Best Pineapple Ginger And Cilantro Ice Pops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINEAPPLE POPS



Pineapple Pops image

Homemade pineapple ice pops are a welcome after-school snack on a warm day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h15m

Number Of Ingredients 3

3 cups fresh pineapple chunks, (or one 14.5-ounce can chunks packed in juice, drained)
1/3 cup milk
1/4 cup sugar

Steps:

  • In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
  • Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
  • Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).

Nutrition Facts : Calories 58 g, Protein 1 g

PINEAPPLE ICE POPS



Pineapple Ice Pops image

"My grandmother passed down this ice cream recipe years ago," recalls Jo Snyder of South Bend, Indiana. "Our kids loved it when I made it into Popsicles. Now our grandchildren enjoy the frozen treats when they visit...the older ones can assemble them on their own."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 18-20 servings.

Number Of Ingredients 6

1 quart buttermilk
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
18 to 20 paper cups (3 ounces each) and Popsicle sticks or 18 to 20 Popsicle molds

Steps:

  • In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.

Nutrition Facts :

LA PINA (MEZCAL COCKTAIL WITH PINEAPPLE AND CILANTRO)



La Pina (Mezcal Cocktail With Pineapple and Cilantro) image

A spicy cocktail from Amá. The mezcal gives it some edge, and the pine­apple makes it easy drinking.

Provided by Josef Centeno

Yield Makes 1 cocktail

Number Of Ingredients 8

1 large ice cube, plus more ice cubes for the cocktail shaker
1 slice serrano chile, seeded
5 or 6 fresh cilantro leaves
2 oz. [60 ml] mezcal
1 oz. [30 ml] fresh pineapple juice
3/4 oz. [22.5 ml] rich simple syrup (see note)
1/2 oz. [15 ml] fresh lime juice
1 pineapple leaf for garnish

Steps:

  • Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.

PINEAPPLE MOJO CHICKEN NOODLE BOWL



Pineapple Mojo Chicken Noodle Bowl image

Provided by Food Network

Categories     main-dish

Time P1DT10h10m

Yield 8 cups

Number Of Ingredients 56

1 pineapple
4 ounces fresh ginger
1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice
4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano
2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering
One 8.8-ounce package bean thread noodles
2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows
Caribbean Black Beans, recipe follows
Cilantro Aioli, recipe follows, for serving
Pickled Red Onions, recipe follows
Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise

Steps:

  • For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
  • For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
  • Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
  • For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
  • For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
  • Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
  • Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
  • Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
  • Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)



Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 20

4 cups pineapple juice
6 cloves garlic, chopped
2 small red chile peppers with seeds, chopped fine
2 cups chopped cilantro leaves
1 cup brown sugar
1 cup soy sauce
4 tablespoons peeled and chopped ginger root
2 teaspoons ground cumin
2 tablespoons olive oil
One 3 1/2- to 4-pound roasting chicken, giblets and neck removed for another use
2 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons ginger root, peeled and finely chopped
1/2 cup packed chopped cilantro leaves
1 teaspoon ground cumin
4 tablespoons soy sauce
1/2 cup heavy whipping cream
1 tablespoon lime juice
1 tablespoon pineapple juice
6 cups jasmine rice, prepared according to package instructions

Steps:

  • Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
  • To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
  • Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
  • Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

GRILLED VANILLA-GINGER PINEAPPLE



Grilled Vanilla-Ginger Pineapple image

Sherry Yard has a wonderful recipe in her first cookbook, "The Secrets of Baking," called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you've scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you're roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.

Provided by Martha Rose Shulman

Categories     dinner, quick, dessert

Time 25m

Yield Serves 4

Number Of Ingredients 6

1 large ripe pineapple
1 teaspoon vanilla extract
1/4 cup ginger palm sugar syrup or honey
Pinch of cayenne
1 tablespoon grape seed oil or canola oil
Fresh mint for garnish

Steps:

  • Cut ends off pineapple. Quarter lengthwise, peel and core.
  • Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
  • Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 28 grams

VANILLA ICE CREAM



Vanilla Ice Cream image

Provided by Matt Lee And Ted Lee

Categories     ice creams and sorbets, dessert

Time 2h30m

Yield serves 6

Number Of Ingredients 5

1 cup milk
1/2 cup sugar
2 eggs
2 cups heavy cream
2 teaspoons vanilla extract

Steps:

  • In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk.
  • Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon, about 8 to 10 minutes, turn off the flame and let cool to room temperature. Stir in the cream and vanilla and chill in the refrigerator at least two hours.
  • Churn chilled custard in an ice cream maker.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 32 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 68 milligrams, Sugar 21 grams, TransFat 0 grams

PINEAPPLE, GINGER AND CILANTRO ICE POPS



Pineapple, Ginger and Cilantro Ice Pops image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 10m

Yield Makes 6 to 8 ice pops

Number Of Ingredients 3

1 large bunch cilantro, including stems and roots, rinsed
1 3-inch piece ginger, peeled
2 cups fresh pineapple juice

Steps:

  • Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
  • Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams

Related Topics