Stewed Pineapple
- Number of Servings: 8
Ingredients
2 Tbsp canola oil1 tsp black or yellow mustard seeds2 cups cubed fresh pineapple1/2 cup golden raisins6 to 8 dried red chiles, to taste, stems removed1/2 cup firmly packed dark brown sugar1/4 tsp kosher salt
Heat the oil in a small saucepan over medium high heat. Add the mustard seeds, cover the pan and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the pineapple, raisins, and chiles. Reduce the heat to medium and cook uncovered, stirring occasionally, until the raisins are plump and the pineapple is lightly browned, 5 to 8 minutes.
Add the brown sugar and cook, stirring so it melts, 2 to 4 minutes.
Pour in 1 cup water, and sprinkle in the salt. Cook uncovered, stirring occasionally, until the sauce turns soupy-thick, 10 to 15 minutes.
Serve immediately or cover and refrigerate for up to 1 week. Reheat to warm it before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SHAZAMER.
Add the brown sugar and cook, stirring so it melts, 2 to 4 minutes.
Pour in 1 cup water, and sprinkle in the salt. Cook uncovered, stirring occasionally, until the sauce turns soupy-thick, 10 to 15 minutes.
Serve immediately or cover and refrigerate for up to 1 week. Reheat to warm it before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SHAZAMER.
Nutritional Info Amount Per Serving
- Calories: 150.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 83.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.3 g
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