So you may be thinking…why do I need Pineapple Marmalade? But you should trust me….you need this! It is the perfect condiment for fish, chicken and pork. We slather it on everything! (I love the word slather :).
If you are looking for a way to kick up your simply prepared chicken and fish, this Pineapple Marmalade is the ticket! And with only two ingredients…yup only two, you can whip up a batch of this stuff super quick!
I originally posted this as Sugar Seared Salmon with Pineapple Marmalade back in 2011. I was a spry newbie blogger. Check out the photo…ugh! Happy to say there have been some significant improvements in my photography skills, but the recipe is still one of my favorites and we make it often around here.
You can serve it warm or cold and it keeps for up to a week in the fridge. One can of crushed pineapple and one cup of sugar. Bring to a simmer for about 10 minutes until it’s all thick and bubbly and you have just improved your dinner by 100 percent!
NOTES: Use your biggest saucepan. It splatters a bit. The deeper the better to keep you from having to clean your stove top. (My disdain for cleaning the stove around here is well known). I simmer this until the edges just start to turn brown.
If you still need more Pineapple in your life. Check out my Pineapple bars here!
- 1 20 oz can crushed pineapple
- 1 cup granulated sugar
- Combine ingredients in large saucepan.
- Bring to a simmer.
- Simmer on medium heat for about 10-12 minutes until thick, bubbly and starting to brown on the edges, stirring on occasion.
- Serve warm or chilled with your favorite chicken or fish