Fire And Ice Pineapple Bits Recipes

FIRE-AND-ICE PICKLES

These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Time 10m

Yield 3 pints.

Number Of Ingredients 5

Fire-and-Ice Pickles image

Steps:

Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

2 jars (32 ounces each) dill pickle slices or spears
4 cups sugar
1 tablespoon hot pepper sauce
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, peeled

FRESH PINEAPPLE ICE

Provided by Bobby Flay

Categories dessert

Number Of Ingredients 3

Fresh Pineapple Ice image

Steps:

Combine water, sugar and pineapple in a large saucepan and bring to a boil over medium heat. Stir, remove from heat and let cool. Process in a food processor to a rough puree. Transfer to a shallow baking dish and freeze until hard, 4 to 5 hours. Just before serving, chop the ice into fine chunks with a fork or ice pick. Serve in large goblets.

Ingredients

1 large ripe pineapple, peeled, cored and cut into 1/4-inch pieces
1/2 cup water
3/4 cup granulated sugar

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Provided by Ellie Krieger

Categories dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Steps:

Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Ingredients

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

REFRIGERATOR FIRE AND ICE PICKLES

This is a welcome to Florida recipe from one of my new neighbors. She brought us a jar of the pickles and kindly included her easy to make recipe. Cook time is refrigerator time.

Provided by mandabears

Categories Low Protein

Time P7DT15m

Yield 40 serving(s)

Number Of Ingredients 6

Refrigerator Fire and Ice Pickles image

Steps:

Drain pickles, but save the juice.
Cut pickles into 1/4 inch slices.
In a large bowl mix pickle slices with all other ingredients.
Stir well.
Cover bowl and let stand for 2 hours.
Stir occasionally.
Spoon pickle mixture back into original jar.
Cover and refrigerate for 1 week before eating.

Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 311.8, Carbohydrate 11.3, Fiber 0.3, Sugar 10.9, Protein 0.2

Ingredients

32 ounces whole dill pickles
2 cups sugar
2 tablespoons hot sauce, can adjust to your own taste
1/2 teaspoon red pepper flakes
2 garlic cloves, chopped
1 medium onion, thinly sliced