Posts Tagged ‘pineapple’

Molasses & Rum-Glazed Grilled Pineapple Skewers

Thursday, July 29th, 2010

After a long, hard day of shopping (he he), Leah and I came home to find a David ready to make us dinner. He grilled a tequila-lime chicken and these pineapple skewers as a side. And they were awesome. The pineapple gets all caramelized, which really brings out the sweetness, but in addition, the molasses-rum glaze tasted almost like toasted marshmallows by the time everything was done. Grilled pineapple is delicious, but this took it up a notch! I’d make this again anytime.

Molasses & Rum-Glazed Grilled Pineapple Skewers

  • 1/3 Cup Molasses
  • 1/4 Cup dark rum
  • Juice of 1/2 lime
  • 3 Tablespoons of butter, cut into pieces
  • 1 small pineapple

1) Put the molasses, rum, lime juice in a small saucepan. Bring to a boil, then reduce the heat to medium high and cook until reduced to about 1/3 of a cup.

2) Remove from the heat and whisk in the butter.

3) Cut the pineapple into chunks, spears, or wedges, whatever you want.

4) Brush the grill grate with oil so the pineapple doesn’t stick. Put the pineapple on the grill and cook until nicely grill marked, about 3-5 minutes per side. Brush with some glaze during the last two minutes of grilling. Remove to a plate and brush with the remaining glaze. Serve warm.

Cooking Light’s Sweet & Sour Chicken

Sunday, April 26th, 2009

I really, really enjoyed this Sweet & Sour Chicken recipe, and so did Leah and David. The sauce made with pineapple juice was much tastier than any sweet and sour sauce I’ve had at home. The water chestnuts and bell pepper added a satisfying crunch to the mixture, but the pineapple chunks were my favorite. This was very good with canned pineapple, but I imagine fresh pineapple could take it to a whole new level. I think I’ll try that next time.

Sweet & Sour Chicken
Adapted from Cooking Light magazine

  • 1  tablespoon  olive oil
  • 1  tablespoon  bottled minced garlic
  • 1  teaspoon grated fresh ginger
  • 1/4  teaspoon  crushed red pepper
  • 1 1/2  pounds  skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 3/4  cup  chopped onion
  • 1/2  cup  chopped red bell pepper
  • 1 small can sliced water chestnuts, drained
  • 1  (15 1/4-ounce) can pineapple chunks in juice, undrained
  • 1/3  cup  reduced-sodium soy sauce
  • 2  tablespoons  rice vinegar
  • 1 1/2  tablespoons  cornstarch
  • 2  teaspoons  brown sugar
  • 1/4  cup  dry-roasted chopped cashews
  • 1 batch of prepared Baked Brown Rice, recipe follows

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, water chestnuts, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, vinegar, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews. Serve over rice.

Note: Sweet & Sour Chicken is one of my favorite Chinese dishes to order. Normally, the take-out version is made by deep frying the chunks of chicken in a thick batter before adding them to a thick, syrupy sauce. Though this dish was a little different than that version, I didn’t miss the breading one bit. I will definitely make this one again.

Alton Brown’s Baked Brown Rice

This is by far the easiest and best brown rice recipe I’ve come across. It’s literally fool-proof, and after you taste the chewy, nutty texture, you’ll never go back to Minute Rice again.

  • 1 1/2 cups brown rice, medium or short grain
  • 2 1/2 cups water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt

Directions

  • Preheat the oven to 375 degrees F.
  • Place the rice into an 8-inch square glass baking dish.
  • Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.