juice and seltzer. Pour into glasses filled with ice.
PINEAPPLE MUSTARD GLAZED HAM
A baked spiral-sliced ham garnished with pineapple slices has a very retro feel. It's a recipe many of us are happy to revisit, especially around the holidays. Keeping the ham tightly wrapped in foil while it's in the oven ensures the meat will be succulent and juicy. Use canned pineapple slices packed in juice-fresh pineapple will not be as juicy and may dry out too quickly during cooking.
Provided by Cucina Casalingo
Categories Ham
Time 3h30m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
- Remove ham from packaging and discard plastic disk that covers bone.
- Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
- Place ham cut side down in lined baking dish and brush liberally with glaze.
- Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
- Brush with more glaze and wrap tightly in foil.
- Let stand at room temperature for 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 300 degrees.
- Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
- Remove ham from oven and roll back foil to expose ham.
- Increase oven temperature to 450 degrees.
- Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
- Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
- Serve.
PINEAPPLE-RUM MUSTARD
Steps:
- Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.
TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE PICKLE RELISH AND ANCHO GAUFRETTES
Provided by Bobby Flay
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
- To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze. Serve burgers on rolls with watercress.
- To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
- To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho chile powder.
PINEAPPLE LIMEADE
Steps:
- Cut the limes into small pieces and reserve 4 slices for garnish. Strain the juice from the pineapple slices and combine with the reserved pineapple juice. Set aside 4 pineapple slices for garnish and roughly chop the remainder.
- In a pitcher muddle the limes and stir in the sugar. Add the chopped pineapple, and muddle a bit more. Stir in the pineapple juice and 1 cup water. Add tequila, if desired.
- Serve in ice filled glasses garnished with pineapple and lime slices.
PINEAPPLE MARMALADE
This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.
Provided by Yoly
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
- Coarsely blend pineapple in a blender. Set aside.
- Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
- Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g
PINEAPPLE-MUSTARD-GLAZED HAM
The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates a sweet yet savory glaze and sauce to complementevery slice of ham.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)
- Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
- Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
BIGGEST LOSER'S PINEAPPLE-MUSTARD GLAZED CHICKEN
from The Biggest Loser Club online. My whole family likes this one. I grill the chicken in the George Foreman grill and then toss the breasts into the pan of glaze to coat. Yum!
Provided by jenpalombi
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, boil the chicken broth over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, rosemary, mustard powder, red pepper, and honey. Bring to a boil; reduce heat to low and simmer for 5 minutes, stirring ocasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
- Coat a grill rack with nonstick spray. Fire up the grill and heat for 10 minutes on medium-high. Place the rack on the grill.
- Grill the chicken for 4 minutes. Turn; grill for 1 minute. Brush with the pineapple-mustard glaze. Continue grilling the chicken until it is cooked through, about 3 to 5 minutes longer, brushing with the glaze.
Nutrition Facts : Calories 218.4, Fat 8.3, SaturatedFat 2.3, Cholesterol 54.4, Sodium 96.8, Carbohydrate 17.2, Fiber 0.5, Sugar 16.3, Protein 18.5
PINEAPPLE MUSTARD PORK LOIN
I found this Recipe in the Sunday Paper-Louisville, KY. Sounds great! Complement meat with another recipe I am posting (Recipe #60314).
Provided by Rhonda O
Categories Pork
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Score surface of pork by making 1/4-inch deep criss-cross cuts on top surface of the meat.
- Combine remaining ingredients and rub entire surface of pork.
- Refrigerate in a container with the marinade for at least 30 minutes (or overnight to enhance the flavors). Remove meat from marinade and place on aluminum foil.
- Spoon remaining marinade over meat.
- Wrap tightly and bake at 375° for 50 minutes, or until no longer pink.
- Allow meat to sit for ten minutes before slicing into thin strips.
- Drizzle remaining cooked juices from the foil on meat, if desired.
TANGY PINEAPPLE MARMALADE
The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.
Provided by lutzflcat
Time 2h15m
Yield 36
Number Of Ingredients 4
Steps:
- Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
- Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
- Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g
BEER-BATTERED COCONUT SHRIMP WITH PINEAPPLE-MUSTARD SAUCE
This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied.
Provided by Kittencalrecipezazz
Categories Coconut
Time 1h3m
Yield 15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 207.5, Fat 8.9, SaturatedFat 7, Cholesterol 10.6, Sodium 86.4, Carbohydrate 27.9, Fiber 1.9, Sugar 13.5, Protein 4.5
PINEAPPLEADE
The subtle sweetness of this pineappleade makes it a perfect cool-down drink. The recipe comes from "Lucinda's Authentic Jamaican Kitchen" (Wiley, 2006), by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes four 8-ounce servings
Number Of Ingredients 5
Steps:
- Bring 4 cups water to a boil in a medium saucepan over high heat.
- Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.
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