Best Pineapple Dipping Sauce Recipes

ROASTED TOMATO SALSA AND SWEET PINEAPPLE CREAM DIPPING SAUCE

Steps:

• Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
• Chill in refrigerator at least 1 hour before serving.

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

MANGO, PINEAPPLE DIPPING SAUCE

Steps:

• 1. Place 1 1/2 of mangoes and can of pineapple in blender, add brown sugar, soy sauce and lime juice. Blend until thick sauce.
• 2. Add cayenne pepper to taste, it won't take much. Chop up remaining mango in small pieces and add to sauce. If it is to spicy you can add more brown sugar, or some jelly. I added a half jar of apricot jelly to it and it came out wonderful!

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.

PINEAPPLE MANGO CHUTNEY DIPPING SAUCE

Steps:

• Mix all ingredients together in a medium bowl.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

A.1. POT STICKERS WITH CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
• While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

POT STICKERS WITH A CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE

Steps:

• Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
• Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
• Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
• Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

PORK WITH PINEAPPLE MANGO DIPPING SAUCE

Steps:

• 1. Trim excess fat from pork chops
• 2. Season both sides of chops with garlic powder, pepper and one packet of goya sazon.
• 3. Heat oil in skillet until hot. Add Chops and sear on both sides.
• 4. Remove chops from stove. Season onions with same seasoning (only use 1/4 packet of sazon) Cook in small skillet with olive oil until tender but still crisp.
• 5. Cut chops into cubes, reseason and return to skillet. Continue cooking on medium heat until they are cooked through and tender.
• 6. Add onions to pork and stir fry for a few minutes more.
• 7. Remove from stove and keep warm.
• 8. Meanwhile cut mango in chunks and put in blender. Pulse till they are crushed. Add pineapple juice and pulse several times. Add two good squirts of lime juice and pulse again. Taste. (should have a sweet yet tart flavor) Add another squirt of lime juice if needed. Pour into small bowl to use for dipping pork in.
• 9. I served mine up with some simple homemade stuffing (pepperidge farms italian stuffing cubes, chicken broth, onions, salt pepper and garlic powder) and mixed veggies with a butter and garlic sauce.

PINEAPPLE DIPPING SAUCE

Steps:

• 1. Place all ingredients in a small saucepan. Mix all ingredients well.
• 2. Heat on medium-low heat for 10 minutes, stirring often.
• 3. Serve warm.

LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE

Steps:

• Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
• Dice green onions (white and greens).
• Finely dice cilantro and garlic.
• For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
• Add soy, salt and pepper.
• Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
• Place about 2 T of meat mixture in the center of one egg roll wrapper.
• Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
• The egg roll wrapper package will have further instructions for folding.
• Keep unused wrappers under a damp paper towel while working or they may dry out.
• This makes about 14-18 spring rolls depending on how much meat you have added.
• Place 4 spring rolls in hot oil.
• Cook about 4 minutes per side watching them carefully. Do not burn.
• Drain on paper towels. Check inside one spring roll for doneness of meat.
• For sauce:.
• Drain pineapple well. reserve juice for another use.
• Using a food processor or mini-chopper, chop pineapple with cilantro.
• Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
• Add hot sauce ( I use Sriracha) and honey.
• Serve with spring rolls and garnish with cilantro sprigs.

JOE'S CRAB SHACK'S PINEAPPLE DIPPING SAUCE RECIPE - (5/5)

Steps:

• * Note: The yellow type not the red sauce, we used Kraft Sweet and Sour Sauce. Place all, including pineapple juice, in a sauce pan and simmer on medium-low to low heat for 20 to 25 minutes stirring frequently until mixture thickens slightly. This sauce is great with "Joe's Crab Shack's Coconut Shrimp" (see recipe), and it goes well with chicken nuggets. This recipe yields ?? servings.