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Pineapple Habanero sauce and Brown Rice Triscuits

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I participated in a campaign on behalf of Mom Central Consulting for Triscuit. I received products to facilitate my review and a promotional item as a thank you for participating.

I recently received three boxes of the new varieties of Triscuit with brown rice.
I tried:

  • Brown Rice Triscuit seasoned with Sea Salt & Black Pepper
  • Brown Rice Triscuit baked with Red Bean seasoned with Roasted Red Pepper
  • Brown Rice Triscuit baked with Sweet Potato seasoned with Roasted Sweet Onion

Not only has Triscuit added brown rice they have also included real food ingredients like red beans and sweet potatoes. All three were delicious, but I am a fan of big bold flavors so I think I liked the Roasted Red Pepper and Roasted Sweet Onion varieties the best. In addition to tasting great, I love that Brown Rice Triscuit crackers are baked with 100% whole grain brown rice and wheat. They have no high fructose corn syrup, hydrogenated oil, cholesterol or artificial flavors. It’s nice to snack smart and still have some great flavors.

I thought it would be fun to create some cracker toppers to go with the new Triscuit crackers. I am sharing with you a yummy recipe for pineapple habanero sauce. It’s sweet with a nice kick of spicy. When you pair it with cream cheese, it is just heavenly.

 

Pineapple Habanero sauce and Brown Rice Triscuits
 
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Pineapple Habanero Sauce
Ingredients
  • 2 cups pineapple juice
  • 2 cups mango nectar
  • 1 to 2 habanero peppers
  • ½ cup apple cider vinegar
  • 4 Tbsp minced garlic
  • 2½ teaspoons salt
  • 3 Tbsp corn starch, mixed with some water to make a slurry
Instructions
  1. Remove the stem and seeds from the habaneros. Chop them very fine. NOTE: When working with habaneros or other hot peppers, use kitchen gloves to protect your skin.
  2. In a saucepan, combine the pineapple juice, mango nectar, habaneros, apple cider vinegar, minced garlic, and salt. Heat over medium-high heat stirring frequently.
  3. When the sauce reaches a boil, whisk in the corn starch and water slurry. Turn the mixture down to a low simmer. Simmer for approximately 15 minutes until the sauce is nice and thick. You want a syrup consistency.
  4. Remove from heat and let the sauce cool completely.
  5. To serve: Pour the sauce over a block of cream cheese and serve with Brown Rice Triscuit crackers. You can also make individual hors d'oeuvres by placing a bit cream cheese on a  Brown Rice Triscuit and drizzling with some sauce.

Like any thorough taste taster should, I tried the sauce on all three varieties of Triscuit. It was really good on all of them. The sauce has a pretty strong flavor on its own, so I think I preferred it paired with the Sea Salt & Black Pepper Triscuits.

This would be a great appetizer for a football day or really any party. You can store the sauce for 2 weeks in the fridge, so it is great to make ahead.
It really is delicious! I hope you give it a try. Triscuit has a great list of cracker topper recipes on Pinterest. You can check those out too!

Ashley

Recommended Reading:

Restaurant Style Spanish Rice Pumpkin Pasta Sauce Quinoa Enchiladas with home made enchilada sauce

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