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Caribbean Skillet

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Caribbean Skillet recipe on the web!!


   _ tablespoons butter or margarine
   ___ cup brown sugar packed
   ___ teaspoon cider vinegar
   ___ cup plum preserves
   _ tablespoons chutney chopped
   _ 1/2 teaspoons dijon style mustard
   _ clove garlic minced
   _ 12-ounce can luncheon meats
   _ 8-ounce can pineapple slices canned, drained and cut in half


In a 10-inch skillet over medium heat, melt butter or margarine. Add brown sugar and vinegar; stir until sugar is dissolved. Stir in preserves, chutney, mustard and garlic until bubbly.

Cut meat into eight slices, about 1/4 inch thick. Place in sauce. Reduce heat to low. Cook for 5 minutes; turn meat over and cook 5 minutes longer or until heated through, basting occasionally. Transfer meat to a heated platter; cover and keep warm.

Add pineapple slices to plum sauce. Cook over medium heat for 5 minutes or until heated through. To serve, arrange pineapple slices around meat. Spoon sauce over. Garnish with parsley if desired.


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