Best Maple Glazed Pineapple Recipes

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

PINEAPPLE MAPLE GLAZED HAM RECIPE BY TASTY

Steps:

• Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
• Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
• Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
• Preheat the oven to 375°F (190°C).
• Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
• Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
• Score the fat in a diamond pattern and push a clove into each cross section.
• Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
• Roast the gammon joint for 40 minutes, glazing again halfway through.
• Carve and serve.
• Enjoy!

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• Whisk together the maple syrup and mustard in a small pan, and bring to a boil over medium heat.
• Simmer until slightly thickened, and remove from heat. Set aside.
• Place salmon in a foil-lined 9x13" baking dish. Season with salt and pepper.
• Scatter the pineapple and jalapneo around the salmon. Brush the salmon with the syrup mixture.
• Broil for 5-7 minutes or until salmon flakes easily.
• Serve with the pineapple and jalapeno.
• Rice is wonderful with this.

PIT FIRED HAM GLAZED WITH PINEAPPLE AND MANGO MAPLE SYRUP

Steps:

• Preheat a barbecue, charcoal pit, or oven to 350 degrees F.
• In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.

MAPLE-GLAZED SALMON WITH PINEAPPLE SALSA

Steps:

• Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours. In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• 1. Cook the rice according to the package directions. 2. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. 3. Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. 4. Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. 5. Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout. 6. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

MAPLE-GLAZED PINEAPPLE

Steps:

• Heat the margarine in a medium skillet until melted, then stir in the maple syrup and cinnamon.
• Drain the pineapple well (save the juice for a different use) and add to the skillet. Cook over medium-high heat, stirring often, until the pineapple is nicely glazed and golden, 6 to 8 minutes.
• Stir in the dried fruit of your choice and remove from the heat. Transfer the mixture to a serving dish. Allow to cool for several minutes, then serve warm. Top each serving with a dollop of yogurt, if desired.
• nutrition information
• Calories: 253
• Total Fat: 6g
• Protein: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Sodium: 5mg