Galloping horses

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olive magazine

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Recipe by olive magazine

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1. Heat a little oil in a frying pan and fry the shallots until they brown. Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted. The mixture should be sweet and salty so add a little salt if you need to. Cool.
2. Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each. Top each with a squeeze of lime, a piece of chilli and a coriander leaf.

348 kcalories, protein 0.7g, carbohydrate 4.7g, fat 1.6 g, saturated fat 0.2g, fibre 90.6g, salt 0.32 g

Latest comments and suggestions

• hellsbells

  03 December 2007

  hellsbells commented on this recipe

  I tried these at the weekend and they went down a storm - along with Delia's bloody mary tomatoes - nice to have some canapes with a bifference and a bit of a kick.

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• Flossie

  12 January 2008

  Flossie rated and commented on this recipe

  

  I served these to friends and they were a huge hit - really delicious - the sweet pineapple and salty satay mix work very well together. Now a favourite!

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  They look amazing, I served them galloping around the pineapple's foliage. Not sure if i'd make them again though...quite hard work/messy to make. That's just me being lazy though :S

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• Yvonne

  23 February 2008

  Yvonne rated and commented on this recipe

  

  very good. a lovely light starter. i put in cocktail sticks to make them easier to eat. make sure the pinapple pieces are cut into nice bite size pieces. mmmmm

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• Sarah

  29 March 2008

  Sarah rated and commented on this recipe

  

  These were a brilliant success, and were made very successfully by my teenage daughter.

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• gingergarlic

  29 June 2008

  gingergarlic rated and commented on this recipe

  

  These were fantastic. I served them with pre-dinner drinks and Delia's bloody Mary tomatoes - thanks for the tip hellsbells.

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• Dingdong

  29 December 2008

  Dingdong rated and commented on this recipe

  

  these were the only food people didnt try at my party. boo hoo.

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• Alison

  29 December 2008

  Alison commented on this recipe

  Absolutely divine! I didn't fancy eating the coriander or chilli, and didn't think my guests (both in their 80s) would either, so I topped the pineapple cubes with the yummy sweet and sour topping and scattered a 'rim' of coriander around the edge of the plate and put a circle of long but thinly sliced chilli on top as a garnish. It looked as pretty as a picture, and both I and my guests thoroughly enjoyed it :-) I am serving it again tomorrow for another drinks party. I read everyone else's comments and initially tried spearing the pineapple onto cocktail sticks to make it easier to pick up but I test drove it in the kitchen and the cocktail stick came away without the pineapple (canned pineapple, maybe the cocktail stick thing works with fresh?). But sooooo tasty, definitely a lifelong favourite!

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• janet

  25 July 2009

  janet rated and commented on this recipe

  

  Make these all the time and serve as pr dinner nibbles, they are just gorgeous and as you can make them ahead of time it is another bonus. The only problem is that there is never enough. They are most definitely better made with fresh pineapple.

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• rowie

  01 September 2009

  rowie commented on this recipe

  very easy very tasty vanished quickly, loved them

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• lorraine

  24 October 2009

  lorraine rated and commented on this recipe

  

  Wasn't sure about this recipe but wanted to try something different as a canopy. They looked great and I must say tasted fab. woul make again.

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Ingredients

• vegetable oil
• 8 shallots , finely sliced
• 2 tbsp crunchy peanut butter
• 1 tbsp palm sugar or light brown sugar
• 2 tbsp soy sauce
• 1 small fresh pineapple or 4 rings from a tin, cut into cubes
• 1 lime
• 1 red chilli , sliced finely
• handful coriander leaves

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Difficulty and servings

Serves 18

Preparation and cooking times

Vegetarian, Dairy-free

Ingredients

• vegetable oil
• 8 shallots , finely sliced
• 2 tbsp crunchy peanut butter
• 1 tbsp palm sugar or light brown sugar
• 2 tbsp soy sauce
• 1 small fresh pineapple or 4 rings from a tin, cut into cubes
• 1 lime
• 1 red chilli , sliced finely
• handful coriander leaves

348 kcalories, protein 0.7g, carbohydrate 4.7g, fat 1.6 g, saturated fat 0.2g, fibre 90.6g, salt 0.32 g

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