| Peanut-Coconut Red Thai Chicken with Grilled Pineapple

Peanut-Coconut Red Thai Chicken with Grilled Pineapple

It’s Monday, it’s Family Day (in BC, at least), the sun is shining, and we have a week of vacation to look forward to!

Our plans for the week include climbing, cooking, cycling (Jonty is finally able to do this after his knee injury!), and generally relaxing – really, all the attributes of a good stay-cation 🙂 | Peanut-coconut red Thai chicken with grilled pineapple

Flying home this past weekend, I had a 2-hour layover in LAX, in which I spent a good chunk of that time people-watching. The waiting area was filled with a plethora of highly-tanned / sun-burnt people, wearing shorts, flip-flops and sun hats. Looking at the t-shirts many of them were wearing, I suspect most were coming back from a vacation in Mexico.

I’m convinced that a week, or even a couple of days, of sunshine can do good things for a person’s general well-being, especially if you live on the West Coast, where it’s generally a given that the first few months of the year will be spent in grey, rainy weather.

So if you can’t get away for a few warm days somewhere, this meal might be your next best bet! It’s very colourful, and the taste of grilled pineapple will whisk your taste-buds away to a brighter, more tropical place. At least, that’s what we’re telling ourselves 🙂

There’s something very satisfying in the pairing of sweet and spicy; in this case, the grilled pineapple mixed in with the spicy red curry hit the spot. | Peanut-coconut red Thai chicken with grilled pineapple

This meal is easy to make and can be a clean-out-the-fridge kind of dinner, using whatever protein and vegetables suit your mood. We used coconut milk and our homemade Thai red curry paste as the base for this curry, and added in chicken and an assortment of veggies. While the curry is simmering away, the farro can be cooked and, just before you’re ready to eat, the pineapple can be grilled. | Peanut-coconut red Thai chicken with grilled pineapple

In about 30 minutes, you’ve got a dinner ready that will hopefully whisk you away to a warmer, brighter place (at least, in taste 🙂 ).

Peanut-Coconut Red Thai Chicken with Grilled Pineapple
Nutrition Information
  • Serves: 4 servings
  • Serving size: 1 bowl
  • Calories: 560
  • Fat: 32.3 g
  • Saturated fat: 22.7 g
  • Carbohydrates: 38.6 g
  • Sugar: 14.6 g
  • Sodium: 217.7 mg
  • Fiber: 6.9 g
  • Protein: 36.8 g
  • Cholesterol: 91.3 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 500 g boneless, skinless chicken breast, cubed
  • 1 can (495mL) full-fat coconut milk
  • 2 tbsp red curry paste (we used our homemade version)
  • 2 tbsp natural peanut butter
  • 1 red bell pepper, diced
  • 1 tbsp honey
  • 2 carrots, julienned
  • 1 tsp fish sauce
  • ¼ cup cilantro, chopped
  • ½ lime, juiced
  • ¼ whole pineapple, sliced into wedges
  • ½ cup farro
For the farro:
  1. Rinse the farro under running water until the water runs clear. Place into a small sauce pan and add enough water to cover the farro by a few inches.
  2. Bring the water to a boil, then reduce to low, partially cover and let simmer for ~25 minutes, or until the grain is tender but still has a bite. Drain any water remaining in the pan, and set aside until ready to eat.
For the curry:
  1. Add the coconut milk, red curry paste, peanut butter and fish sauce to a large sauce pan over medium heat. Let simmer for about 5 minutes, until the coconut milk starts to thicken slightly.
  2. Add the chopped chicken, stir and let simmer for 10 minutes.
  3. Add the pepper and carrot, and let simmer for another 5 minutes.
  4. Just before serving, add the chopped cilantro and a squeeze of lime juice.
  5. While the curry is simmering, grill the pineapple pieces. Place the pineapple on a grill pan over medium-high heat for 2 - 4 minutes, until the pineapple starts to caramelize and get the nice sear marks on it. Flip the pieces over and grill for the same amount of time.
To serve:
  1. Spoon some farro into a bowl and laddle the curry over top.
  2. Sprinkle with any remaining cilantro and serve with the grilled pineapple.

