Pineapple Pickled Onion Salsa, by Diane

I had some leftover pulled pork from an event this weekend and decided to make lettuce cup tacos, and wanted to make a quick salsa to go with it. This wound up being so good I kept eating it plain with a spoon! It was super quick to make. Yum!

Ingredients:

Tomato (I used plum and grape here), small diced

1 can black beans, rinsed and drained

Diced pickled onions (I do a quick pickle by slicing them and placing them into a jar covered with white vinegar, shake twice daily and ready after 1 day but can leave for longer!)

1 handful chopped cilantro

1 lime squeezed

1 small can crushed pineapple, liquid removed

1/2 jalepeño, seeds removed and diced small

Salt, pepper

Directions: Mix well, adjust to taste, enjoy!

 

Rojak, by Diane

 

This was the side dish of our Indonesian lunch, and so so good! Rojak is one of my most favorite Indonesian and Malaysian dishes. It is a really unique combo of jicama, green mango, pineapple, and cucumber (this version had apple too) in a really flavorful sauce that is sweet and savory. The crunch of the veggies with the sweet savory sauce and peanut top is really addictive and extra refreshing in the summertime! I had no idea it was so easy to make, so this will be on repeat all summer as a light meal or fun snack! Recipe from my friend's Indonesian Street Food cookbook!

Ingredients:

1 medium jicama, peeled and cubed

1 medium green apple, peeled and cubed

1 green mango, peeled and cubed

3/4 pineapple, peeled and cubed

2 kirby cucumbers, chopped into bite size pieces

1 tbsp dried shrimp paste

3 tbsp sweet soy sauce

1.5 tbsp tamarind paste

1 fresh fresno chili

3 tbsp palm sugar (or sub dark brown)

1/2 cup skinned roasted ground peanuts

Directions:

1. Add all the fruits and veggies to a bowl and toss. Set aside. 

2. Start to make the sauce by placing the shrimp paste in a square of foil, folding inward to make a smaller square. Flatten the square with the palm of your hand. Roast this packet directly over gas flame for 1.5 minutes on each side until the paste begins to smoke and takes on a slightly burnt flavor. Open the packet and let cool.

3. Add soy sauce-sugar, plus the cooled shrimp paste, into a bowl and whisk until mixed.

4. Combine the sauce and fruits, top with peanuts and serve cold. Don't wait longer than 20 minutes to serve or else it becomes less crunchy!

Cocktail Chicken BBQ Pineapple Meatballs, by Diane

I got this recipe from @therealfoodrds on Instagram, and wow did I love this dish! Healthy, easy, and tasty- these will be a new staple for sure! They would be a great party app too, they made about 12 meatballs per recipe so double or triple up if serving to guests!

Ingredients:

1 lb ground chicken (use both dark and light meat)
1/4 cup almond flour
1 tsp each garlic and onion powder
1/2 tsp salt
1/8 tsp black pepper
2 tsp dried parsley
1 cup bbq sauce of choice
8 oz can crushed pineapple, with juice
3/4 cup chicken broth

Directions:

1. Preheat oven to 350. Line a baking tray with parchment paper.

2. In a large bowl, combine chicken through parsley and form into golf size balls. Place evenly on the baking tray, bake for 12-15 minutes until cooked through.

3. While the meatballs cook, heat a saucepan over medium high heat and add remaining ingredients. Bring to a boil, then reduce to a simmer.

4. When meatballs are finished, add them to the sauce for a few minutes then serve!