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Caribbean Skillet |
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Serves: 4 Print this Recipe2 tablespoons butter or margarine 1/4 cup brown sugar packed 1/2 teaspoon cider vinegar 1/4 cup plum preserves 2 tablespoons chutney chopped 1 1/2 teaspoons dijon style mustard 1 clove garlic minced 1 12-ounce can luncheon meats 1 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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