Posts tagged pineapple
Recipe: Spicy Sriracha Shrimp
These make great finger food at a party. Turn it into a meal by tossing over field greens or baby spinach and adding grilled pineapple, bell peppers, and a spicy Sriracha-pineapple salad dressing.
- 1/3 cup Sriracha
- 1/3 cup olive oil
- 1 teaspoon Worcestershire Sauce
- 3 cloves garlic, crushed
- 1 handful cilantro, roughly chopped, plus more for garnish
- 1 teaspoon sugar
- Freshly ground black pepper
- 2 pounds large shrimp (16 to 20 count), peeled and deveined
- Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
- Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
- Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.
If serving over a salad make a quick and spicy Sriracha-pineapple salad dressing by blending together two slices of fresh pineapple, a couple tablespoons pineapple juice, a couple tablespoons lime juice, a couple tablespoons olive oil, and a tablespoon of Sriracha.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Inspired By: Spicy Shrimp
Recipe: Caribbean Chicken and Pineapple Salsa
- 1 1/4 cups Fiber One® original bran cereal
- 2 teaspoons jerk seasoning (dry)
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/2 cup buttermilk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon red pepper sauce
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1/4 cup chopped red bell pepper
- 1/4 cup mango, papaya or chopped apricots
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lemon juice
- Heat oven to 400°F. Place wire rack on sheet pan and spray rack with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
- Slightly pound chicken to even thickness. In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on wire rack.
- Bake 14 to 16 minutes or until thickest part is 165°F. Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.
Cooking time (duration): 30 min
Number of servings (yield): 4
Recipe: Carrot Cake
This carrot cake has 40% less calories and 50% less fat the average carrot cake, yet it is still moist and delicious.
- 1 20-ounce can crushed pineapple
- 2 cups whole-wheat pastry flour (see note below)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup nonfat buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots, (4-6 medium)
- 1/4 cup unsweetened flaked coconut
- 1/2 cup chopped walnuts, toasted (optional)
- 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
- 1/2 cup confectioners’ sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons flaked coconut, toasted
- To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
- Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
- To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Cooking time (duration): 70 min
Number of servings (yield): 16