Coconut Fried Pineapple Recipes

COCONUT PINEAPPLE

Coconut Pineapple image

Provided by Food Network

Time 2m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/4 cup milk
2 tablespoons soybean powder (anatomy elixer)
1 teaspoon agave nectar
1 teaspoon vanilla extract
1/2 cup coconut milk
1/2 banana
1/2 cup pineapple pieces
3/4 cup ice

Steps:

Blend 10 to 15 seconds and serve.

COCONUT PAN-FRIED PINEAPPLE RECIPE [PALEO, AIP]

Coconut Pan-Fried Pineapple Recipe [Paleo, AIP] image

Provided by Louise Hendon

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

2-4 pineapple slices
2 Tablespoons coconut oil
Sea salt to taste (optional)
1/2 lime (optional)

Steps:

Cut off the pineapple skin and slice the pineapple into 1/2-inch to 1-inch thick round slices and remove the core.
Place the coconut oil into a frying pan on high heat (or you can grill the pineapple).
Place the pineapple slices into the frying pan and fry for 2 minutes on each side.
Put each pineapple slice on a plate and squeeze a bit of lime juice and sprinkle some sea salt on top for extra flavor.

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Coconut Curried Fried Rice with Pineapple image

This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.

Provided by pinnym00

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
¼ cup sliced shallots
2 cloves garlic, minced
2 tablespoons curry paste
1 cup chopped green beans
½ cup coconut milk
4 cups chilled cooked rice
1 cup diced fresh pineapple
1 cup diced tomato
1 teaspoon soy sauce, or to taste

Steps:

Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g

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