Tag Archives: pineapple

Tropical Granola, Pineapple-Cashew-Coconut

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO

Sticky Shrimp and Pineapple with Jasmin Rice.

7 Replies

A super quick Sticky Shrimp and Pineapple dish that everyone is going to love. It’s very easy and so fast and also so much healthier than take out.

Serves 4

Ingredients;

1 lb. cleaned and de-veined Jumbo Shrimp

1 C. Fresh Pineapple Chunks

2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2 thumb sized piece of fresh ginger, peeled, finely chopped or grated

1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce

1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar

1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.

Method:

In a bowl mix the ingredients for the sauce; Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute, add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

Fried Coconut rice with Pineapple, Coriander and Lime

1 Reply

The first time I tried rice with Pineapple was in London. My mom had invited me to go away for the weekend and we ended up going to London. I had never been there before and was fascinated by the amount of restaurants and different cuisines. We went to a very small Thai restaurant that we stumbled upon by accident and they served this dish. It was so good as was everything else they served. I bought a Thai cook book straight away and could hardly wait to get home and start cooking from it. We even went to several markets to get all the ingredients, because I knew I wouldn’t be able to buy them in Spain where I was living at the time. I have tweeked the recipe over the years to a quick version.

It is just such a tropical dish, and whenever I make it, my mind wonders off to a tropical island. It is really quick to make, and it looks as though you have spent hours in the kitchen. This is a great accompaniment to simple grilled fish or chicken.It is best if you cook the rice in the morning and let it cool completely before frying and adding the other ingredients. Or even make it the night before.

It will make any simple meal look spectacular. If you want to go the extra mile. Cut the pineapple in half, hollow it out and use it to serve the rice. I had already peeled mine when I thought of this, but it’s not to late for you. I’m just thinking that this is probably very good with grilled shrimp too. How about using leftovers as a salad the next day?

Ingredients;

2 cups Jasmine rice

1 C. Water

1 12 oz. Can unsweetened coconut milk

1 teaspoon Himalayan salt

1/2 C. fresh Pineapple, cut in to bite size pieces

1/4 C. fresh chopped coriander

1 red chili, deseeded and chopped fine, stalk removed.

1 tbsp. coconut oil

juice of half a lime

Method;

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil.

Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and let it cool.

Put a large frying pan on the heat and add the coconut oil. Add the chopped chili and stir it for about for 30 seconds and add the rice. You don’t want the chili to burn. Stir fry the rice for 5 minutes. Add the Pineapple chunks, and heat through for another 5 minutes. Just before serving add the chopped coriander, reserve some to sprinkle on top. Add the juice of half a lime. Check the seasoning and adjust if necessary. Serve piping hot.