New answers tagged pineapple
Lot of people are talking about the acid in the pineapple. That's irrelevant in this case: pineapple runs around ph 3.5, and most soda runs ph 3 or less (coke runs around 2.5!). Additionally, a ham will be so heavily processed that the usual "It'll help tenderize the meat!" bit won't apply either. So really, it's a question of flavour, and that opens the ...
Mix soda, mustard and brown sugar together. Throw in cloves or allspice to taste. Another option is to use cherry preserves with lemon juice and lemon zest, brown sugar, cinnamon and a dash of salt. You could also use apricots. They are great to replace with pineapple. In general: take out stuff, add stuff, make it your own.
Based on my experiences with sweet-and-sour asian dishes, I'd say good or even okay mango would work just as well, if not be an improvement. (I find canned pineapple or pineapple juice to be cloying or bland compared to fresh, and generally like mango better in savoury foods.) If you're going to puree / juice, and not eat it as-is, you can "fix" it not being ...
Pineapple brings a touch of acidity, sweetness, and general fruitiness. I am going to assume you would have been using canned pineapple, so the enzymatic action is not really a factor (and it would be stopped as part of the cooking process). It is also hearty enough in texture to stand up to the baking. For the juice, I would recommend basic orange juice, ...
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