Best Spiced Pineapple Recipes

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SPICED WALNUT CARROT CAKE WITH PINEAPPLE



Spiced Walnut Carrot Cake with Pineapple image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
  • Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

JERK-SPICED MANGO PINEAPPLE CHUTNEY



Jerk-Spiced Mango Pineapple Chutney image

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska

Provided by Taste of Home

Time 1h40m

Yield 5 half-pints.

Number Of Ingredients 12

4 cups chopped peeled ripe mangoes (about 4 medium)
4 cups finely chopped fresh pineapple
2-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
1 large onion, chopped
1/3 cup finely chopped crystallized ginger
1 Scotch bonnet or habanero pepper, seeded and minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons rum
2 garlic cloves, minced
2 teaspoons ground allspice
1 teaspoon ground cinnamon

Steps:

  • In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS



Warm Mango Tart Tatin on Coconut Meringue with Papaya Sorbet, Tangerine Honey Sauce, and Oven Dried Spiced Pineapple Chips image

Provided by Food Network

Categories     dessert

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 24

3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
3 tablespoons toasted shredded coconut
3/4 cup water
1 1/2 cups sugar
1 1/2 cups tangerine (or orange) honey
1/2 lemon, juiced
1 vanilla bean, split
1 mango, peeled and diced
2 tablespoons mint, shredded
Reserved liquid from warm mango
Papaya sorbet:
1 cup sugar
2 cups hot water
2 1/2 cups papaya puree
1/2 lemon, juiced
4 cups water
4 cups sugar
1/2 teaspoon vanilla paste
3 cardamom seeds
3 cloves
2 cinnamon sticks
1/2 pineapple, peeled, core removed, thinly sliced

Steps:

  • Preheat the oven to 220 degrees F.
  • To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
  • Preheat oven to 375 degrees F.
  • For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
  • When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
  • To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
  • To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
  • Preheat oven to 200 degrees F.
  • Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
  • Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.

SPICED PINEAPPLE PORK



Spiced pineapple pork image

The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish

Provided by Jane Hornby

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 9

2 tsp vegetable oil
4 pork steaks , trimmed of excess fat
2 tbsp light muscovado sugar
1 tsp tomato purée
432g can pineapple rings in juice, drained, but juice reserved
½ tsp chilli powder
1 tsp Chinese five-spice powder
coriander leaves, to serve
1 tbsp dark soy sauce

Steps:

  • Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
  • Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium

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

SPICED PINEAPPLE-ZUCCHINI BREAD



Spiced Pineapple-Zucchini Bread image

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

3 cups unsifted all-purpose flour
1 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil or 1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
2 cups unpared coarsely shredded zucchini
1 (8 1/4 ounce) can crushed pineapple, drained

Steps:

  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
  • In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
  • In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
  • Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
  • Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

PINEAPPLE SPICED CHICKEN AND RICE



Pineapple Spiced Chicken and Rice image

Chicken pieces are coated with a richly seasoned herb and spice rub, baked with pineapple slices, and served over pineapple jasmine rice.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 50m

Yield 4

Number Of Ingredients 15

1 (20 ounce) can DOLE® Pineapple Slices
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon ground cinnamon
4 boneless skinless chicken breast halves
1 tablespoon olive oil
¼ cup red onion, finely chopped
¼ cup chopped red bell pepper
1 cup Jasmine rice
1 ½ cups reduced-sodium chicken broth
1 tablespoon chopped fresh basil
Salt and ground pepper to taste

Steps:

  • Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice.
  • Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended.
  • Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes).
  • Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving.
  • Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 61.6 g, Cholesterol 67.3 mg, Fat 5.7 g, Fiber 2.7 g, Protein 31.8 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 16.7 g

SPICED PEAR JAM WITH PINEAPPLE



Spiced Pear Jam with Pineapple image

Make and share this Spiced Pear Jam with Pineapple recipe from Food.com.

Provided by papergoddess

Categories     Lemon

Time 55m

Yield 8 Pints

Number Of Ingredients 8

3 lbs kiefer pears or 3 lbs seckel pears
1 orange
1 lemon
1 cup crushed pineapple
4 -5 cups sugar
3 -4 whole cloves
6 inches cinnamon sticks
1 inch gingerroot

Steps:

  • Peel and core pears; peel and seed lemon and orange.
  • Put fruit though a grinder or food processor; save juices.
  • In a kettle or large saucepan, combine pulp and juice with sugar and pineapple.
  • Tie cloves, cinnamon, and ginger in cheesecloth; add to pot.
  • Stir the mixture while heating.
  • Simmer about 30 minutes.
  • Remove spice bag and ladle into hot sterilized jars.
  • Process pints in a water bath for 15 minutes.
  • NOTE: Since it is hard to gauge the acidity of pears, taste the jam as it cooks and add sugar or lemon juice as needed.

