Here’s your ticket! Plus my recipe for THE BEST EVER pineapple in coconut milk (Pacri Nanas).

permissionI know that it’s not quite weekend yet.

But I’m giving you this ticket now, so that you can plan ahead and have some time off over the weekend. Looking forward already? pineappleeThis is how it works: Cook something quick, luscious and easy like this yummy pineapple stir fry ahead and on the day that you would like to redeem your ticket, simply delegate someone to slip something on the barbie , trust the little ones to plate some simple salad ingredients, sit back and enjoy. Job done.

Giving yourself a break and a treat at the same time?  Now, thát sounds like just the business to me!

This simple, but utterly delicious pineapple dish is part condiment, part side dish and part celestial belle. You’ll hear them sing…just trust me.

It is perfect, served:

  •  as part of a cheese / charcuterie board
  • as an accompaniment too  grilled / poached chicken or fish
  • dolloped on french toast
  • a sambal with curries
  • straight from the jar with a glass of Muscato late at night. Say no more.

pineappleaWhat you need:

  • 3 Tbl coconut oil
  • 2 cloves garlic
  • 2 shallots, peeled and thinly sliced
  • 1 LARGE / 2 small pineapples, peeled and sliced
  • 1 can of coconut milk (about 400ml)
  • 3 Tbl raw sugar / Xilytol
  • ½  tsp salt
  • ½ tsp coriander seeds
  • 1 (5cm) cinnamon stick
  • 2 star anise
  • 4 cloves
  • 3 cardamoms, bruised
  • ½ tsp cumin
  • ½ tsp aniseed
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 small red chilli, chopped (or to taste)
  • Additional salt and black pepper to taste

How you do it:

  1. Heat the coconut oil over a low heat and sauté the garlic and shallots until soft.
  2. Add the pineapple plus any juices and stir fry over a medium high heat for 3 minutes.
  3. Add the coconut milk, sugar, salt and spices and simmer over a low heat for about 8 minutes
  4. Sprinkle with the chillies and black pepper, simmer for another two minutes and check for seasoning. (add a sprinkle more salt if required)
  5. Remove the whole spices (cinnamon, cardamom and cloves) and serve at room temperature.

*store, refrigerated for up to one week








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