Day 16 - Ginger and Pineapple Pork Chops
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Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
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Low Carb Recipe Barbecued Pork With Pineapple, Peas And Ginger
Visit for daily low carb recipes
Ingredients (serves 4)
* 1 tbs tamarind paste*
* 2 tsp brown sugar
* 2 tsp olive oil
* 750g lean pork fi llets, trimmed of any fat and cut into 8cm lengths
* 1 1/2 cups frozen peas
* 1/2 peeled fresh pineapple, chopped
* 2 tsp grated ginger
* 1/2 small red onion, thinly sliced
* 1/4 cup coriander leaves
Spicy Hawaiian Pineapple Pork - Slow Cooker
Delicious and super easy recipe for a tasty pork dish. Simply put the ingredients in your casserole, and let it do it's thing. Yummm. Please give the video a like, share it, and subscribe to my channel. Cheers!!
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Pineapple Pork Butt Bowl with Coconut Ginger Rice
Pineapple pork butt bowl is a savory and slightly sweet stir fry with awesome coconut ginger rice. You're going to love it. Full blog post and printable recipe here:
00:09 make the marinade
00:43 cube the pork and trim the fat; add to marinade
01:30 prep scallions, cilantro, ginger, garlic, onion
02:13 make the coconut rice
02:30 chop pineapple; make stir fry sauce, check your mis en place
03:16 start cooking pork, then add veggies to stir fry
04:15 mix fresh ginger and scallions into coconut rice, plate the food, eat the bite
Pork Kebabs with Pineapple Ginger Butter. Make these delicious Pork Kebabs at Home!
Tender, juicy pork basted with pineapple and ginger butter, and barbecued to perfection. Learn how to make Pork Kebabs with Pineapple Ginger Butter with our step-by-step video demonstration. You can find the full printable recipe for these pork kebabs on our website
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Beautifully succulent pork kebabs barbecued to perfection with pineapple ginger butter basting.
Ingredients
500g Pork neck meat, cut into 20mm cubes (¾ inch)
3 Tbs Light soy sauce
2 Tbs Cornflour
6-8 10cm (4 inch) skewers
1 Portion of Pineapple Ginger Butter Sauce
Instructions
Whisk the cornflour into the light soy sauce until totally dissolved
Pour this over the pork, mix it in well and allow the pork to marinade in your refrigerator for 3-5 hours
Heat your grill / barbecue to medium hot and grill the kebabs for 4 minutes per side
Start basting with the pineapple butter after the first turn
After the final 4 minutes, turn once more and continue for another 4 minutes (total grill time 20 minutes)
Remove from the grill and serve immediately with a little more of the pineapple butter and the accompaniments of your choice.