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Ingredientes
- 2 Tbsp. Jalapenos, seeded, chopped
- 1 tsp Cayenne pepper
- 1/4 tsp Salt
- 2 Tbsp. Cornstarch
- 1/4 c. Granulated sugar
- 1/4 c. Lime juice, fresh preferred
- 1/4 c. Unsweetened pineapple juice
- 1 c. Water Soy sauce
- 2 Tbsp. Fresh ginger,peeled,shredded
- 1/2 c. Pineapple chunks
- 2 Tbsp. Chardonnay or possibly dry white wine
- 1 Tbsp. Minced cilantro
Direcciones
- In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice till smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or possibly chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of hot sauce. Chile Pepper Magazine
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 6 servings | |
| Calories 61 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 55mg | 2% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.4g | 7% |
| Protein 0.22g | 0% |
