Best Roasted Pineapple Recipes

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ROASTED PORK LOIN WITH PINEAPPLE GLAZE



Roasted Pork Loin with Pineapple Glaze image

Provided by Marcela Valladolid

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 19

1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
1 (3 1/2-pound) center-cut boneless pork loin
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
Salt and freshly ground black pepper

Steps:

  • For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
  • Preheat the oven to 400 degrees F.
  • For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
  • For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
  • Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
  • Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
  • Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

ROASTED SWEET POTATOES AND PINEAPPLE



Roasted Sweet Potatoes and Pineapple image

This side pairs well with, short ribs, or roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 sweet potatoes, peeled and cut into 1-inch pieces
1 medium pineapple, peeled, cored, and cut into 1-inch pieces
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
Coarse salt

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

Nutrition Facts : Calories 173 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g

ROASTED TOMATO SALSA AND SWEET PINEAPPLE CREAM DIPPING SAUCE



Roasted Tomato Salsa and Sweet Pineapple Cream Dipping Sauce image

This is like the yummy dipping sauce Bennigan's serves with its 'Southwestern Eggrolls.'

Provided by Shelby's mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 36

Number Of Ingredients 4

1 cup mayonnaise
¼ cup roasted tomato salsa
1 (8 ounce) can crushed pineapple, drained with juice reserved
2 ½ tablespoons white sugar

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.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 2.2 g, Cholesterol 2.3 mg, Fat 4.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 45.6 mg, Sugar 1.9 g

GLAZED ROASTED PINEAPPLE



Glazed Roasted Pineapple image

These delightful pineapple slices have a wonderful aroma that we absolutely love. Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbet flavors, too. Agnes Ward - Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 fresh pineapple
2 tablespoons butter, melted
1/4 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 teaspoon rum extract
3/4 cup raspberry sorbet

Steps:

  • Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED PINEAPPLE



Roasted Pineapple image

Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 large pineapple, peeled and cored but left whole
1 lime, halved
1/4 cup turbinado sugar
2 teaspoons coarse salt
1/2 teaspoon chili powder

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
  • Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
  • Serve warm or at room temperature.

ROASTED PINEAPPLE-HABANERO CHILE SALSA



Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Categories     Sauce     Side     Pineapple     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

  • In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
  • In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE



Roasted Pineapple with Rum-Vanilla Glaze image

Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 pineapple (about 4 1/2 pounds), peeled, cut lengthwise into eighths, and cored
1 1/2 tablespoons dark rum
1 1/2 tablespoons packed light-brown sugar
1/2 vanilla bean, seeds scraped to loosen
2 teaspoons unsalted butter
1 pint best-quality vanilla ice cream

Steps:

  • Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
  • Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA



Grilled Pork Loin with Fire-Roasted Pineapple Salsa image

Provided by Beth Janes

Categories     Marinate     Fourth of July     Picnic     Low Cal     High Fiber     Low Sodium     Father's Day     Backyard BBQ     Dinner     Pineapple     Pork Tenderloin     Spring     Summer     Grill/Barbecue     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon tomato paste
1 tablespoon mild or hot chili powder (or achiote paste)
1/2 cup orange juice
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 pound pork tenderloin, trimmed
1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
1/2 cup pineapple (or orange) juice
1 large red bell pepper, cored, seeded and thinly sliced
1/4 small red onion, finely chopped
1/4 cup chopped fresh basil
Vegetable oil cooking spray

Steps:

  • Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

ROASTED PINEAPPLE AND PEPPER SALSA



Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

Steps:

  • Heat grill or grill pan to high.
  • Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
  • In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES



Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 31

4 (6 ounce) swordfish fillets
Olive oil
Salt and pepper, to taste
Pineapple Mustard Glaze, recipe follows
Cilantro Chimichurri, recipe follows
Grilled Pineapple Salsa, recipe follows
Pickled Green Chiles, recipe follows
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoons peeled and finely chopped ginger root
1/2 cup light brown sugar, firmly packed
3 tablespoons Dijon mustard
3 tablespoons fresh lime juice
Salt and freshly ground white pepper
3/4 cup finely chopped cilantro
3 cloves garlic, finely chopped
1/4 cup olive oil
Salt and freshly ground pepper
1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
4 scallions, white and pale green part, thinly sliced
2 pickled serranos, thinly sliced
2 pickled jalapenos, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons rice wine vinegar
3 tablespoons olive oil Salt and freshly ground pepper
2 cups red wine vinegar
2 tablespoons kosher
2 tablespoons sugar
6 whole serrano chiles, washed well and dried
6 jalapeno chiles, washed well and dried

Steps:

  • Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
  • Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium 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.
  • Combine all ingredients in a small bowl and season with salt and pepper.
  • Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
  • Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

ROASTED SWEET POTATOES & PINEAPPLE



Roasted Sweet Potatoes & Pineapple image

Please the whole table with these Roasted Sweet Potatoes & Pineapple. These Roasted Sweet Potatoes & Pineapple are the perfect mix of sweet and savory.

