Pineapple Habanero Glaze
Ever since doing the mango habanero sauce I have been looking for other ways to get one of my favorite peppers into my cooking. Pineapple just seemed like a great natural fit and in fact pineapple and habanero go together like tuna fish and lamb.
Do not be scared by the fact that there is a whole habanero used in this dish. The sweetness of the pineapple really helps balance out the heat leaving a slight lingering heat but not enough to make you go screaming like a little girl.
For this recipe you are going to need:
- 1 shallot diced finely
- 1 habanero pepper diced finely and seeds discarded
- 1 cup of pineapple juice
- 1/2 cup of chicken stock
- TB of white wine vinegar
- TB of sugar
- 1 TB of unsalted butter (surprised?)
- Kosher salt
Over medium heat in a small saucepan melt the TB of butter. Add in the shallot and habanero with a pinch of salt and saute until softened (2 minutes).
Add in the pineapple juice, chicken stock, vinegar, and sugar. Bring this mixture to a boil and keep boiling till it has been reduced to 1/3 cup (about 20 minutes). Make sure you occasionally stir. Once done the mixture should be thick enough to coat the back of a spoon.
Now you have a perfect sauce that plays well with pork, chicken, or drizzled over some ice cream. If you do cook with it make sure that you only add it in the last couple of minutes of cooking so it does not burn beyond all tasteful recognition.
I grilled pork chops with just basic salt and pepper and then added the glaze for about a minute a side. 
looks and sounds really good. best of all, simple to make. i will probably try this one out later this week since i have some pork sitting in my freezer
This is fantastic on grilled shrimp right after they come off the grill. Make sure the glaze is hot when applied to the shrimp so as not to cool them down.