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Caribbean Hors d'oeuvres
Servings: 1by Bob Towlson135 recipes>Ingredients
- 1 can crushed pineapple in juice -- (8 oz) undrained
- 1/2 cup Karo® Light or Dark Corn Syrup
- 1 tablespoon white vinegar
- 1 teaspoon grated lime peel
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
Directions
- Grilled or broiled chicken or pork cubes or chilled large shrimp
- In blender container combine pineapple, corn syrup, vinegar, lime peel,crushed red pepper, ginger and salt. Cover and blend 2 to 3 seconds until mixture resembles a chunky puree. Pour into small saucepan.
- Stirring frequently bring to boil over medium-high heat. Reduce heat to medium and boil 8 to 10 minutes or until thick.
- Serve as dipping sauce for chicken, pork or shrimp.
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