I loved reading all about your honey ideas! It seems it is a popular ingredient to use in stir-fries, marinades and, of course, baking. Such a versatile ingredient indeed!
Tonight I had my running buddy back, so Mr BBB and I headed out for a dark / cold run after work. Our "usual" 5km out and back track has a few hills in the middle section and is a decent little run. I must admit that having some company when puffing up the hills is actually quite nice. Or a distraction at the very least.
I was super excited about tonight's Mystery Box ingredient, and I had been thinking about it all day.
Oh hi there!
Did you know? When European explorers discovered this tropical fruit, they called them "pineapples" because of their resemblance to the pine cone. Pineapples are low in fat and cholesterol and are rich in manganese, vitamin C and vitamin B1. They also contain bromelain, an enzyme found to help suppress coughs and loosen mucus, and aid digestion and inflammation.
Pineapple would have to be one of my all time favourite fruits. Not only does it taste great on its own, but it is a wonderful pizza topper, a great addition to the bbq or delicious baked into muffins or cakes. Talk about versatile.
When I picked up the pineapple from the greengrocer today, I knew that I could not just stop at one dish to showcase this delightful ingredient. The sheer volume of the pineapple itself meant that it would be best suited to two dishes also. And besides, who say's you cant have pineapple for dinner and for dessert?
Let's start with dinner shall we?
Hawaiian Stir-fry …..
Made with soy chicken…
And pineapple, capsicum, mushrooms and zucchini, and a ‘sweet and sour’ sauce .
Served on a bed of baby spinach…
and alongside a pile of brown rice.
The pineapple gave a real ‘tropical’ feel to this stir-fry. It also worked wonderfully with the spice and sourness of the sauce.
A light and healthy dinner.
I was tempted to go back for seconds of the stir-fry, but resisted because I knew there was 1/2 a pineapple left over that also needed to be used.
But not for long! Presenting ….
Chunks of pineapple, sprinkled with cinnamon and honey, and grilled until golden.
Layered with vanilla coconut maple yoghurt.
And topped with a sprinkle of flaked almonds.
Oh my - so tasty and delicious - without the sugar and low in fat! I don’t think that I will EVER get sick of the ‘tried and true’ pineapple and coconut flavour combination.
Expect to see a few more of these in the warmer months!
Hawaiian Stir-Fry (GF) – serves 4
- 2tbs tamari
- 1 tsp chilli sauce
- 2 tbs ketchup
- 2 tbs red wine vinegar
- 1 tsp stevia
- 1 t cornflour
- Packet GF “soy” chicken
- 1 red capsicum, sliced
- 2 small zucchinis, sliced
- 6 mushrooms, sliced
- 1/2 small pineapple, sliced into chunks.
- Cook ‘chicken’ according to packet directions.
- Combine ingredients for the sweet and sour sauce in a small bowl and set aside.
- Heat a small amount of oil in a wok or fry pan and stir-fry veggies.
- Add ‘chicken’ and cook, stirring until heated.
- Add sauce and stir. Cook until heated and well combined.
- Serve with rice.
- 2 cups pineapple, cut into cubes
- 2tsp cinnamon
- drizzle honey
- 1 cup low fat natural yoghurt
- 1/4 cup shredded coconut
- 1tsp vanilla extract
- 1T maple syrup
- Flaked almonds to serve
- Place pineapple on a lined baking tray. Sprinkle with the cinnamon and drizzle with honey.
- Grill for 5 to 10 minutes, or until golden.
- Meanwhile, combine the yoghurt, coconut, vanilla and maple syrup.
- Divide the pineapple between 4 glasses.
- Top with yoghurt and a sprinkle of flaked almonds.
What about you? How do you like to cook with pineapple?
Happy (Tropical) Baking :)