Serving Suggestion

Coconut SPAM® Spears with Spicy Pineapple Chutney

This is how you get rescued if you are stranded on a deserted island with a can of SPAM® product. Climb a coconut tree, then climb a pineapple tree, start a fire and make this tasty recipe. The coast guard will pick up the enticing scent and join you for an exquisite treat.

Submitted by SPAM® fan Sunny Anderson, SPAMERICAN™ Tour

Serving

Servings
10

Serving

Prep Time
15 mins

Serving

Cook Time
25 mins

Serving

Total Time
40 mins

Ingredients

THE CHUTNEY:

  • 1 cup crushed pineapple
  • Juice of 1 lemon
  • 1/2 cup turbinado sugar
  • 1/4 cup white vinegar
  • 1 tablespoon warm water
  • 1 teaspoon mild yellow curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon cornstarch
  • 2 scallions, thinly sliced, white and green parts (plus more for garnish)

THE SPEARS:

  • 1 (12-ounce) can of any SPAM® flavor
  • 1/2 cup all-purpose flour
  • ½ cup shredded, sweetened coconut
  • 1/4 cup cornstarch
  • Zest of 1 lemon
  • 1 egg
  • 2/3 cup soda water, ice cold
  • A pinch of salt
  • Canola oil, for frying

Directions

  1. To make the chutney, use a small sauce pan on medium heat.
  2. Add the pineapple, lemon juice, sugar, vinegar, curry powder, salt, and crushed red pepper flakes.
  3. Cook while stirring until the pot begins to bubble a bit, then lower the heat and simmer for 10 minutes.
  4. Meanwhile, in a small bowl, mix the cornstarch with 1 tablespoon of warm water, stirring until smooth.
  5. Pour this mixture into the chutney, stirring to incorporate.
  6. Turn off the heat and allow the chutney to cool. Once cool, stir in the scallions (but remember to leave some for garnish).
  7. Prepare the spears by filling a large pot or deep fryer with canola oil, leaving a few inches at the top.
  8. Bring the temperature to 375°F.
  9. Cut the SPAM® product in half lengthwise, then cut each half into five long spears.
  10. In a mixing bowl whisk together flour, coconut, cornstarch, and lemon zest.
  11. Add in the soda water and egg.
  12. Dip the spears into the tempura batter and slowly lower the battered SPAM® product into the fryer. Let fry for 5 minutes or until brown and crispy.
  13. Remove to a sheet tray lined with a wire rack. Serve the SPAM® spears with a side of pineapple chutney.

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