Nutrition Facts : Calories 514.8, Fat 0.3, Sodium 2.4, Carbohydrate 134.6, Fiber 6.5, Sugar 122.6, Protein 1.1

SPICED PINEAPPLE UPSIDE-DOWN CAKE



Spiced Pineapple Upside-Down Cake image

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Steps:

  • In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.

SPICED PINEAPPLE



Spiced Pineapple image

A serving of this nicely seasoned pineapple is delicious alongside lamb chops or ham. It's an easy no-fuss side dish that adds a little something extra to make a meal stand out.-Chris Nash, Berthoud, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 6

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
1-1/4 cups sugar
1/2 cup cider vinegar
1 cinnamon stick (3 inches)
6 to 8 whole cloves
Dash salt

Steps:

  • Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.

Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED BACON-WRAPPED PINEAPPLE



Spiced Bacon-Wrapped Pineapple image

Provided by James Briscione

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
4 canned pineapple rings
8 slices bacon, halved lengthwise

Steps:

  • Set an oven rack in the center of the oven if your broiler is in the oven, or set the broiler rack in the lowest position. Preheat the broiler. Place a wire rack over a baking sheet.
  • Combine the chili powder, garlic powder, pepper and onion powder in a small bowl.
  • Wrap each pineapple ring with 4 pieces of bacon, winding it around and through the hole in the center; sprinkle with the spice mix. Place on the prepared baking sheet.
  • Broil, turning once, until the bacon is well browned, 3 to 5 minutes per side. Let cool 2 minutes before serving.

PINEAPPLE-ORANGE SPICED TEA



Pineapple-Orange Spiced Tea image

The sweet aroma of this tea wafting from a slow cooker warms the dreariest day. My daughter served it for a holiday open house, and coffee drinkers were instantly converted. I bring it to the office to spice up our break room beverage selections. -Carole J. Drennan, Abilene, Texas

Provided by Taste of Home

Time 2h15m

Yield 12 servings (3 qt.).

Number Of Ingredients 11

2 quarts boiling water
16 tea bags
2 cinnamon sticks (3 inches)
1 piece fresh gingerroot (1/2 inch), peeled and thinly sliced
4 whole cloves
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 cup pomegranate or cranberry juice
1/2 cup lemon juice
Optional: Pomegranate seeds and lemon wedges

Steps:

  • In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes., Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags. Stir in remaining ingredients; add spice bag. Cook, covered, on low until heated through, 2-3 hours. Discard spice bag. Stir before serving. If desired, serve with pomegranate seeds and lemon slices.

Nutrition Facts : Calories 173 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED RUM PINEAPPLE UPSIDE DOWN CAKE



Spiced Rum Pineapple Upside Down Cake image

A super easy recipe for the fluffy, decadent pineapple upside down cake with the rich flavor of spiced rum. No one will ever know you use a cake mix unless you tell them! I like the texture of the crushed pineapple so much better than the whole rings that usually make the cake around them gummy and wet, with crushed pineapple every bite is filled with the sweet, subtle flavor of the pineapple.

Provided by Meghan

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box betty crocker supermoist French vanilla cake mix
1/2 cup butter
1 cup brown sugar
1/2 cup Meyer's dark rum
1 (20 ounce) can crushed pineapple in juice, juices reserved
1/3 cup vegetable oil
3 eggs

Steps:

  • Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
  • Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
  • Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
  • Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
  • In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
  • Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
  • Pour evenly over the pineapple, butter, sugar mix in baking dish.
  • Bake for 30-36 minutes, test for doneness with toothpick.

Nutrition Facts : Calories 445.2, Fat 20, SaturatedFat 6.8, Cholesterol 74.1, Sodium 363, Carbohydrate 59, Fiber 0.8, Sugar 43.3, Protein 3.8

SPICED CHICKEN & PINEAPPLE SALAD



Spiced chicken & pineapple salad image

This colourful salad is packed with contrasting flavours and textures. Dress with sweet chilli and coriander

Provided by Lucy Netherton

Categories     Lunch

Time 10m

Number Of Ingredients 9

227g can pineapple in juice
about 140g pack cooked, sliced chicken breast (sweet chilli, hot and spice or BBQ work well)
1 small red onion , halved and thinly sliced
90g bag mixed leaf
small bunch coriander , leaves picked
handful cherry tomatoes , halved
1 red chilli , deseeded and chopped
2 tbsp white wine vinegar
1 tbsp sweet chilli sauce

Steps:

  • Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
  • For the dressing, whisk 2 tbsp of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.

