SPICY GRILLED PINEAPPLE
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
- Toss with olive oil and cayenne pepper; season with coarse salt.
- Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.
Nutrition Facts : Calories 201 g, Fat 1 g, Fiber 5 g, Protein 2 g
EASY HALIBUT FILLETS WITH HERB BUTTER
Make and share this Easy Halibut Fillets with Herb Butter recipe from Food.com.
Provided by Gay Gilmore
Categories Halibut
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Make little aluminum foil trays sized to fit each fillet.
- Wipe the bottom of each tray with olive oil.
- Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
- Mix the butter with the chopped herbs throughly.
- Place 1 tablespoon of the butter on the halibut.
- Broil for 4 minutes.
- Carefully turn each fillet over, not spilling any of the melted herb butter.
- Broil for 4 more minutes.
- Remove and plate, pouring the melted sauce over each fillet.
HOT DOGS WITH SPICY PINEAPPLE RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 hot dogs
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
- Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
- Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.
SPICY HERBED HALIBUT WITH PINEAPPLE
Make and share this Spicy Herbed Halibut With Pineapple recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed; set aside.
- Drain pineapple, reserving 1/4 cup of the juice.
- Add pineapple chunks and remaining juice to a microwave-safe bowl.
- Stir in cornstarch and 1/4 teaspoon of reserved spice mixture; set aside.
- Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved ¼ cup of pineapple juice.
- Layer halibut on top and baste with mixture in pan.
- Bake for 10 minutes, or until fish flakes easily.
- While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes, or until sauce boils and thickens.
- Serve alongside or poured over halibut.
Nutrition Facts : Calories 338.9, Fat 8, SaturatedFat 1.1, Cholesterol 62, Sodium 106.6, Carbohydrate 25.1, Fiber 1.5, Sugar 20.5, Protein 41.2
CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET
Steps:
- Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
- Heat the grill to medium.
- Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
- Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
- Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
- Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
- Heat the grill to medium.
- Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
- Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
- Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
- Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
- Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
- Combine all ingredients in a medium bowl and whisk to combine.
- Combine all ingredients in a medium bowl and whisk to combine.
- In a medium bowl add all the ingredients and combine well.
- In a medium bowl add all the ingredients and combine well.
Nutrition Facts : Calories 444 calorie, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 56 milligrams, Sodium 2137 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
HOT PINEAPPLE SIDE DISH
This is the first time I've passed along this treasured recipe. It's a hand-me-down from my mother, so it's always been special to me. It's so delicious, and I'm truly happy to share it with my fellow Reminisce recipe.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a small bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around edges. Remove from the oven and sprinkle with the remaining cheese.
Nutrition Facts : Calories 330 calories, Fat 16g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 335mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
SPICED PINEAPPLE COCKTAIL
Pull out the blender and make sure your ice trays are full -- you'll be getting lots of requests for this spicy cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 10
Steps:
- Stir together lime juice and agave nectar; add to a blender, along with pineapple juice, pineapple, triple sec, tequila, and ice. Blend until smooth and frothy.
- In a small shallow bowl or saucer, combine chili powder, sugar, and salt. Rub a lime wedge around the rims of 4 glasses, then dip glasses in spice mix to coat. Divide drink among glasses and serve with lime wedges.
Nutrition Facts : Calories 268 g
SPICY PINEAPPLE SHRIMP BY BIEN TASTY RECIPE BY TASTY
Here's what you need: dried guajillo peppers, dried chiles de arbol pepper, hot water, medium onion, garlic, marinated chipotle, ketchup, water, vinegar, salt, pepper, medium pineapple, unsalted butter, olive oil, medium onion, garlic, tomato, raw shrimp, fresh cilantro, tortilla
Provided by Marifer Gonzalez
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
- Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
- Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
- Strain the sauce through a fine mesh sieve.
- Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
- Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
- Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
- Add the sauce and cook for about 5 minutes, until it thickens.
- Serve the shrimp in the pineapple halves and top with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 69 grams, Fat 34 grams, Fiber 14 grams, Protein 53 grams, Sugar 34 grams
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