Curried Pineapple Balsamic Glaze
Pineapple sauces are popular in Asian and tropical cuisines, where the sweetness of the fruit is often combined with spicy and sour ingredients. By adding balsamic vinegar and curry, this glaze gets a unique, rich flavor profile that is both sweet, sour and spicy. As the aroma of curry powder and balsamic vinegar mixes with the caramelizing pineapple, the fragrances immediately fill the kitchen. The secret to the glaze lies in the right balance: the tartness of the balsamic vinegar, the sweetness of the pineapple, and the spiciness of the curry create a perfect harmony. This glaze is a great addition to grilled chicken, fish or vegetarian dishes to spice up the meal with an exotic twist.
Ingredients for this recipe
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Preparation Steps
1
Preparation: Peel and dice the pineapple. Finely chop the red onion and garlic.
2
Sauté: Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
3
Spice: Sprinkle the curry powder over the onions and garlic, and cook for another minute to release the spice's aromas.
4
Add Pineapple and Liquids: Add the diced pineapple, then pour in the balsamic vinegar and water. Sprinkle with brown sugar. Stir well to combine.
5
Cook: Simmer the glaze over low heat for 10-15 minutes, or until the pineapple softens and the flavors meld.
6
Purée: Use an immersion blender to purée the glaze until smooth. If desired, strain through a fine-mesh sieve for an extra-smooth finish.
7
Serve: Serve the glaze warm or cold with grilled meats, fish, or vegetarian dishes. Garnish with fresh cilantro, if desired.
