I have a love-hate relationship with pineapple. On the one hand, it’s pineapple: yummy, refreshing, and bursting with juice. Plus, it makes images of tropical islands pop into my head.
On the other hand, I have a bad physical reaction to the enzymes found in fresh pineapple. My mouth begins to burn and my lips puff up 😦 Grrrrr. And the first time I realized I had this reaction?: the night before my first day of school. Lovely, right?
But does this deter me from my love of fresh pineapple? Certainly not! I bravely (and yes, I’ll give you stupidly) eat on.
I just stop before my lips blow up 😉
Fortunately, I’ve come to discover that when cooked, pineapple loses it’s stinging quality to me. Therefore, I decide to throw some in to this recipe:
Chicken Pineapple Coconut Stir-Fry (Paleo)
1/2 head of uncooked cauliflower
1 lb organic chicken breasts
1 tbsp unrefined coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tsp dried ginger
1/2 tsp curry powder
1 red bell pepper, diced
2 cups pineapple chunks
3 tbsp canned coconut milk (full-fat)
1 tbsp pineapple juice
1 tbsp cilantro
Salt and pepper, to taste
Cut cauliflower into florets, place in a food processor, and pulse until cauliflower resembles rice (do not over-blend, or else it will turn to mush!). Set aside.
Chop chicken into bite-size pieces. Heat coconut oil over low heat and cook chicken.
Add in onion, garlic, ginger, and curry powder and sauté for 5 minutes.
Add in red bell pepper and cook for 5 more minutes.
Add in pineapple chunks, coconut milk, pineapple juice, and cilantro.
Stir in cauliflower rice, add salt and pepper, to taste, and cook for 10 more minutes.