Posts tagged pineapple

Hawaiian salad with avocado pineapple salsa

Hawaii saladI’ve never been to Hawaii, but after trying this new barbecue sauce, I want to go! Whenever I’m starved for dinner ideas (forgive the pun) World Market is one of my go-to places for inspiration. Enter Da Kine Hawaiian BBQ Sauce. I was debating between a couple of bbq sauces and I asked one of the staffers  which one was better. She mentioned she got regular calls requesting Da Kine. After trying it out, I understand why. You don’t have to have Da Kine to make this salad, but it is worth hunting down.

 

Recipe

Servings: 5

Prep time: 30 minutes

 

Ingredients:

1 Head Romaine lettuce

2 chicken breasts

Almond slivers

Da Kine Hawaiian BBQ Sauce (or regular BBQ sauce with a few tweaks–see below*)

Ranch dressing (or plain Greek yogurt, sour cream)

Garlic powder, onion powder

Olive oil

 

Salsa

AvocadoDa Kine BBQ Sauce

Green bell pepper

1/2 red onion

1/4 cup cilantro

1 lime, divided

1/8 cup pineapple (tidbits from a can work well)

Cayenne pepper (opt.)

 

Directions:

  1. Cut the chicken into thin pieces. Bring 1 tablespoon olive oil to medium-high heat in a saute pan; add the chicken.
  2. As the chicken cooks, sprinkle it with onion and garlic powders along with salt and pepper to taste. Once the chicken is almost cooked through–about 5 minutes–drizzle with 1 tablespoon bbq sauce and squeeze with a little fresh lime juice. Remove the chicken from the pan and set aside.
  3. In a medium bowl mix up diced avocado, green pepper, red onion, and cilantro. Squeeze half a lime over the salsa and season with salt and pepper and cayenne (if using).
  4. In a small bowl mix equal parts bbq sauce and either ranch dressing, sour cream, or Greek yogurt. *Now if you don’t have Hawaiian bbq sauce, I understand. Try doctoring regular bbq sauce with a little bit of pineapple juice. I don’t like to drench my salad so it’s your choice how much you want to make.
  5. Assembly time! Place a handful of chopped romaine lettuce in each serving bowl. Top with chicken, sprinkle with almond slivers and then drizzle with bbq-ranch dressing. Finish off the salad by adding a heaping scoop of salsa to each dish.

 

Kids’ reaction: My youngest finds an excuse to put the Hawaiian bbq sauce on her wraps, salads, as a veggie dip… All around, we plan on having this salad a lot this summer.

 

 

 

 

 

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Grilled pineapple fried rice

Around my house, we’re grilling more in the fall than we did this summer. And anytime Mr. Squid starts up the grill, I go through the veggie drawer for ideas  (I raid the fruit bowl too). That’s how I came up with grilled pineapple fried rice. You don’t have to grill the vegetables, but the flavor is so much better when the pineapple spends a little time in the flames.

Recipe

Prep time: 20 minutes

Servings: 4-6

Ingredients:

2 cups cooked rice (leftover takeout rice is perfect)

1 green pepper, diced

1/3 cup white onion, diced

3 Tablespoons canola oil

2 eggs (whisked)

1/2 tablespoon fish sauce

1 tablespoon soy sauce

6 pineapple rings (canned or fresh)

3/4 cup pineapple juice (drained from can or fresh)

1 clove garlic, minced

1/4 teaspoon ground ginger

1/3 cup fresh cilantro, chopped

1/4 teaspoon red pepper flakes (opt.)

Directions:

  1. Grill the green peppers, onions, and pineapple (optional).
  2. If you’re not grilling, bring the oil to medium-high heat in a wok or large saute pan. Add the diced vegetables and garlic and cook until heated but still crisp.
  3. Place the whisked eggs into the wok, break apart as they cook.
  4. Once cooked, push the eggs and vegetables to the sides of the pan and then add in the rice.
  5. Saute until the rice is heated through.
  6. Stir in the fish and soy sauces, the pineapple juice, and spices. Adjust the seasonings.
  7. Dice the pineapple (grilled or at room temperature) and add into the cooked rice.

Grilling in the fall

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