Sunny Anderson’s Coconut SPAM® Spears with Spicy Pineapple Chutney

by Rachael Ray Show Staff 9:00 AM, August 13, 2015

Aired August 13, 2015

Serves 10

For the Chutney:
1 cup crushed pineapple
Juice of 1 lemon
1/2 cup turbinado sugar
1/4 cup white vinegar
1 teaspoons mild yellow curry powder
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
2 scallions, thinly sliced, white and green parts (plus more for garnish)

For the Spears:
1 12-ounce can SPAM® (Classic, Black Pepper or Hot and Spicy)
1/2 cup all-purpose flour
1/2 cup shredded, sweetened coconut
1/4 cup cornstarch
Zest of 1 lemon
2/3 cup soda water, ice-cold
1 egg
A pinch of salt
Peanut oil, for frying


Make the chutney. In a small saucepan on medium heat, add the pineapple, lemon juice, sugar, vinegar, curry powder, salt and crushed red pepper flakes. Cook while stirring until the pot begins to bubble a bit, then lower heat and simmer for 10 minutes. In a small bowl, mix the cornstarch with 1 tablespoon of warm water. Stir until smooth. Pour mixture into the chutney. Stir to incorporate. Turn off heat and allow to cool. Once cool, stir in the scallions (remember to leave some for garnish!).

Prepare the spears. Fill a large pot or deep fryer with peanut oil, leaving a few inches at the top. Bring the temperature to 375° F. Cut the SPAM in half lengthwise and then cut each half into five long spears. In a mixing bowl, whisk together flour, coconut, cornstarch and lemon zest. Add in the soda water and egg. Dip the spears into the tempura batter and slowly lower the battered spam into the fryer. Fry for 5 minutes or until brown and crispy. Remove to a sheet tray lined with a wire rack. Serve the SPAM spears with a side of Pineapple Chutney.

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