Best Chili Pineapple Recipes

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

PINEAPPLE GHOST CHILI SAUCE

Steps:

• Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
• Fill hot sauce into sterilized hot bottles or jars.
• Place in a hot water bath for 10 minutes.
• Let age for at least 1 week.

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA

Steps:

• In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
• Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
• Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
• Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.

CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE

Steps:

• 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE

Steps:

• In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
• To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
• Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
• To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
• To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.

PINEAPPLE SWEET CHILI SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut pineapple in half lengthwise, cutting from root through the leaves.
• Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
• Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
• Add pineapple and water to a blender and blend until smooth.
• Pour the pineapple purée into a saucepan over medium heat.
• Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
• In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
• Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
• Bake for 12-15 minutes, depending on your desired doneness.
• Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
• Enjoy!

SPICY PINEAPPLE PORK CHILI (CROCK POT)

Steps:

• In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
• Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
• Stir in the pineapple chunks and serve.

EASY PINEAPPLE CHILI

Steps:

• Brown meat in a skillet and drain the oil.
• Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.

PUMPKIN PINEAPPLE CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread corn and pineapple onto a baking sheet.
• Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
• Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
• Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

A.1. POT STICKERS WITH CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
• While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

PINEAPPLE-CHILI MARGARITAS

Steps:

• Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
• Photograph my Andrew Mccaul

POT STICKERS WITH A CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

PINEAPPLE CHILI MARGARITA RECIPE BY TASTY

Steps:

• Rim the top of a tall glass by dipping it first in pineapple juice, then in chili powder.
• In the blender, add the ice, tequila, sour mix, orange liqueur, pineapple, pineapple juice, lime juic,e and chili powder.
• Serve and garnish with a pineapple slice.
• Enjoy!

GRILLED COUNTRY STYLE RIBS WITH PINEAPPLE-CHILI SALSA

Steps:

• Marinate ribs in a large plastic zip bag with the italian dressing for at least one hour. Preheat grill to approximately 400. Slice the lower 2 inches off the fresh pineapple, slice off from remaining fruit three 1/2" slices. Core/skin them, then grill for approx. 5 minutes per side. Some charring is ok, but don't burn them. Remove from the grill, dice, and place in a bowl with remaining ingredients. Watch the cilantro, as a little goes a long way! Remove ribs from marinade and remove excess from the meat. Grill at least 5-7 minutes per side until done (use thermometer, as they are usually pretty thick). Arrange on a plate and spoon on liberal amounts of salsa. Side note: Try serving with rice pilaf or country style smashed potatoes (skin on). You may vary the heat and associated flavor from the peppers by experimenting with different varieties.

CROCK POT - PINEAPPLE CHICKEN CHILI

Steps:

• Saute chicken, pepper, onion and garlic in pineapple juice.
• Mix everything in crock-pot and cook on LOW for 6-8 hours.

BLACK BEAN PINEAPPLE SOUP / CHILI

Steps:

• Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, trim the squash and cut into small cubes. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

PINEAPPLE VEGAN CHILI

Steps:

• Put all ingredients except "So Soya" ground beef in a large pot and simmer, covered, on low for 4 hours, stirring frequently.
• Take cover off, add "So Soya" ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stirring frequently.

CHILI-LIME PINEAPPLE CUCUMBER STICKS RECIPE BY TASTY

Steps:

• Add the cut jicama, pineapple, cucumber, chili lime seasoning, and juice from the lime wedge in a resealable bag.
• Toss to coat. Serve with a lime wedge.
• Enjoy!