Nutrition Facts : Calories 176 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

SPICED PINEAPPLE COCKTAIL



Spiced Pineapple Cocktail image

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

1/3 cup fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons agave nectar or honey
1 cup pineapple juice
2 cups fresh or frozen pineapple cubes
1/4 cup triple sec
1/3 cup tequila
2 cups ice
1 1/2 teaspoons chili powder
1 1/2 teaspoons sugar
1/2 teaspoon coarse salt

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

SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW



Spiced halloumi & pineapple burger with zingy slaw image

Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 11

½ red cabbage, grated
2 carrots, grated
100g radishes, sliced
1 small pack coriander, chopped
2 limes, juiced
1 tbsp cold-pressed rapeseed oil
big pinch of chilli flakes
1 tbsp chipotle paste
60g halloumi, cut into 4 slices
2 small slices of fresh pineapple
1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)

Steps:

  • Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
  • Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
  • Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.

Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

SPICED PINEAPPLE HAM



Spiced Pineapple Ham image

A friend wanted a recipe for spiced pineapple but couldn't find one. So the two of us combined several recipes to come up with this sweet sauce. It's excellent served with ham. -Betty Claycomb of Alverton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 cup unsweetened pineapple juice
1/2 teaspoon whole cloves
1 cinnamon stick (3 inches)
3 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons cider vinegar
1 cup unsweetened pineapple tidbits, drained
6 boneless fully cooked ham steaks (4 ounces each)

Steps:

  • In a saucepan, bring pineapple juice, cloves and cinnamon stick to a boil. Reduce heat; cook, uncovered, for 5 minutes. Strain juice, discarding cloves and cinnamon. Return juice to the pan. , In a bowl, combine brown sugar and cornstarch; stir in vinegar until smooth. Stir into pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple; heat through., In a large nonstick skillet, cook ham steaks until browned and heated through. Serve with the pineapple sauce.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1180mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SPICED PINEAPPLE COOLER



Spiced Pineapple Cooler image

I enjoy cooking, especially when I'm preparing a dish that is different. That's definitely the case with this spicy, refreshing party punch. -Nancy Burford, Senatobia, Mississippi

Provided by Taste of Home

Time 30m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 10

1-1/2 cups water
2/3 cup sugar
4 cinnamon sticks (3 inches)
12 whole cloves
1 can (46 ounces) unsweetened pineapple juice
1-1/2 cups orange juice
1/2 cup lemon juice
1 can (12 ounces) ginger ale, chilled
Ice cubes
Additional cinnamon sticks, optional

Steps:

  • In a small saucepan, bring water, sugar, cinnamon and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature., Pour into a large pitcher; stir in juices. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Garnish with additional cinnamon sticks if desired.

Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

SPICED PINEAPPLE LENTILS



Spiced Pineapple Lentils image

Provided by Food Network

Categories     main-dish

Yield 4-6 servings

Number Of Ingredients 8

3 tablespoons vegetable oil
2 onions, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 garlic cloves, crushed
2 cups lentils, washed and picked over
3 cups water
1/2 cup canned crushed pineapple

Steps:

  • Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.

SPICED GRILLED PINEAPPLE WITH MAPLE SESAME BRITTLE



Spiced grilled pineapple with maple sesame brittle image

Make this delicious dessert the next time you have a barbecue. After the coals have died down a little, char some pineapple and serve with our brilliant brittle

Provided by Anna Glover

Categories     Dessert

Time 35m

Number Of Ingredients 12

2 limes , zested and juiced
pinch ground ginger
pinch mixed spice
3 tbsp maple syrup
1 medium ripe pineapple
vegetable oil , for grilling
small handful Thai basil or mint leaves and thick Greek yogurt or frozen yogurt, to serve
25g maple syrup
100g caster sugar
100g butter
50g sesame seeds
½ tsp sea salt flakes

Steps:

  • To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don't touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.
  • Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.
  • Wait until the embers are low on a barbecue (the ideal time is after you've cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.
  • Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 1.1 milligram of sodium

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