As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.
- Yield: Makes 1/4 cup
Source: The Martha Stewart Show, February Winter 2007
- 1/4 cup soy sauce
- 1/4 cup dark-brown sugar
- 1 1/2-inch piece fresh ginger
- 1/4 teaspoon dry mustard powder
- Pinch of crushed red pepper flakes
- 3 or 4 large strips washed pineapple skin (from about 1/2 pineapple)
Combine all ingredients plus 1/2 cup water in a small saucepan and place over medium heat. Bring to a boil; reduce heat to a simmer, and cook until sauce is reduced by half and thickened, about 30 minutes. Strain through a sieve. Glaze may be stored in an airtight container for up to 1 week. Before serving chicken or pork, brush with heated glaze.