The exciting flavours of pineapple and curry make for a delicious, quick meal.
It doesn’t have to be hard to prepare a quick and healthy homemade meal. While there are countless recipe books on the subject, with a little bit of practise, you won’t need any of them.
For today’s recipe, I took a quick look through my fridge and freezer to see what ingredients I already had. I had some frozen pineapple in the freezer, and decided to pair it with curry for some great contrast.
As always, there is a lot of room for adjusting – and fun in the kitchen- with this recipe.
Time to Make: 45-50 minutes, a lot less if you use minute rice instead
Serves: 1, as written, adjust as needed
Ingredients:
- 130 g (4.5 oz) raw chicken
- 1/2 cup pineapple chunks (frozen, fresh, or canned)
- 1/4 cup long grain brown rice, dry
- 1/2 cup frozen mixed vegetables (corn, peas, etc)
- 1/2 tbsp olive oil
- 1/4 tsp curry powder
- pinch of garlic powder
- 1/2 tbsp soy sauce
What to Do:
- Start cooking the rice in a small pot.
- While the rice is cooking, cube and cook the chicken in a pan. Make sure to cook it throughly.
- Combine the rice, chicken, and pineapples in the pan with the oil.
- Add the soy sauce and spices.
- Add the frozen mixed vegetables. Its ready when the vegetables are nice and hot.
Modifications:
Feel free to use another kind of meat if you don’t have any chicken on hand. Rice can be easily substituted with couscous or macaroni. The pineapple is a little tricker, though I think you could try any fruit that would remain reasonably firm after cooking – apples come to mind immediately. Ginger also compliments curry quite well, if you’d like more spice.
Stovetop Adventures 