Indonesian Pineapple Rice

This way of presenting rice not only looks spectacular, it also tastes so good that it can easily be served solo. Recipe serves 4.

Ingredients:

3/4 cup natural peanuts
1 large pineapple
3 tablespoons groundnut or sunflower oil
1 onion, chopped
1 garlic clove, crushed
2 chicken breasts (about 8 ounces/250 g) cut into strips
Generous 1 cup Thai fragrant rice, rinsed
2 1/2 cups chicken stock
1 lemon grass stalk, bruised
2 thick slices of ham, cut into julienne strips
1 fresh red chili, seeded and very finely sliced
Salt

Method:

1. Dry-fry the peanuts in a non-stick frying pan until golden. When cool, grind one-sixth of them in a coffee or herb mill and chop the remainder.
2. Cut a lengthwise slice of pineapple, slicing through the leaves, then cut out the flesh to leave a neat shell. Chop 4 ounces (125 g) of the pineapple into cubes; saving the remainder for another dish.
3. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes until soft. Add the chicken strips and stir-fry over a medium heat for a few minutes until evenly brown.
4. Add the rice to the pan. Toss with the chicken mixture for a few minutes then pour in the stock, with the lemon grass and a little salt. Bring to just below boiling point, then lower the heat, cover the pan and simmer gently for 10-12 minutes until both the rice and the chicken pieces are tender.
5. Stir the chopped peanuts, the pineapple cubes and the ham into the rice, then spoon the mixture into the pineapple shell. Sprinkle the ground peanuts and the sliced chili over the top and serve.

Pineapple Salsa

This salsa is wonderful served with fish. It is also good with grilled chicken and roasted duck.

Ingredients:

1 1/2 cups chopped fresh pineapple
1/2 bunch fresh coriander, chopped
1 tablespoon fresh lime juice
1 teaspoon freshly chopped ginger
Ground black pepper, to taste

Method:

1. Stir all the ingredients together, cover and chill until ready to serve.
2. Will keep, covered with plastic wrap, in the refrigerator for 2 days.

Chicken and Pineapple Stir Fry

Served with rice this quick and easy dish is sure to become a family favorite. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 teaspoon freshly chopped ginger
1 teaspoon freshly crushed garlic
1 medium onion, sliced
1 red pepper (capsicum), sliced
8 ounces (250 g) green beans, sliced
1 small pineapple, peeled and chopped
1 tablespoon oil, extra
1 tablespoon oyster sauce
2 teaspoons chili sauce (optional)
1 pound (500 g) chicken thigh fillets, sliced
2 teaspoons cornflour
2 tablespoons water

Method:

1. Heat oil in wok or fry pan, add ginger, garlic and onion and fry for 1 minute.
2. Add pepper, beans and pineapple. Fry for 1 minute, remove from pan.
3. Heat extra oil in pan, add sauces then 1/4 of the chicken, stir fry for a few minutes or until chicken is tender. Remove from pan. Continue to fry remaining chicken in the same way.
4. Blend cornflour and water, add to pan with vegetables and chicken, stir fry until mixture boils and thickens. Serve with steamed rice.

Pineapple and Mango Salsa

This easy tropical fruit salsa is delicious served as a side sauce with chicken or pork. Recipe serves 4.

Ingredients:

1/2 small pineapple, diced finely
1 medium mango, diced finely
Juice of a small lemon or lime
2 teaspoons sweet chili sauce
1 tablespoon finely chopped fresh mint

Method:

1. Place the pineapple and mango pieces in a bowl.
2. Mix the remaining ingredients together, and stir through the salsa to coat the fruit.
3. Cover, and marinate in the refrigerator for 15 minutes before serving.
4. Stir before serving.

Tip: Cut pineapple will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Pineapple Salad Boats

This vegetarian summertime special is quick and easy to prepare and its fruit and vegetable ingredients create an exotic impression. Recipe serves 4.

Ingredients:

1 large pineapple
11 ounces (300 g) cottage cheese
1 large carrot
2 celery stalks, diced
2 tablespoons raisins
2 tablespoons pumpkin seeds
2 tablespoons pine kernels
Salt and ground black pepper
Mint sprigs, to garnish
For the Dressing:
4 tablespoons salad oil
2 tablespoons white wine vinegar

Method:

1. Cut the pineapple into quarters lengthwise and scoop out the flesh. Remove and discard the hard center core and dice half the flesh. Pat the pineapple shells dry.
2. Drain the cottage cheese. Coarsely grate the carrot and mix with the diced pineapple, cottage cheese, celery, raisins, pumpkin seeds and pine kernels. Season.
3. Divide and put the mixture onto the 4 pineapple shells. Using 2 palette knives, shape into wedges.
4. Liquidize and sieve the remaining pineapple flesh. Combine the pineapple juice with the oil and vinegar and whisk well.
5. Divide the dressing equally between 4 chilled plates. Put a pineapple boat on each plate on top of the dressing and garnish individually with sprigs of fresh mint.

Tip: Try adding 1 tablespoon finely chopped mint to the pineapple dressing for extra color and flavor.