Ingredients Weight Measure
Pineapple, large, cut into 12 slices 1 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Oil 4 Tbsp.
Cockles or littleneck clams, fresh 2-1/2 qts.
Garlic, minced 4 tsp.
Salt 1 pinch
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
TABASCO® brand Habanero Sauce 1 tsp.
Pickled ginger, minced 2 Tbsp.
Sweet Thai chili sauce 12 oz.
Scallions, sliced 4 Tbsp.
Sugar 2 Tbsp.
Sweet butter 2 cups
Cilantro, chopped 2 Tbsp.


  1. Dredge pineapple slices in sugar, then TABASCO® Original Red Sauce, and grill. Reserve.
  2. Heat large sauté pan with oil until hot. Add cockles and garlic and toss until a few start to open. Add the rest of the ingredients, except for the butter and reserve enough of the cilantro for garnish.
  3. Stir; then add butter in pieces, stirring constantly until the butter has incorporated to create the sauce.
  4. Arrange each serving in a soup plate, garnish with cilantro and grilled pineapple, and serve.

Yield: 12-15 servings