Best Spiced Plantains And Pineapple Recipes

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

Ingredients

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.

SWEET PLANTAIN SOUP WITH PINEAPPLE BLOOD ORANGE SALSA

Sweet Plantain Soup with Pineapple Blood Orange Salsa image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup diced fresh pineapple
1 blood orange, peel and pith removed, cut into supremes and diced
1 tablespoon finely chopped fresh ginger
1 serrano chile, stemmed, seeded, and minced
2 tablespoons fresh lime juice
1 salt
1/4 teaspoon pepper
1 1/2 tablespoons unsalted butter
2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces
2 teaspoons dried oregano, crumbled
2 leeks, white parts only, well rinsed and finely sliced
2 medium parsnips, peeled and finely chopped
3 cups chicken stock
3 cups milk
Juice of 1/2 lemon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.