Provided by My Food and Family

Categories     Superfood Recipes

Time 1h5m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 5

2 lb. sweet potatoes (about 4), peeled, cut into 3/4-inch chunks
3 cups fresh pineapple chunks (3/4 inch)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup packed brown sugar
1 Tbsp. butter, melted

Steps:

  • Heat oven to 400ºF.
  • Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
  • Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE



Honey-Glazed Turkey Breast with Roasted Pineapple image

Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 16

Number Of Ingredients 9

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1 pineapple (3 pounds)
1/2 cup dry white wine or apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
  • Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
  • Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM



Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream image

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 gold pineapple
1/4 cup dark rum
1/4 cup sugar, plus extra for sprinkling, optional
1/2 teaspoon vanilla extract
1 pinch kosher salt
1 cup pecan halves
1 tablespoon unsalted butter
2 tablespoons superfine sugar
1 pinch kosher salt
1 quart vanilla bean ice cream, for serving

Steps:

  • For the pineapple: Preheat the oven to 425 degrees F.
  • Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
  • For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
  • To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

ROASTED SWEET POTATOES WITH PINEAPPLE AND PECANS



Roasted Sweet Potatoes With Pineapple and Pecans image

I am already looking forward to the holidays and this dish really gets me in the mood for turkey and all the wonderful trimmings. Of course, these sweet potatoes would be good any time of the year. Recipe is from Cuisine at Home.

Provided by DailyInspiration

Categories     Yam/Sweet Potato

Time 45m

Yield 4 cups

Number Of Ingredients 9

2 tablespoons vegetable oil
5 cups sweet potatoes, peeled and cut into chunks
1 cup fresh pineapple, cut into chunks
salt
3/4 cup pecans, coarsely chopped
2 tablespoons pure maple syrup
1 tablespoon orange marmalade
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl.
  • Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.

ROASTED PINEAPPLE SPICED RUM



Roasted Pineapple Spiced Rum image

Elevate your rum and drinks with ingredients you already have in your pantry! Begin with roasted pineapple, then add your favorite spices for your own tempting, customized flavor!

Provided by Matt Wencl

Categories     100+ Everyday Cooking Recipes

Time P5DT1h15m

Yield 12

Number Of Ingredients 12

1 fresh pineapple - peeled, cored, and sliced
1 (750 milliliter) bottle rum
1 vanilla bean
¼ cup raisins
2 cinnamon sticks
1 1x4-inch strip orange zest, white pith removed
1 teaspoon vanilla extract
3 peppercorns
5 allspice berries
¼ teaspoon freshly grated nutmeg
1 star anise pod, gently crushed
2 pods cardamom, squeezed slightly open

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  • Arrange pineapple slices in an even layer on prepared baking sheet.
  • Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
  • Transfer cooled pineapple to a container. Top with rum.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
  • Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.

Nutrition Facts : Calories 175 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 7.1 g

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE



Roasted Shrimp and Pineapple With Peanut Sauce image

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

Steps:

  • In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
  • Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
  • Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams

AIR FRYER ROASTED PINEAPPLE



Air Fryer Roasted Pineapple image

Roasted pineapple is a delicious addition to so many dishes. Add the roasted pineapple to your tacos al pastor, chicken dishes, pork dishes, even Asian dishes. Roasted pineapple added to smoothies adds another layer of flavor. Top your ice cream or yogurt or eat it right out of the air fryer. The choices are endless.

Provided by Yoly

Categories     Everyday Cooking     Vegan     Side Dishes

Time 20m

Yield 2

Number Of Ingredients 1

1 fresh pineapple

Steps:

  • Preheat the air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
  • Core pineapple using a pineapple corer or slicer and slice into rings. Place pineapple rings into the prepared basket.
  • Air fry until slices start to roast, 8 to 10 minutes. Flip slices over and air fry an additional 3 to 5 minutes.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 89.4 g, Fat 0.8 g, Fiber 9.5 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 6.8 mg, Sugar 67.1 g

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA



Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa image

Provided by Roberto Santibañez

Categories     Sauce     Roast     Vegetarian     Quick & Easy     Cinco de Mayo     Pineapple     Healthy     Vegan     Party     Cilantro     Chile Pepper

Yield Makes 2 1/2 cups

Number Of Ingredients 7

4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Steps:

  • Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
  • Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
  • Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
  • This salsa keeps in the refrigerator for up to one day.

CARIBBEAN ROASTED PINEAPPLE



Caribbean Roasted Pineapple image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 teaspoon ground pink peppercorns
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 pineapple, peeled
1 tablespoon olive oil
1/2 cup heavy cream
2 tablespoons sugar
1 tablespoon white rum
1/2 cup crumbled gingersnap cookies

Steps:

  • Preheat the oven to 350 degrees F.
  • On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
  • Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
  • Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
  • Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE



Pan-Roasted Chicken with Pineapple-Chile Glaze image

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Categories     Bon Appétit     Chicken     Pineapple     Chile Pepper     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 13

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (3 1/2-4 pound) chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 fresh pineapple, sliced 1/2" thick
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Steps:

  • Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
  • Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
  • When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

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