Noel

Noel

Thursday, March 15, 2018

Hawaiian Sloppy Joes

I had browned hamburger in the fridge but I was fresh out of ideas for what to do with it. I happened to be talking to Jill at the time. (I was keeping her company on the phone while she drove to Topeka to work.)

She suggested Hawaiian Sloppy Joes from one of her favorite food blogs, Carlsbad Cravings.

I must admit, I found her suggestion rather ironic. When she and Brent were sitting at my dinner table, neither of them was a sloppy Joe fan. But, suddenly, they are OK? And they are even worthy of a recommendation?

These sloppy Joes must be pretty good, I thought.
So we tried them.
And they were.

The sauce is mostly sweet with the pineapple and the splash of molasses. And there's a little tang from the vinegar and a little subtle heat from the chili powder and smoked paprika. The original recipe called for hot sauce to taste. For Randy and me, no hot sauce is "our taste."

I served it with baked beans and some grapes, and it made a quick and easy meal. And there were leftovers, which is also a good thing around here.

This would be a recipe that could easily be adjusted upwards for a crowd and then kept warm in a crock pot. I had Hawaiian rolls in the freezer, so we had sliders, which would also be great for a gathering.

With the NCAA basketball tournament beginning today, this would be a good recipe for a watch party, no matter the team you're cheering for at the Big Dance. 

Enjoy! And if you try it, let me know what you think!
Hawaiian Sloppy Joes
Adapted from Carlsbad Cravings blog
8 to 10 Hawaiian Sandwich buns (or can use slider buns or rolls for smaller sandwiches)
2 pounds ground beef
1 medium onion, chopped
1-2 tsp. refrigerated minced garlic (more or less to taste)
1 8-oz. can crushed pineapple in 100 percent juice (not drained)
1 cup ketchup
1/4 cup molasses
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. yellow mustard
1 tsp. cider vinegar
1 tsp. EACH chili powder and salt
1/2 tsp. EACH ground ginger, smoked paprika and pepper

Brown hamburger and onions together in skillet over medium heat, breaking up any clumps. Add garlic and cook an additional 30 seconds. Drain any excess fat.

Add all remaining ingredients to the skillet and stir to combine. Bring to a simmer, then reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally. Taste and add additional vinegar for tangier taste and more brown sugar for a sweeter taste, if desired. (We liked it as the recipe called for - no additions.)

Serve on Hawaiian sandwich buns or traditional sandwich buns. You may also serve on slider buns or Hawaiian rolls that have been split to serve as mini buns.

2 comments:

  1. I'll pass this on to my neighbour who loves food super hot, but I won't join him in the eating.

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    Replies
    1. We don't like ultra spicy foods either. This isn't bad. Our kids make fun of our lack of tolerance for "hot" foods.

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