australian pineapples – The Interiors Addict

Foodie Friday: Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic. Thanks to Australian Pineapples for this week’s recipe.

Serves 2 | Preparation time: 10 minutes | Cooking time: 15 minutes

Ingredients

2 tablespoon olive oil
2 eggs
6 large green prawns, peeled
1 cup pineapple chunks
1 carrot, julienned
2 sprigs spring onion
2 tablespoons tamari
1 tablespoon fish sauce
¼ cup cashews
2 cups cooked and cooled quinoa (see note below)
1 cup cooked and cooled brown rice (see note below)
2 teaspoons sesame seeds
2 tablespoons fresh coriander, chopped roughly
Red long chilli, sliced finely, to serve

Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.

Method

Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.

Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.

Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little.

Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.

Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.

Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.

Foodie Friday: Spicy pork tacos with pineapple salsa

This recipe was created by Australian Pineapples ambassador Martyna Angell.

Makes 8 Tacos | Prep time: 10 minutes | Cooking time: 25 minutes

Ingredients

350g pork fillet
2 teaspoons olive oil
1 tablespoon peri peri spice mix
½ pineapple
¼ small red onion
Small handful freshly chopped coriander
½ long red chilli
2 teaspoons apple cider vinegar
¼ teaspoon sea salt or to taste
Pinch freshly ground black pepper
1 small avocado
1 lime
8 mini tortillas

Method

Preheat oven to 180C.

Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.

Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly.

When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.

Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.

Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving.

Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.

Once the pork has rested, slice into 5mm-thin slices.

To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa.

Serve lime wedges on the side.

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