Stir-Fried Pineapple with Chile Peppers

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 whole fresh pineapple (a ripe one)
2 cloves garlic, minced
4 red chile peppers (seeded and soaked if you prefer less spicy)
Dash of soy sauce
1/4 cup water
4 tbsps of sugar or to taste (adjust according to the amount of pineapple you have as sizes may vary)

Instructions:

Saute the garlic and chile peppers until fragrant. Place the chopped pineapple slices into the pan and stir fry for a little bit. Add the sugar to the wok or pan, and then the water. Bring to a boil and add a quick dash of soy sauce. Cover and lower the heat and simmer for about 5-10 minutes. Remove from wok or pan once you see that the water added to the pineapple has thicked to a syrup-like consistency (due to the sugar).

If using a whole pineapple, remember to remove the core of the pineapple.

From smokywok.com