Friday, August 28, 2009

Karen's Pineapple Weiners

This is another one of those recipes I came up with myself years ago and it was a keeper. They are very popular with the children who over the years have asked for them at their birthday gatherings. The good thing about this recipe is that there really isn't any measuring involved except eye-balling the Karo syrup. It makes a great potluck or party dish. You may want to double or triple it for a large group.

1 large can chunk pineapple in it's own juice, drained and juice reserved
1 pkg.lil wieners (I prefer beef)
1 green pepper, sliced in 1/4 inch rings and then halved to make strips
1 can water chestnuts, drained
1/2 bottle Light Karo Syrup

Drain the pineapple chunks well pressing down on them to remove excess juice in a small strainer over top of a 3 qt. saucepan. Chill the pineapple chunks until your ready for them. Pour Karo syrup in with juice and simmer this stirring occasionally until it cooks down to a thick syrup on low heat about 30 to 45 minutes watching it carefully so it doesn't boil over or overcook. It will become like a sweet and sour glaze. This step can actually be done a day ahead to save time if you prefer and then stored in the refrigerator.

Throw the pineapple chunks and water chestnuts in the syrup and simmer about 10 minutes to reduce syrup down again. In the mean time heat the wieners and green pepper slices through in a frying pan over low heat stirring constantly to remove any liquid from them both.

Add wieners and g. peppers slices to the pineapple syrup mixture and cook for about 20 minutes until thickened and mixture coats wieners. These can be thrown into a small crock pot for transporting.

Oh and we have actually had this as a meal served over some salted rice. These will usually go on sale around holiday time so I stock up on them then.

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