When does a “set of instructions to make food” become a recipe? Is it as soon as you have a set quantity for each ingredient or is it always considered a recipe? hmm… See I learnt to cook from my mum, and like any Indian cook I’ve seen, cooking is more about adding & testing ingredients whilst you taste. So of course, it’s really hard to write a food blog post, when you don’t know exactly how it started in the first place lol
Anyway, enough of my ramblings 😛 Caramelised Paprika Pineapple.. just the word caramelised can make one drool right? I mean nothing bad has ever come out of caramelising anything.. as far as I know anyway 😛 This “recipe” actually came about from a food photo I did (linked below), that included the caramelised paprika pineapple in a chicken fajita – foregoing the usual onion/pepper mix that you find with fajitas.
After a few comments, and messages, on instagram & facebook, it seemed that people liked the pineapple – so this post is for you guys! Well, and me so I don’t forget what I actually did lol
The ingredients list is what I actually used – you can increase and decrease the amount as you see fit. You can even change it up, and use fresh pineapple – I used canned in juice pineapple cos that’s all I had at the time – and like all “mum chefs” I improvise A LOT cos frankly dragging 2 kids to the shops to get 1 item is rather low on my list of “fun” things to do 😀 If I wasn’t cooking it for the kids, I’d probably use chilli powder or HOT paprika, instead of regular smoked paprika.
If you do make it for the summer bbq/braai season, it can even be made on the hotplate 🙂 Just be realllllly careful when picking it up, cos it’s HOT! Don’t try and taste test straight after cooking either
If you do make the Caramelised Paprika Pineapple – feel free to tag me in on a photo. Love to hear from you 🙂
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 1 can pineapple rings in juice
- 1.5 tablespoons white sugar
- 20 grams unsalted butter
- 0.5 teaspoon smoked paprika
- Prep pineapple by removing from can/juice & placing each ring on a flat plate or piece of baking paper.
- Sprinkle both sides of each pineapple with the white sugar.
- Melt butter in a non stick pan, until frothy (careful not to burn). Medium heat is probably best.
- Once the butter is frothy, place the pineapple rings into the pan & leave for 4-5 mins before flipping onto other side. You'll know it's time to flip the ring, when you can see the outside of the pineapple ring turn brown.
- Once both sides of the pineapple ring are brown, remove from heat.
- Cut into pieces (if smaller pieces are required).
- Sprinkle paprika onto pineapple & toss until all pieces are covered.