Posts tagged pineapple

Spicy Sriracha Shrimp

Spicy Sriracha Shrimp

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.

Ingredients

  • 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
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined

Instructions

  1. 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.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. 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.

Quick Notes

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

Caribbean Chicken and Pineapple Salsa

Caribbean Chicken

Recipe: Caribbean Chicken and Pineapple Salsa

Ingredients

Chicken

  • 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

Pineapple Salsa

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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

Inspired By: Caribbean Chicken and Pineapple Salsa
(more…)

Carrot Cake

Carrot CakeRecipe: Carrot Cake

This carrot cake has 40% less calories and 50% less fat the average carrot cake, yet it is still moist and delicious.

Ingredients

  • 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)

Frosting

  • 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

Instructions

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
  3. 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.
  4. 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.
  5. 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.

Personal Notes

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

Inspired By: Carrot Cake
(more…)

Go to Top