Spicy Pineapple Sauce

 
 

I had half a can of pineapple pieces left over so I decided to come up with something to use it up.  I ended up making a Spicy Pineapple Sauce to go with a lamb rack.

 

Ingredients:

 

Pineapple pieces

Red capsicum/bell pepper

Yellow capsicum/bell pepper

Zucchini

Red Onion

Dill

Red chile

Lemon juice

Piece of Ginger grated or ground

Pepper

Fish sauce (or salt)

½ tsp cumin (not too much0

Olive oil

Soy sauce

Teriyaki sauce

Sugar

Passata (or crushed tomatoes0

Water.

 

Method:

 

Heat a pan so it's nice and hot.  Grill your vegetables and pineapple in a little oil.  Take out of the pan and allow them to cool a bit.

 

Deglaze the pan with some of the pineapple juice and fish sauce – ie just stir it round the pan so all the sticky bits on the bottom are incorporated.

 

Cut up the vegetables into smaller pieces.

 

Make the sauce with the rest of the ingredients and when it is nice and gloopy add back the grilled ingredients.  After about 5 minutes it should be ready.

 

I haven't given you quantities because these ingredients are pretty forgiving – except for the cumin which can overwhelm everything if you are not careful.