Best Spicy Pineapple Wedges Recipes

SPICY PINEAPPLE MARGARITAS

Steps:

• Combine the tequila, agave, pineapple, cilantro and chile pepper in a large shaker; muddle with the end of a wooden spoon.
• Add the pineapple juice, lime juice and triple sec to the shaker and fill with ice. Cover and shake vigorously for 15 seconds. Strain into 2 rocks glasses filled with ice. (Rim the glasses with salt, if desired.) Garnish with the pineapple wedges and more chile pepper.

PINEAPPLE WEDGES

Steps:

• Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices.
• Quarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices.

TAJIN® GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat.
• Cut the top and bottom of the pineapple off with a sharp knife, then cut lengthwise into 8 wedges. Cut off the peel and remove the core.
• Brush olive oil onto the preheated grill. Place pineapple wedges on the grate and cook until grill marks appear, 2 to 3 minutes per side. Sprinkle chili-lime seasoning over pineapple wedges and serve.

SPICY PINEAPPLE SAUCE

Steps:

• In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
• In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
• Liberally dust warm corn wedges with sugar and cinnamon mixture.
• Serve pineapple salsa over ice cream with the fried corn tortillas.

SPICED PINEAPPLE

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.

SPICY PINEAPPLE MARGARITA

Steps:

• Preheat a grill to high heat.
• Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
• Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
• Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
• Strain into the glasses over the ice. Garnish each with a lime wheel.