PORK AND PINEAPPLE GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
- Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
- Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
- Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 64 milligrams, Sodium 838 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 31 grams, Sugar 8 grams
PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
- Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
- Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
- To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- Garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams
PINEAPPLE CHICKEN OR PORK BALLS
Make and share this Pineapple Chicken or Pork Balls recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 2h15m
Yield 30 meatballs, 30 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in a bowl and stir well. Add ground chicken or pork. Mix and shape into 1 1/2 inch balls. Arrange on a broiler tray and broil, turning once, until browned, about 4 - 5 minutes per side.
- Place meatballs in a 3 1/2 quart slow cooker.
- Combine next 8 ingredients in a saucepan. Mix water and cornstarch in a small cup and then add to saucepan. Heat and stir until boiling and.
- thickened.
- Pour over meatballs (if preparing the night before, cool sauce thoroughly before pouring over chicken and placing in the refrigerator).
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours. Great with rice or all alone.
- (I freeze them and mircowave for fast lunch with few crackers).
Nutrition Facts : Calories 48.5, Fat 1, SaturatedFat 0.3, Cholesterol 23, Sodium 135.5, Carbohydrate 4.1, Fiber 0.3, Sugar 1.6, Protein 5.5
BAKED PINEAPPLE-PORK KABOBS
These tasty kabobs are baked instead of grilled, so you can enjoy them even when the weather doesn't cooperate.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line a 15x10x1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan., In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs. , Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice.
Nutrition Facts :
PORK 'N PINEAPPLE MEATBALLS
Shape and bake meatballs up to 2 days ahead of time. Simply reheat with addition of vegetables in slow cooker the day of serving. This came from Kraft Food & Family. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground beef with breadcrumbs, ground ginger, and egg until well blended. Shape meatballs; place on lightly greased cookie sheet and bake at 375 for 20-25 minutes.
- Place onion, bell peppers, in a large slow cooker. Add undrained pineapple chunks, soy sauce, barbecue sauce and the cooked meatballs.
- Cover slow cooker and place on HIGH setting for at least 1 hour and up to 4 hours. Serve over hot rice or favorite noodles.
Nutrition Facts : Calories 854.1, Fat 52.6, SaturatedFat 18.8, Cholesterol 216.2, Sodium 1517.2, Carbohydrate 48.5, Fiber 4.6, Sugar 23.4, Protein 45.7
ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER
I'm a fan of potstickers and this pork meatball mixture makes me think of the potsticker filling. I used a small slow cooker, so you may need to adjust the liquid ingredients if yours is larger. Serve over coconut rice (I used "Easy Coconut Jasmine Rice" from Allrecipes).
Provided by thedailygourmet
Categories Meatballs
Time 6h50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
- Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
- Roll pork mixture into 12 to 16 balls and place into the slow cooker.
- Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
- Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
- Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.4 g, Cholesterol 120.1 mg, Fat 18.5 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 6.6 g, Sodium 1112.3 mg, Sugar 13.9 g
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