Sauerkraut on pineapple

Name: Sauerkraut on pineapple
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1-2 red chillies; 3 TABLESPOONS Oil; 1 jar(s) (850 ml/ part by weight: 720 g) Sauerkraut; 1 TABLESPOON Juniper berries; 1 Bay leaf; 2 TABLESPOONS green, pickled peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 (approx. 1 kg) small pineapple

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1-2 red chillies
3 TABLESPOONS Oil
1 jar(s) (850 ml/ part by weight: 720 g) Sauerkraut
1 TABLESPOON Juniper berries
1 Bay leaf
2 TABLESPOONS green, pickled peppercorns
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 (approx. 1 kg) small pineapple

Directions

1
Peel and finely chop the onion. Wash the chillies, cut lengthwise and remove seeds. Cut the pods into thin rings. Fry onion and chilli in a tablespoon of hot oil. Add the sauerkraut, fry and pour on 1/4 litre of water.
2
Add juniper berries, bay leaf and green peppercorns and braise at low heat for 45 minutes. Season to taste with salt, sugar and paprika. In the meantime, cut the skin off the pineapple.
3
Cut the pineapple into slices and cut out or cut the hard stalk in the middle. Fry the pineapple slices in the remaining hot oil on both sides. Place two to three slices on each plate.
4
Spread the sauerkraut over it. Garnish as desired with pineapple leaves and chilli peppers.