RED PINEAPPLE RECIPES

CINNAMON RED HOTS PINEAPPLES RECIPE - FOOD.COM

Cinnamon red Hots Pineapples Recipe - Food.com image

This is an amazing looking and tasting dish. It tastes exactly as the name says! Kids absolutely love it because of the Red Hots flavor and the fact that it's made with candy! It goes with just about everything, but I like to make it at the holidays. I also make it and put it into small mason jars to give away as gifts. My sister-in-law loved hers so much she decided to use the liquid as the base for a Pineapple/Red Hots Martini. She also puts some of the fruit on a toothpick as a garnish. Obviously, for adults only on that one! Recipe note: 1. Buy the pineapple chunks (not rings or pieces) in juice (not heavy syrup.) 2. I buy the cinnamon imperials by the bag, 2 for $3, in the grocery store candy isle but I have since seen it at the local dollar store so shop around. 3. This is a make-ahead recipe. It usually takes 5-7 days for the red liquid to saturate the pineapples. They are ready when the red goes all the through the pineapple chunk.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 2

Ingredients

1 (20 ounce) can pineapple chunks
1 (12 ounce) bag red cinnamon candies

Steps:

Open the can of pineapples and drain the juice into a saucepan.
Empty the remaining pineapples in the can into a mason jar or heatproof sealable container.
Empty the bag of cinnamon imperials into the saucepan as well.
Heat on low until the candy has dissolved into the pineapple juice, stirring often. Be patient, this step takes time, don't rush it.
Pour the hot pineapple juice/cinnamon imperial liquid over the pineapples and seal the container.
Put the container in the refrigerator for 5-7 days (or however long it takes the liquid to saturate the pineapple chunks thoroughly.).
Serve cold or at room temperature.
Enjoy!

Nutrition Facts : Calories 42.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.7, CarbohydrateContent 11.1, FiberContent 0.6, SugarContent 10.2, ProteinContent 0.3

TENDER DUCK & PINEAPPLE RED CURRY RECIPE | BBC GOOD FOOD

Tender duck & pineapple red curry recipe | BBC Good Food image

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 9

Ingredients

6 duck leg
2 tbsp light brown sugar
4 tbsp red Thai curry paste
1 can coconut milk
2 tbsp fish sauce
6 kaffir lime leaves
1 small pineapple , peeled, cored and cut into chunks
1 red chilli , deseeded and finely sliced, to serve (optional)
Thai basil leaves , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Nutrition Facts : Calories 659 calories, FatContent 49 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 2 grams fiber, ProteinContent 38 grams protein, SodiumContent 2.29 milligram of sodium

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