In saucepan over medium heat, saute onions, ginger, jalepenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid is evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste. NOTES : Recipe Courtesy of Cheryl Smith, Exec. Chef of Marions, NYC Recipe by: IN FOOD TODAY SHOW #IND019
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|Serving Size: 1 Serving (1556g)|
|Recipe Makes: 1|
|Calories from Fat: 29 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 30mg||1 %|
|Potassium 1550mg||41 %|
|Total Carbohydrate 441.1g||130 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 423g|
|Protein 8.8g||13 %|
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Calories per serving: 1982
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