Garlicky Cashew Pork and Pineapple Skewers

Other than the marinating time, this dish comes together very quickly and the sauce is every bit as good as I hoped it would be. The only changes I might make when making again is (1) increase the pepper flakes even more and (2) toss the pineapple with brown sugar and cayenne so it will caramelize a bit.

Garlicky Cashew Pork and Pineapple Skewers (from In The Kitchen with a Good Appetite)

Ingredients
1 cup roasted salted cashews
6 tbsp chopped cilantro, divided
1/4 cup safflower or olive oil
4 garlic cloves, roughly chopped
2 tbsp soy sauce
2 tsp brown sugar
1/4 - 1 tsp crushed red pepper flakes
juice of 1 lemon
kosher salt and black pepper
1 pork tenderloin, cut into 1.25" chunks
2 cups fresh pineapple chunks (see notes above)

1. In a blender or food processor, combine nuts, 2 tbsp cilantro, oil, garlic, soy sauce, sugar, red pepper flakes, lemon juice, and 2 tbsp water. Blend until smooth and season with salt and pepper to taste.
2. Season pork with salt and pepper. Smear on enough cashew mixture to coat (about half of it) and reserve remainder. Refrigerate for up to 12 hours before cooking.
3. Preheat broiler. Thread pork and pineapple onto skewers, alternating. Broil skewers, turning once until pork is singed and center is cooked, 2 minutes.
4. Sprinkle with remaining 4 tbsp cilantro and serve with remaining cashew sauce.

Jetalah Pineapple, Cucumber, and Chili Salad

This salad is something a little bit different. It's nice and refreshing and a good change of pace. This does require quite a bit of chopped, but it's well worth the effort.

Two years ago: Tex-Mex

Jetalah Pineapple, Cucumber, and Chili Salad (from Mighty Spice)

Ingredients
1/2 red onion, thinly sliced
6 tbsp rice wine or apple cider vinegar
2 tsp sugar
1/2 pineapple, peeled
1/2 cucumber, halved lengthwise
1 large tomato, seeded and roughly chopped
1 red chili, finely sliced
1 tbsp freshly ground black pepper
sea salt

1. Put onion, vinegar, and sugar in large mixing bowl. Season with salt, mix well, and set aside for 5 - 10 minutes.
2. Cut pineapple into quarters, remove and discard core, and cut flesh into thin slices.
3. Seed cucumber and thinly slice into half moon pieces.
4. Mix pineapple, cucumber, tomato, red chili, and black pepper with onion mixture. Serve.

Sweet Pineapple with Coconut Milk and Coffee

I was suspicious of this dish, but intrigued enough to try it. The end result worked remarkably well. The final product is savoury and the flavours just meld together with the sweetness of the pineapple balancing the bitter coffee.

One year ago: Rabbit with Rosemary and White Wine

Sweet Pineapple with Coconut Milk and Coffee (from 660 Curries)

Ingredients
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1 cup finely chopped red onion
2 tsp Untoasted Sri Lankan Curry Powder
2 tsp finely ground coffee
12 to 14 curry leaves
3 cups fresh pineapple, cut into 1" cubes
1 cup unsweetened coconut milk
1 tsp coarse salt
1/2 tsp cayenne

1. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds have stopped popping.
2. Add onion and stir-fry until light brown around edges, 3 - 5 minutes.
3. Stir in curry powder, coffee, and curry leaves and cook until aromatic, 30 seconds.
4. Add pineapple, coconut milk, salt, and cayenne. Stir.
5. Once the curry comes to a boil, reduce heat to medium-low, cover pan, and simmer, stirring occasionally until cooked but still firm-looking, 30 minutes.

Untoasted Sri Lankan Curry Powder
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1/2 tsp cardamom seeds from green or white pods
1/2 tsp nutmeg shavings
2 cinnamon sticks, broken into smaller pieces

Grind all ingredients together.