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Place pineapple rings in a large resealable plastic bag. Add butter, honey, hot pepper sauce, and salt. Seal the bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high heat and lightly oil grate.
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In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken.
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Instructions. Cut the pineapple into ¾ inch slabs (about 8 pieces), leaving the skin on as decoration or cutting it off (completely up to you!) Whisk together honey and lime juice in a bowl. Brush onto each side of the pineapple slabs. Heat either a grill or grill skillet to medium heat and grease well. Cook pineapples for about 3 minutes on.
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Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing.
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In a large crock pot, over 6-quarts or larger, cover the bottom with only 2 cups of the brown sugar. Place ham on top of the brown sugar, open the slices slightly with your hands. Pour the Honey over the ham, evenly. Add the pineapple around the sides (with the juice) and some on top. Top with the remaining 1 1/2 cups of brown sugar, making.
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Instructions. Preheat the oven to 450°F (230°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside. Peel and core the pineapple. Slice into 2 to 3-inch long wedges, roughly ¾-inch thick. In a large bowl, whisk together the orange juice, brown sugar, and honey.
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glaze. In small saucepan over medium heat; cook pineapple juice 25 minutes while stirring frequently. Juice should reduce by half. Add honey, sugar and mustard. Cook 5-8 minutes while constantly stirring. Once glaze has thickened to a syrup consistency, remove from heat and set aside until ham is ready to be glazed.
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Set a large skillet over medium heat. Add the butter, honey, cinnamon, and salt. Stir all of the previous ingredients to combine them with each other. Add the pineapple pieces, and fry them for about 2-3 minutes on each side. Remove the pineapple from the skillet and serve immediately or later.
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Cook Time 15 mins. Total Time 20 mins. Honey Pineapple Grilled Chicken - crazy delicious!! SO simple and packed full of amazing flavor!! Only 3 ingredients in the marinade - Italian dressing, honey and pineapple juice. Can use chicken tenders, breasts or thighs.
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Add 1- 1/2 cups brown sugar to the bottom of the crockpot. Place unwrapped ham on top. Drizzle honey over top. Add the rest of the brown sugar. Place pineapple slices over top and pour in the remaining pineapple juice. Cover with foil and place lid over top. Cook on low 3- 4 hours.
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Turn up the temperature to 375F, and bake the honey and pineapple glazed ham, for another 15 minutes to lightly broil the pineapple. 8. Remove the ham from the oven, and let it rest for 10 minutes. As the ham rests, pour any remaining glaze ( both in the pan and on the stove ) into the juice you set aside earlier.
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Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry. Prep the chicken. Season the chicken with salt and pepper, and toss with cornstarch in a zip top bag. Heat 2 tablespoons of oil in a large skillet over medium heat.
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Combine the honey, lime juice, and cinnamon in a gallon zip-top bag or plastic container large enough to hold the pineapple spears. Add the pineapple to the marinade, toss to coat the spears, and zip/cover the container. Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading.
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Instructions. First, whisk together the brown sugar, honey, hot water, and salt. Next, place the pineapple in a gallon-sized Ziploc bag and add the brown sugar mixture. Shake the bag until the pineapple is evenly coated. Let the pineapple sit at room temperature for 15 minutes. Meanwhile, preheat the grill on high.
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In a small bowl, whisk together the olive oil, honey and cinnamon. Brush the olive oil mixture all over the pineapple spears. Place the pineapple spears on the grill in a single layer. Grill for 6-8 minutes on each side, or until lightly browned and tender. Serve immediately, drizzled with more honey, if desired.
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Directions. Position an oven rack in the upper third of the oven, and preheat to 450 degrees F. Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring.
