NOTE: HOT - To lessen the heat, halve
the amount of chilies
2 cups fresh pineapple, diced or 14 ounce can crushed pineapple
4 tablespoons fresh orange juice or reserved pineapple juice from
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
1 clove garlic
4 scallions (spring onions)
2 red chilies
10 fresh sweet basil leaves
Salt and ground black pepper
Drain the crushed pineapple thoroughly and reserve
about 4 tablespoons of the juice.
Place 4 tablespoons orange juice or reserved pineapple
juice in a small pan with the sugar and wine vinegar and heat gently,
stirring until the sugar dissolves. Remove the ppan from heat and
add salt and pepper to taste.
Finely chop garlic and onions. Halve the chilies,
remove the seeds and finely chop flesh. Shred the basil leaves.
Pleace the pineapple, garlic, onions and chilies
in a bowl. Mix well and pour in the sauce. Let to cool for 5 minutes
and then stir in shredded basil.
Per Serving: 46 Calories; trace Fat (4.7% calories from fat); trace
Saturated Fat; 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0