Enjoy! | Peanut-coconut red Thai chicken with grilled pineapple

Honey-Turmeric Pork Tenderloin with Rainbow Salad

I have a subscription to Bon Appétit, and love to ogle their pictures of food, thinking how lovely it would be to try the recipes at home, but often the months go by without me managing to do so. I’ve challenged myself to try to cook one new recipe, or find inspiration for a new recipe from there, once a month. Shouldn’t be too difficult! Inspirations came in the previous months with the cherry pie and the salmon cakes.

On the weekend we’re able to put a bit more effort into making dinner, as we generally just have more time – we often start talking about “what to have for dinner” while we’re eating breakfast! I was mulling over two pork recipes that looked tasty and showed Jonty the pictures of both, asking him to pick one.  Honey-turmeric pork, it is! The other one involved cherries and looked equally delicious, so has been earmarked for another time.

The original recipe calls for boneless pork shoulder, but I went with a tenderloin instead, which worked just fine. In order to make the cooking time short (to avoid burning the honey in the marinade), flatten the pork until it’s about 1-cm thick.

… OR…

You can be like me, and not flatten the pork enough, realize that the marinade is causing the meat to burn on the grill pan long before the meat is cooked properly, then have to finish it off in the oven. Regardless of your method, the final outcome is pretty tasty 🙂

Quick note – I purchased the tenderloin from the butcher, so it was wrapped in the brown butcher paper. To flatten the meat, I simply wrapped the butcher paper around the pork and whacked it with a rolling pin until it was suitably flattened. | Honey-turmeric pork tenderloin with a rainbow salad

If you have the time, whisk together the marinade and pour over the meat to let it do its thing for a few hours. The original recipe said anywhere from 15 minutes to 12 hours, and I left mine to hang out in the fridge for about 4 hours. | Honey-turmeric pork tenderloin with a rainbow salad

I left the salad up to Jonty. He did a mix of carrots, beets, peppers, a bunch of herbs, and some fresh lemon juice. Super simple, but super tasty! | Honey-turmeric pork tenderloin with a rainbow salad

We would definitely make this again, but next time we might use 3/4 of the marinade for the pork, and save the rest to drizzle over the pork at the end… or even to baste onto the pork before it goes into the oven (assuming I don’t flatten it enough… again…). | Honey-turmeric pork tenderloin with a rainbow salad

This meal was nice and light, and super flavourful! | Honey-turmeric pork tenderloin with a rainbow salad

Honey-Turmeric Pork Tenderloin with Rainbow Salad
Nutrition Information
  • Serves: 2
  • Serving size: ½ recipe
  • Calories: 354
  • Fat: 10.2 g
  • Saturated fat: 2.6 g
  • Carbohydrates: 23.2 g
  • Sugar: 16.7 g
  • Sodium: 151.3 mg
  • Fiber: 4 g
  • Protein: 42.3 g
  • Cholesterol: 115.6 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
For the marinade:
  • 350 - 400 g pork tenderloin
  • 1 clove garlic, finely minced
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • ¼ cup plain, non-fat Greek yogurt
  • 1 tbsp liquid honey
  • ½ tbsp fresh lemon juice
For the Salad:
  • 1 medium carrot, julienned
  • 1 red pepper, juilienned
  • ¼ medium head red cabbage, thinly sliced
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh basil, finely chopped
  • ½ tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice (basically, the unused juice from the marinade
  1. Flatten the pork between butcher paper (or 2 sheets of plastic wrap) to 1-cm thick*.
  2. Whisk the garlic, turmeric, salt, yogurt, honey, and ½ tbsp lemon juice in a small bowl. Place the flattened pork into a flat glass container (or large resealable bag), and spoon the marinade over to fully coat the meat. Let sit at least 10 minutes, and up to 12 hours, covered, in the fridge.
  3. Heat a large skillet over medium heat and add a spray of oil. Remove the tenderloin from the marinade, letting excess drip off, and cook until browned (about 3 minutes per side).
  4. Mix the salad together and let sit while the tenderloin is cooking (the longer it sits, the more time the flavours have to develop). Slice the tenderloin into strips, and serve over the salad.
If you prefer to keep the tenderloin a bit thicker (3-cm or so, like I did), start by browning the meat over medium heat for 3 minutes per side in an oven-proof skillet, then place the skillet in the oven (pre-heated to 400°F) for 10 minutes, or until your meat is cooked through.