Robert Rothschild Pineapple Coconut Mango Tequila Sauce, 38.5 Oz;

Our Caribbean inspired sauce combines sweet citrus and creamy coconut with a splash of tequila. Suggested Uses: Brush on Salmon, Tilapia or Cod Baste Chicken or Pork Blend into Chicken or Salmon Salad Use as a dip for Shrimp or Chicken Tenders Pour over Cream Cheese and serve with crackers Pair with Meatballs in a slow cooker Wine Pairing: Pinot Grigio Beer Pairing: Pilsner All Natural Gluten Free Kosher Ingredients: Sugar, Pineapple Juice, Water, Crushed Pineapples, Coconut Cream (Coconut Milk, Modified Food Starch, Guar Gum, Xanthan Gum), Apricot Concentrate, Lime Juice (from concentrate), Modified Cornstarch, Mangos, Crushed Red Peppers, Tequila, Monocalcium Phosphate Monohydrate (leavening agent), Xanthan Gum, Citric Adic, Ascorbic Acid. Contains: Coconut (Tree Nut). Stir Fry Recipe: This stir-fry recipe features chicken, garlic, shrimp, red pepper, mushrooms, red onion, sugar snap peas, baby corn, soy sauce, bean sprouts and our Pineapple Coconut Mango Tequila Sauce. Ingredients 1/2 lb. Chicken, boneless, skinless, small pieces Salt and pepper to taste 1 Tbsp. Vegetable oil 1 tsp. Garlic, minced 1/2 lb. Shrimp, cooked 1/2 Red pepper, julienne 3/4 cup Mushrooms, sliced 1/4 Red onion, sliced 1/2 cup Sugar snap peas 1/4 cup Baby corn 2 Tbsp. Soy sauce 1/2 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce 1/2 cup Bean sprouts Instructions Season chicken with salt and pepper. Heat wok or rounded sauté pan over very high heat. Add vegetable oil and then add garlic. Sauté for 10 seconds. Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes. Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute. Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes. Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients. Remove from heat and add bean spouts. Stir and serve. Servings: 4