| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | Large, ripe pineapple | |
| peeled cored and roughly | ||
| chopped | ||
| 1/2 | c | Fruity Chardonnay-style wine |
| 1/4 | Fresh orange juice | |
| 1 | Scotch bonnet or habanero | |
| chile seeded and minced |
INSTRUCTIONS
Place the pineapple, wine and orange juice in a food processor or blender, and puree. Transfer to a mixing bowl and stir in the chile. Keep refrigerated for up to 2 days or so. Transfer to a saucepan, stir and warm before serving. Makes about 3 cups. Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com> on Apr 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 714.9mg
Potassium: 1528.1mg
Carbohydrates: 108.5g
Fiber: 12.8g
Sugar: 90.3g
Protein: 11.8g