PINEAPPLE STICKY RIBS
Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
- Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
- Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g
EASY STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
PINEAPPLE STICKY BUNS
Make and share this Pineapple Sticky Buns recipe from Food.com.
Provided by AlwaysHungry
Categories Breakfast
Time 17m
Yield 10 buns
Number Of Ingredients 5
Steps:
- Combine the pinapple, butter, brown sugar and cinnamon in a bowl and mix well.
- Spoon into 10 muffin cups.
- Separate the biscuits. Top each prepared muffin cup with a biscuit.
- Bake at 425 degrees for 10 to 12 minutes or until golden brown.
- Cool in the pan for 5 minutes.
- Invert onto a serving plate. Best eaten warm from the oven.
Nutrition Facts : Calories 346.4, Fat 19, SaturatedFat 8.4, Cholesterol 26.2, Sodium 417.9, Carbohydrate 40.6, Fiber 1.2, Sugar 14.6, Protein 4.4
STICKY PINEAPPLE CHICKEN RECIPE BY TASTY
Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
- In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
- Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
- Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams
PINEAPPLE CREAM CHEESE BUNS
Make and share this Pineapple Cream Cheese Buns recipe from Food.com.
Provided by Vaguely Vegan
Categories Yeast Breads
Time 2h30m
Yield 24 buns
Number Of Ingredients 13
Steps:
- DOUGH.
- Soften yeast in warm water. Let stand 10 minutes.
- In a large heavy duty mixer (or large bowl, if by hand) pour scaled milk over butter. Cool to lukewarm. Stir in 4 cups of flour, sugar, mashed potatoes, salt and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, the dough should pull away from the sides of the bowl and as you mix, will be somewhat reluctant to lie back down in the bowl. The dough will be definitely sticky when you are finished mixing. Leave in mixer bowl, covered with plastic wrap overnight or about 8 hours.
- The next morning, punch dough, turn dough out onto floured board and cut dough in half. Roll each half into a rectangle.
- FILLING.
- Drain the pineapple. The more you can drain it - the better consistency for the filling.
- In a mixer whip the softened cream cheese and sugar until fluffy, blend in nutmeg and vanilla. Stir in well-drained pineapple. Do not over mix.
- Divide in half and spread over each rectangle.
- Roll up and slice into 1 1/2 inch slices and place on parchment paper covered cookie sheets. Let rise until double (about 30 minutes) Preheat oven to 375°F Bake for 15 minutes. Turn down to 350°F and bake for 10-15 more minutes. If edges are getting too dark cover with tinfoil.
- If desired, decorate with frosting of your choice and place red & green cherries in the centre of each bun.
- My family places the uncooked buns onto parchment paper in the shape of a Christmas tree (1 bun at top, next layer 2 buns, repeat until the last layer is 4 buns across and then place 2 buns down for the tree stump).
- Very delicious, very easy and if baked and frosted as a Christmas tree, very festive!
Nutrition Facts : Calories 324.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 33.6, Sodium 326.5, Carbohydrate 49.4, Fiber 1.6, Sugar 19.4, Protein 6.2
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- Combine the yeast and warm water in a small bowl. Let mixture sit until foamy, about 5 minutes. In a large mixing bowl, combine eggs, milk, butter, sugar and salt.
- Add the yeast mixture and 3 cups of flour. Stir with a wooden spoon until the powders are moistened and the ingredients are incorporated. You will have a sticky mixture at this point.
- Gradually add remaining flour a few tablespoons at a time to help with the stickiness and just until a soft dough gathers in the center of the bowl. You won't need the entire amount of the remaining flour.
- Turn the dough over on a floured board. Knead the dough until it is smooth and elastic. Dust your hands and flour minimally as needed to help with the stickiness as you knead. Shape the dough into a ball, place it in a bowl and cover with a clean towel or plastic wrap. Let it rise for 1 and 1/2 hour. At this point, you can make the topping dough.
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