Pineapple Sweet Soup Recipes

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

Steps:

• In a bowl, whisk together 2 cups sparkling wine
• In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice
• Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.
• Garnish: Toasted coconut.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Meat Balls.
• Mix meat ball ingredients well and shape into balls.
• Cook over medium heat, turning occasionally until brown, about 20 minutes.
• OR bake in an ungreased oblong pan (13x9x2 inches), in 400 degree Fahrenheit oven until light brown, 20-25 minutes.
• Drain fat from meat balls.
• Sweet& Sour Sauce.
• Mix brown sugar and cornstarch in pan.
• Stir in pineapple (with syrup), vinegar and soy sauce.
• Heat to boiling, stirring constantly, reduce heat to simmer.
• Add meat balls.
• Cover, simmer, stirring occasionally, 10 minutes.
• Stir in green peppers.
• Cover, simmer until green peppers are crispy-tender, about 5 minutes.

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

Steps:

• Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.
• Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
• Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.
• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.
• Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.
• *Available at Southeast Asian markets and some specialty produce markets.