Galloping horses

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• 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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• rkbritain

  18 January 2010

  rkbritain rated this recipe

  

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• PegoHart

  21 January 2010

  PegoHart rated this recipe

  

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• Tasty Gaz

  21 June 2010

  Tasty Gaz commented on this recipe

  I served these as one of a selection of canapes at a local "Royal Ascot at the Club" event on Friday and the response was terrific. Easy to prepare, unusual and visually great I will certainly serve these again, and again, and again .......

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• claire

  11 August 2010

  claire rated and commented on this recipe

  

  Really easy and very impressive with cocktails.

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• Gemma

  13 December 2010

  Gemma rated this recipe

  

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• prawncocktail

  19 December 2010

  prawncocktail commented on this recipe

  Dead easy to make with fresh pineapple and looked good but not as interesting a taste as I'd hoped, and my guests weren't keen. Most people tried one but no-one came back for a second.

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• globaholic

  15 March 2011

  globaholic rated and commented on this recipe

  

  I agree with prawncocktail - they looked great but didn't go down that well. I think the key to success with this dish is to use really, really sweet pineapple. I used fresh and it wasn't ripe enough.

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• Japanese Frog

  30 March 2011

  Japanese Frog rated and commented on this recipe

  

  This recipe is a fantastic find. I used tinned pinapple which made it much easier for me and it was excellent. I was hoping for some leftovers...well, there were none left!

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• MarieB

  22 August 2011

  MarieB rated and commented on this recipe

  

  A bit fiddly to put together, but perhaps would have been easier if I'd used larger chunks of pineapple. The combination of the satay, pineapple and coriander do go well ... not sure if I'd make these again though.

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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

Ready in 20 mins

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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