Recipe for Chilli and ginger stir-fried pineapple

IF you’ve only ever had pineapple in sweet dishes, this incredible medley of flavours may make you think again. Stir-fried with garlic, ginger and chilli until caramelised, the pineapple is then coated in a potent mixture of soy sauce, fish sauce and brown sugar, turning sticky, sweet-sour and bursting with juice.

Combined with some wilted spinach, a squeeze of lime and some toasted peanuts, this makes a fabulously unusual side dish for Asian food, or can simply be served as a full meal along with some rice or noodles.

It’s a wonderful combination of flavours and textures – hot, fresh, juicy, zingy and nutty – and will make you totally reconsider the role of pineapple in your kitchen.

Chilli and ginger stir-fried pineapple
(serves 1 with rice/noodles; 2 as a side dish)

Ingredients:
1 clove garlic
Half a red chilli (or more, depending how spicy you like it)
20g fresh ginger
1 tbsp rapeseed or groundnut oil
Half a large pineapple
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp dark brown sugar or palm sugar
A large handful spinach or baby spinach
2 tbsp peanuts, toasted in a dry pan and roughly chopped
The juice of half a lime
A handful of basil (Thai basil if you can find it), shredded, to serve

Method:
Finely chop the garlic, chilli and ginger. Remove the skin and woody core from the pineapple and chop into small chunks. Heat the oil in a non-stick frying pan or wok and fry the ginger, garlic and chilli over a medium-high heat until starting to colour. Add the pineapple and cook until starting to caramelise.

Mix the fish sauce, soy sauce and sugar in a small bowl or jug, then tip into the pan - it should sizzle and bubble. Stir to coat the pineapple in the mixture, then cook for a minute or so until everything has turned dark and sticky. Add the spinach and cook for a minute or so until wilted.

Squeeze over the lime juice and stir well, then serve garnished with the toasted peanuts and shredded basil.

For more recipes, visit Elly’s blog: nutmegsseven.co.uk