Best 9 Pineapple Green Chile Marmalade Recipes

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In the world of culinary delights, pineapple green chile marmalade stands out as a vibrant and flavorful creation that tantalizes the taste buds with its sweet, tangy, and slightly spicy notes. This delectable marmalade can transform ordinary meals into extraordinary experiences, adding a burst of sunshine to breakfast toast, invigorating sandwiches and wraps, or complementing grilled meats and roasted vegetables. Whether you're a seasoned cook or a novice in the kitchen, embarking on a journey to craft the perfect pineapple green chile marmalade is an adventure worth taking.

Here are our top 9 tried and tested recipes!

PINEAPPLE CHILE MARGARITA



Pineapple Chile Margarita image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

2 ounces mezcal
1 ounce fresh lime juice
1 ounce simple syrup
3 pineapple wedges
Chile powder, for garnish

Steps:

  • Fill a cocktail shaker with ice and add the mezcal, lime juice and simple syrup. Shake vigorously for 10 seconds, then strain into a rocks glass over ice. Dip the pineapple wedges in chile powder and garnish the glass.

PINEAPPLE GREEN CHILE MARMALADE



Pineapple Green Chile Marmalade image

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside.

Provided by Busters friend

Categories     Lemon

Time 1h5m

Yield 8 1/2 pints

Number Of Ingredients 6

2 medium lemons
2 cups pineapple, canned crushed in juice
2 cups carrots, shredded
2 cups green chili peppers, frozen chopped, thawed and drained (mild, medium, or hot)
1 cup orange juice
6 cups granulated sugar

Steps:

  • Scrub lemons. Cut a 1/4-inch slice off each end
  • of each lemon and discard these end pieces. Slice
  • lemons crosswise as thinly as possible, removing
  • any seeds.
  • Combine carrots, green chile, pineapple
  • in juice, and lemon slices in an 8-quart non-stick
  • pan. Stir in orange juice. Bring mixture to a boil
  • over medium heat; reduce heat and simmer 20
  • minutes, stirring occasionally. Do not cover the
  • pan while simmering.
  • Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a
  • candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218°F (adjust for elevation as needed), stirring often at the beginning and constantly toward the end of the cooking period to prevent sticking and burning. Remove from heat.
  • Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach
  • two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

Nutrition Facts : Calories 644.7, Fat 0.3, Sodium 23.1, Carbohydrate 167.2, Fiber 3.2, Sugar 159.2, Protein 1.8

PINEAPPLE CHILE MARGARITA



Pineapple Chile Margarita image

Provided by Bobby Flay

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 6

1 cup fresh pineapple juice
1/2 cup chopped fresh pineapple
1 Fresno chile, chopped
3 ounces tequila (recommended: Hornitos Reposada)
Ice cubes
Pineapple, for garnish

Steps:

  • Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve.

PINEAPPLE-GINGER MARMALADE



Pineapple-Ginger Marmalade image

Categories     Candy     Ginger     Pineapple     Winter     Simmer     Boil

Yield makes about 5 cups (1.6 kg)

Number Of Ingredients 6

1 large pineapple, peeled, eyes removed, cored, and quartered
1 navel orange, preferably organic
10 cups (2.5 liters) water
5 cups (1 kg) sugar
6 tablespoons (3 ounces/85 g) chopped Candied Ginger (page 252)
1 tablespoon dark rum

Steps:

  • Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
  • Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
  • To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
  • Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The marmalade will keep for at least 6 months in the refrigerator.
  • the wrinkle test
  • The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
  • In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
  • If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

PINEAPPLE MARMALADE



Pineapple Marmalade image

This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.

Provided by Yoly

Time 1h25m

Yield 16

Number Of Ingredients 7

1 large fresh pineapple - peeled, cored, and sliced
½ cup pineapple juice
½ cup brown sugar
2 whole cloves
1 (4 inch) cinnamon stick
¼ cup lemon juice
1 tablespoon lemon zest

Steps:

  • Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  • Coarsely blend pineapple in a blender. Set aside.
  • Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
  • Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g

TANGY PINEAPPLE MARMALADE



Tangy Pineapple Marmalade image

The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.

Provided by lutzflcat

Time 2h15m

Yield 36

Number Of Ingredients 4

1 fresh pineapple
1 ¼ cups white sugar
1 medium lime, zested and juiced
2 teaspoons prepared horseradish

Steps:

  • Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
  • Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
  • Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g

EASY SWEET AND SPICY CHICKEN



Easy Sweet and Spicy Chicken image

Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks, undrained
1-1/3 cups orange marmalade
1 cup picante sauce
1 teaspoon chili powder, divided
1-1/4 pounds boneless skinless chicken breasts, cut into strips
1 large green pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon canola oil
Hot cooked rice
Minced fresh cilantro

Steps:

  • In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.

PINEAPPLE CHILI MARGARITA RECIPE BY TASTY



Pineapple Chili Margarita Recipe by Tasty image

Here's what you need: ice, tequila, sour mix, orange liqueur, pineapple, pineapple juice, lime, chili powder, pineapple juice, chili powder, pineapple

Provided by Lucia Plancarte

Categories     Drinks

Yield 1 Serving

Number Of Ingredients 11

2 cups ice
3 fl oz tequila
1 ½ fl oz sour mix
3 fl oz orange liqueur
1 cup pineapple, cubed
1 cup pineapple juice
2 limes lime
½ tablespoon chili powder
pineapple juice, for rimming the glass
chili powder, for rimming the glass
1 slice pineapple, sliced

Steps:

  • Rim the top of a tall glass by dipping it first in pineapple juice, then in chili powder.
  • In the blender, add the ice, tequila, sour mix, orange liqueur, pineapple, pineapple juice, lime juic,e and chili powder.
  • Serve and garnish with a pineapple slice.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 114 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, Sugar 90 grams

ORANGE PINEAPPLE MARMALADE



Orange Pineapple Marmalade image

This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 4

2 medium oranges
2 cans (8 ounces each) crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice

Steps:

  • Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Choose ripe pineapples: Look for pineapples with bright yellow skin and a sweet, fragrant aroma. Avoid pineapples with brown or bruised spots.
  • Use fresh jalapeños: Fresh jalapeños will give the marmalade a nice spicy flavor. If you don't have fresh jalapeños, you can use canned jalapeños, but be sure to drain and rinse them well.
  • Don't overcook the marmalade: The marmalade should be cooked until it reaches a thick, syrupy consistency. However, if you overcook it, it will become too thick and sticky.
  • Let the marmalade cool completely before storing it: This will help the marmalade to set properly.
  • Store the marmalade in a clean, airtight container: The marmalade can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Conclusion:

Pineapple Green Chile Marmalade is a delicious and versatile condiment that can be enjoyed in many different ways. It can be spread on toast, crackers, or sandwiches. It can also be used as a glaze for chicken, pork, or fish. Or, it can be added to yogurt, oatmeal, or ice cream for a sweet and spicy treat. No matter how you choose to enjoy it, Pineapple Green Chile Marmalade is sure to please your taste buds.

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