Wow, this spicy pickled pineapple was totally different. Delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finally finishing with pineapple sweetness in the end. I cannot recall ever eating anything like them. These are great right out of the jar, or equally fantastic chopped and then used to top hot dogs or tacos.
I used a fresh pineapple, but I think you could get away with using canned slices or even chunks. You might would want to cut back on the amount of sugar if you do, though. Although spicy pickled pineapple is also sweet, you don’t want it to be overly sweet.
I used my snazzy new little pineapple corer to cut my fresh pineapple into rings. It’s a fun little gadget!
Also try my quick pickled jalapeno rings
Spicy Pickled Pineapple
This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
- 1 pineapple core remove and cut into rings
- 1/4 cup cilantro chopped
- 2 cups seasoned rice vinegar
- 2 tablespoons sugar
- 2 large jalapenos cut into rings
- 1 tablespoon Kosher salt
- 1/4 cup fresh lime juice from 2 limes
Place the pineapple rings and the cilantro into a quart jar.
Place vinegar, sugar, jalapeno, salt and lime juice into a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let cool.
Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
Seal and refrigerate for at least 1 day before serving. The pineapple will keep for up 2 weeks in the fridge.
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1.8% | Vitamin C: 49% | Calcium: 1.2% | Iron: 1.2%
One sign that you absolutely love a dish? You make it three days in a row. Like these Buffalo chicken burgers, that I made… you guessed it… three days in a row! The burgers are so tender, so juicy, and they have just the right amount of spiciness. Packed with celery and carrots, and topped with a wonderful blue cheese sauce, each bite really is like a fantastic chicken wing. But on a bun.
I so enjoyed making and devouring these Buffalo chicken burgers. They have found there way to the top of my gotta-make-regularly list. Not only are the very easy to make, they look and taste absolutely fantastic. I cannot wait to enjoy them again, and soon.
Also try my Buffalo chicken subs.
Buffalo Chicken Burgers
These Buffalo chicken burgers are so tender, so juicy, and have just the right amount of spiciness. Each bite is like a fantastic chicken wing. On a bun.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
- 1 pound ground chicken
- 1/4 cup Frank's RedHot sauce
- 1/2 cup shredded carrot
- 1 stalk celery diced fine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoons fresh parsley leaves chopped
- 1 tablespoon fresh chives chopped
- 1/2 cup panko bread crumbs
- Vegetable oil
- 4 Kaiser rolls
- Green leaf lettuce
Creamy Blue Cheese Sauce
- 4 ounce blue cheese crumbles
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup Ranch salad dressing
- 1/4 teaspoon Worcestershire sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
Place the chicken hot sauce, carrots, celery, garlic powder, onion powder, parsley, chives and bread crumbs into a large bowl. Gently combine but do not overmix. Cover and place in the fridge for 30 minutes.
Fire up your grill for direct cooking over medium-high heat.
Divide the meat mixture into 4 equally-sized balls and form into patties. Lightly brush both sides with oil and transfer to the grill over direct heat. Cook 4-5 minutes. Turn and continue cooking another 4-5 minutes or until the internal temperature has reached 165 F. Remove.
Serve the burgers on the Kaiser rolls, with a few pieces of lettuce and plenty of the creamy blue cheese sauce.
Creamy Blue Cheese Sauce
Place the blue cheese crumbles into a small bowl. Use a fork to smash or break up into small pieces. Add the remaining ingredients and stir.
Calories: 646kcal | Carbohydrates: 32g | Protein: 32g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 1486mg | Potassium: 844mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63.7% | Vitamin C: 4.9% | Calcium: 28.6% | Iron: 17.3%
Whenever we stop at Quaker Steak & Lube, Anita ALWAYS orders the Thai’R Cracker wings. The sauce combines a great sweetness with a little kick, all in an Asian-inspired chili sauce. We always grab a couple extra bottles of their sauce when we eat there. But if we can’t get to a Quaker Steak & Lube, we grab a bottle of Great Value’s Asian Sweet Chili Wing sauce instead. It’s a mighty great substitute. Perfectly sweet with just a bit of heat. Nothing to be afraid of, but something to enjoy!
Because this Asian sweet chili wing sauce is a bit on the sweet side I tend to use a bit less sauce than I normally would. That’s just my personal preference. Anita would lean towards more sauce instead.
Also try this sauce mixed with a bit of medium wing sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Great Value Asian Sweet Chili Wing Sauce
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 servings