Recipe Swap: Thai Pineapple Rice

The theme of this week's recipe swap was fruit. I submitted a sweet recipe, strawberry cream cheese muffins. In return, I got the host of the swap, A Taste of Home Cooking's savory recipe for Thai Pineapple Rice. Miss F was SO excited to buy a whole pineapple at the store.  The original recipe called for canned pineapple, but I decided to switch it up and use fresh pineapple in the dish and to serve it.  Miss F snacked on fresh pineapple while I prepared the rice.  The rice was savory and sweet.  In the future I will pair it with soy lime pork tenderloin, chicken kebabs, crockpot Hawaiian chicken, and pork chops with peppers.  It is a versatile side dish and my family really enjoyed it.

Thai Pineapple Rice

1 pineapple
1 tablespoon vegetable oil
1 large onion, red or white, cut into large dice
1/2 jalapeno pepper, or 1/4 - 1/2 teaspoon red pepper flakes
1 1/2 cups basmati rice, cooked according to package directions
Soy sauce to taste

Slice the pineapple in half length wise.  Scoop out one half with a melon baller until you have created a bowl.  Chop the other half of the pineapple into bite sized chunks.  Heat a the oil in a large skillet over medium-high heat. Add the onion and the jalapeno; cook until softened. Add the cooked rice and pineapple and stir to heat through. Add a few splashes of soy sauce to taste.  Serve the rice in the hollowed out pineapple bowl.

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Pasta with Bacon and Corn

I love pasta. I love corn. I love bacon. Who doesn't? And I know I love the marriage of corn and pasta, one of my most favorite dishes is Summer Sweet Corn Pasta.  This recipe comes from the talented Our Share of the Harvest.  She is lucky enough to live in my home state of Maryland, which means she gets amazing Silver Queen corn to prepare her pasta dish.  In Texas, I am stuck with frozen corn right now, which isn't the greatest, but it didn't matter for this pasta.  It was delicious.  We didn't have a bit leftover, Miss F couldn't get enough and C had two helpings.  Success!

Pasta with Bacon and Corn

½ pound dried pasta (I used linguine)
4 slices bacon, chopped
¼ cup minced shallots
2 cups fresh (or frozen) corn kernels
½ cup dry white wine
1/3 cup cream
½ teaspoon basil

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the wine to deglaze the pan, simmer for 1 minute. Add the corn and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the basil, bacon and pasta.

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Key West Chicken Kebabs

I found this recipe on Pinterest.  The original recipe came from Grocery Budget 101.  I knew I would love this dish as soon as I read the recipe.  The flavors were so similar to my mom's recipe for Soy Lime Pork Tenderloin.  In fact, I added red pepper flakes to the recipe, which was a smart move.  These kebabs were full of bright lime flavor and are perfect for the grill.  I have a set of non-stick skewers that I registered for seven years ago when I got married.  They are long, which is perfect for kebabs with an assortment of meats and veggies, but short and cute bamboo skewers work perfectly for this recipe.

Key West Chicken Kebabs

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
2 skinless, boneless chicken breasts
1 bell pepper, chopped
1 teaspoon crushed red pepper

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. Cut the chicken into large chunks and add to the marinade. Let marinade at room temperature for 30 minutes. Soak 12 bamboo skewers in water for 5 minutes. Thread the chicken and bell pepper pieces onto the bamboo skewers. Grill on medium high heat for 5 to 7 minutes on each side, until juices run clear. Sprinkle with crushed red pepper and serve over rice.

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