Pineapple with Curried “Chicken”
30 minutes or fewer
Using the pineapple shells as serving dishes adds a touch of glamour to this unusual main course. The "chicken" and pineapple filling will spill over the edges of the shells as you fill them, but that gives a sense of abundance. Stick to the fruit theme through dessert, and offer a fruit sorbet or chilled Mandarin oranges.
- 1 large pineapple, quartered with leaf end intact
- 2 Tbs. vegetable oil
- 1 onion, diced
- 1 6-oz. pkg. soy “chicken” strips
- 1 red pepper, seeded and diced
- 1 Tbs. curry powder, or to taste
- ¼ cup vegetable stock or low-fat coconut milk
- Salt and freshly ground black pepper
- 4 Tbs. dried peanuts for garnish
- 4 Tbs. cilantro leaves for garnish
- Sprinkle of shredded coconut for garnish
1. Slice central core and all fruit from each pineapple quarter, taking care not to cut through shell or to disturb leaves on stem end of each quarter. Discard core and two hollowed-out pineapple quarters, and cut pineapple chunks into cubes. Set aside.
2. Heat vegetable oil in large skillet over medium heat. Sauté onion 3 to 4 minutes, and add “chicken” strips and diced red pepper. Sauté 3 to 4 minutes more. Stir in curry powder, and add stock, stirring to combine well. Season with salt and pepper, and remove from heat.
3. Arrange pineapple quarters on individual serving plates, and scoop equal portions of curry mixture into each shell. Garnish with peanuts, cilantro leaves and shredded coconut.
Some curries are more herbal than others—some are spicier, some more aromatic, and some are fruity-savory. The good news for wine lovers is that you have many options. For this dish, try the wines in the Hunter Valley Reserve line from Australian producer Lindemans. For white, try their Reserve Bin Chardonnay and for red, taste their Reserve Steven Vineyard Shiraz.