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<blockquote data-quote="Travace" data-source="post: 98846" data-attributes="member: 111"><p>Took this from a Hawaiian cook book we have and served this as an "get the BBQ started" type thing. It was a complete HIT!!!!</p><p></p><p>here goes....</p><p><img src="http://i29.tinypic.com/2rxe903.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>1 Large Pineapple uncut</p><p>1/2 cup rum </p><p>2 tsp lemon juice(i got skeeby and forgot them in the pics but it was freshly squeezed of course)</p><p>3 tbs honey</p><p>1/4 cup sugar</p><p>1/4 cup pineapple juice</p><p></p><p>ok so first thing you want to do is cut the top and the bottom of the pineapple. about a inch and half from top and bottom. set the pieces aside. </p><p></p><p>Now if you have a pineapple corer that would be best if not you want to carefully cut close to the inside edge of the pineapple to remove all the good pineapple meat. Decore and cut into equal size squares and set aside. </p><p></p><p>Now take some toothpicks and secure the bottom of the pineapple to the cored out shell. should look like this....</p><p><img src="http://i30.tinypic.com/331m9ud.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>now for the dipping sauce.</p><p></p><p>its pretty simple.... add all the ingredients including the pineapple squares and put in fridge for a minimum of 3 hours but 24 hours is best. </p><p></p><p>right before you are ready to serve get a good knife and cut off all of the prickly leafy stuff that is on the pineapple to make the outer skin smooth as possible without ruining the integrity of the shell. </p><p></p><p>Next is placing the Can of sterno in the pineapple. You have a couple options. One is to set it on top of something like a can or you can use some toothpicks or BBQ skewers to stick through the pineapple to make a shelf. What you want is for the can to be about a inch below the top of the pineapple. </p><p></p><p>Next take toothpicks and stab pineapple chunks then poke them into the outside skin of pineapple. continue until pineapple looks like some kind of funny version of Pinhead from hellraiser. Present the pineapple however you would like such as a center piece. Serve sauce in a dipping bowl. light the Sterno can. Grab a pineapple and dip in the rum sauce then heat it over the fire of the sterno.</p><p></p><p>See by this point i was already getting a buzz and when i set that thing down they started going fast as fuck so i didnt even think to take a pic. I did find the same sketch that was in our cookbook so here is that instead...sorry</p><p></p><p><img src="http://i29.tinypic.com/ioknq9.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>trust me tho... im not a huge rum fan but these things could get dangerous. </p><p></p><p>PS.... we quickly learned that you could use this amount of sauce with 2 or 3 pineapples. Our 1st thing of pineapple went very fast so next time i would get 2 pineapples, use one for the presentation and the other for the extra pineapple meat.</p></blockquote><p></p>
[QUOTE="Travace, post: 98846, member: 111"] Took this from a Hawaiian cook book we have and served this as an "get the BBQ started" type thing. It was a complete HIT!!!! here goes.... [IMG]http://i29.tinypic.com/2rxe903.jpg[/IMG] 1 Large Pineapple uncut 1/2 cup rum 2 tsp lemon juice(i got skeeby and forgot them in the pics but it was freshly squeezed of course) 3 tbs honey 1/4 cup sugar 1/4 cup pineapple juice ok so first thing you want to do is cut the top and the bottom of the pineapple. about a inch and half from top and bottom. set the pieces aside. Now if you have a pineapple corer that would be best if not you want to carefully cut close to the inside edge of the pineapple to remove all the good pineapple meat. Decore and cut into equal size squares and set aside. Now take some toothpicks and secure the bottom of the pineapple to the cored out shell. should look like this.... [IMG]http://i30.tinypic.com/331m9ud.jpg[/IMG] now for the dipping sauce. its pretty simple.... add all the ingredients including the pineapple squares and put in fridge for a minimum of 3 hours but 24 hours is best. right before you are ready to serve get a good knife and cut off all of the prickly leafy stuff that is on the pineapple to make the outer skin smooth as possible without ruining the integrity of the shell. Next is placing the Can of sterno in the pineapple. You have a couple options. One is to set it on top of something like a can or you can use some toothpicks or BBQ skewers to stick through the pineapple to make a shelf. What you want is for the can to be about a inch below the top of the pineapple. Next take toothpicks and stab pineapple chunks then poke them into the outside skin of pineapple. continue until pineapple looks like some kind of funny version of Pinhead from hellraiser. Present the pineapple however you would like such as a center piece. Serve sauce in a dipping bowl. light the Sterno can. Grab a pineapple and dip in the rum sauce then heat it over the fire of the sterno. See by this point i was already getting a buzz and when i set that thing down they started going fast as fuck so i didnt even think to take a pic. I did find the same sketch that was in our cookbook so here is that instead...sorry [IMG]http://i29.tinypic.com/ioknq9.jpg[/IMG] trust me tho... im not a huge rum fan but these things could get dangerous. PS.... we quickly learned that you could use this amount of sauce with 2 or 3 pineapples. Our 1st thing of pineapple went very fast so next time i would get 2 pineapples, use one for the presentation and the other for the extra pineapple meat. [/QUOTE]
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