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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:

  1. Start cooking the rice in a small pot.
  2. While the rice is cooking, cube and cook the chicken in a pan. Make sure to cook it throughly.
  3. Combine the rice, chicken, and pineapples in the pan with the oil.
  4. Add the soy sauce and spices.
  5. 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.

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