#pineappleglaze

Juicy beer-brined pork chops smoked to perfection with a sweet pineapple glaze!

Elevate your holiday or special occasion meal with this delicious Airfryer Glazed Ham with a sweet and tangy pineapple glaze. It's easy to make and turns out perfectly caramelized in the air fryer, making it a crowd-pleasing dish for any gathering.

Ingredients: 1 bone-in ham, 5-7 pounds. 1 cup pineapple juice. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1/4 cup maple syrup. 1 teaspoon ground cloves. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground allspice. Pineapple rings for garnish optional.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Put maple syrup, ground cloves, ground cinnamon, ground nutmeg, and ground allspice in a small saucepan. Add the pineapple juice and mix them all together. Over medium-low heat, stir the mixture often until it comes to a simmer. Let it cook for about 5 minutes, or until the glaze gets a little thicker. Take it off the heat. Put the ham in the air fryer basket so that the cut side is facing down. Use a lot of the pineapple glaze to coat the ham, making sure it's all covered. For 10 minutes, air fry the ham at 350F 175C. Put the ham back in the air fryer after 10 minutes and brush it with more glaze. Brush the ham with glaze every 10 minutes for a total of 30 to 40 minutes, or until it is nicely glazed and warm all the way through. You can add pineapple rings to the top of the ham in the last five minutes of cooking if you want to make it look better and add more flavor. The ham is ready when it comes out of the air fryer. Let it rest for a few minutes before cutting it. To go with the glazed ham slices, put extra pineapple glaze on the side. Have fun with your baked ham with pineapple glaze in the air fryer!

Prep Time: 15 minutes

Cook Time: 35 minutes

These pineapple-glazed salmon tacos are a delightful fusion of sweet and savory flavors. The grilled salmon is coated in a luscious pineapple glaze and paired with fresh pineapple, crunchy red cabbage, cilantro, and red onion for a burst of tropical goodness. Perfect for a quick and delicious weeknight dinner or a weekend gathering with friends and family.

Ingredients: 4 salmon fillets. 1 cup pineapple juice. 1/4 cup soy sauce. 2 tablespoons honey. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 8 small flour tortillas. 1 cup chopped fresh pineapple. 1/2 cup shredded red cabbage. 1/4 cup chopped cilantro. 1/4 cup diced red onion. Lime wedges for garnish. Salt and pepper to taste.

Instructions: Put pineapple juice, soy sauce, honey, minced garlic, and grated ginger in a small saucepan. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the glaze gets thicker. Put away. Warm up your grill or grill pan over medium-high heat. Add salt and pepper to the salmon fillets. If you want the salmon to be fully cooked, cook each side for four to five minutes, or until the grill marks show. While the salmon is on the grill, baste it with the pineapple glaze. Take the salmon off the grill and give it a minute or two to rest. Then, use a fork to break up the salmon into pieces. For about 30 seconds on each side, warm the flour tortillas on the grill. Put pieces of grilled salmon on each tortilla to make the tacos. Put fresh pineapple chunks, red cabbage shreds, cilantro leaves, and red onion dices on top. Put more of the pineapple glaze on top of the taco fillings. Add lime wedges to the salmon tacos that have been glazed with pineapple. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the tropical tastes of Brown Sugar Pineapple Chicken. The pineapple glaze on this dish, which is grilled to perfection, is both sweet and savory. It makes weeknight dinners even better.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup pineapple juice. 1/2 cup low-sodium soy sauce. 1/2 cup brown sugar, packed. 1/4 cup ketchup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish.

Instructions: On both sides, season chicken breasts with black pepper and salt. To make the marinade, mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger in a bowl with a whisk. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag closed and put it in the fridge for at least 30 minutes. For better flavor, leave it there overnight. Warm up the grill or grill pan over medium-high heat. Grill the chicken breasts for 6 to 7 minutes on each side, or until they are fully cooked. While they are cooking, baste them with the marinade you saved. Put the rest of the marinade in a small saucepan and heat it over medium-low heat. To make a slurry, mix cornstarch and water in a different bowl. Add the slurry to the pan and stir it around. Cook until the sauce gets thicker. The pineapple glaze goes well with grilled chicken. Put chopped green onions and sesame seeds on top. It goes well with rice or any other side dish you like. Have fun!

Prep Time: 40 minutes

Cook Time: 15 minutes