{"id":3271,"date":"2026-08-16T07:00:00","date_gmt":"2026-08-16T10:00:00","guid":{"rendered":"https:\/\/pimentoteca.com.br\/blog\/?p=3271"},"modified":"2026-08-10T21:52:46","modified_gmt":"2026-08-11T00:52:46","slug":"geleia-de-abacaxi-com-pimenta","status":"publish","type":"post","link":"https:\/\/pimentoteca.com.br\/blog\/experimente\/geleia-de-abacaxi-com-pimenta\/","title":{"rendered":"Geleia de abacaxi com pimenta: pro churrasco e frios"},"content":{"rendered":"<p>Abacaxi e pimenta \u00e9 daquelas duplas que parecem \u00f3bvias depois que voc\u00ea prova: a acidez tropical da fruta pede exatamente o calor que a pimenta entrega. Essa geleia nasceu pra carne de porco \u2014 mas n\u00e3o avisa isso pra t\u00e1bua de frios, que tamb\u00e9m a adora.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 abacaxi p\u00e9rola maduro em cubos pequenos (~800 g limpos)<\/li>\n<li>3 a 5 dedo-de-mo\u00e7a picadas (ajuste sua coragem)<\/li>\n<li>1 e 1\/2 x\u00edcara de a\u00e7\u00facar<\/li>\n<li>Suco de 1 lim\u00e3o<\/li>\n<li>1 peda\u00e7o de 2 cm de gengibre ralado (opcional, mas recomendado)<\/li>\n<li>Pitada de sal<\/li>\n<\/ul>\n<h2>Passo a passo<\/h2>\n<p>1. Panela com abacaxi e a\u00e7\u00facar em fogo m\u00e9dio at\u00e9 a fruta soltar bastante l\u00edquido (~10 minutos).<\/p>\n<p>2. Junte pimenta, lim\u00e3o, gengibre e sal. Cozinhe em fogo baixo por 40 a 50 minutos \u2014 abacaxi tem muita \u00e1gua, ent\u00e3o essa geleia pede paci\u00eancia a mais.<\/p>\n<p>3. Amasse parcialmente com o garfo (peda\u00e7os pequenos s\u00e3o charme aqui) e siga at\u00e9 o teste do pires gelado dar ponto.<\/p>\n<p>4. Envase quente em pote esterilizado.<\/p>\n<h2>Segredo do equil\u00edbrio<\/h2>\n<p>Abacaxi muito doce pede mais lim\u00e3o; muito \u00e1cido, mais a\u00e7\u00facar. Prove no meio do cozimento e ajuste \u2014 cada abacaxi \u00e9 uma hist\u00f3ria. E se quiser fundo defumado pro churrasco, meia colher (ch\u00e1) de p\u00e1prica defumada no final \u00e9 golpe baixo permitido.<\/p>\n<h2>Onde brilha<\/h2>\n<ul>\n<li><strong>Lombo e pernil assados:<\/strong> a aplica\u00e7\u00e3o suprema<\/li>\n<li><strong>Costelinha na brasa:<\/strong> pincele nos minutos finais<\/li>\n<li><strong>Queijo coalho e halloumi grelhados<\/strong><\/li>\n<li><strong>T\u00e1bua de frios:<\/strong> ao lado de um presunto cru, some r\u00e1pido<\/li>\n<\/ul>\n<h2>Leia tamb\u00e9m<\/h2>\n<ul>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/molho-de-pimenta-com-frutas\/\">Molhos de pimenta com frutas tropicais<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/geleia-de-pimenta-classica\/\">Geleia de pimenta cl\u00e1ssica<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/molho-barbecue-picante-caseiro\/\">Barbecue picante caseiro<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Abacaxi e pimenta \u00e9 daquelas duplas que parecem \u00f3bvias depois que voc\u00ea prova: a acidez tropical da fruta pede exatamente o calor que a pimenta entrega. Essa geleia nasceu pra carne de porco \u2014 mas n\u00e3o avisa isso pra t\u00e1bua de frios, que tamb\u00e9m a adora. Ingredientes 1 abacaxi p\u00e9rola [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experimente"],"nelio_content":{"autoShareEndMode":"never","automationSources":{"useCustomSentences":false,"customSentences":[]},"efiAlt":"","efiUrl":"","followers":[1,3],"highlights":[],"isAutoShareEnabled":true,"networkImageIds":[],"permalinkQueryArgs":[],"series":[],"suggestedReferences":[]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Geleia de abacaxi com pimenta: pro churrasco e frios - Pimentoteca<\/title>\n<meta name=\"description\" content=\"Geleia de abacaxi com pimenta: tropical, agridoce e perfeita com carne de porco, churrasco e t\u00e1bua de frios. 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