Chicken Dhansak Recipe

https://www.kitchensanctuary.com/chicken-dhansak/

2 tbsp vegetable oil or ghee; 1 large onion peeled and finely chopped; 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz); 2 tbsp mild curry powder replace with medium or hot if you like it hotter; 1 tsp turmeric; 1 tsp garam masala; 1 tsp cumin; 2 tsp ground coriander; ¼ tsp hot chilli powder; 1 tsp ground fenugreek; ½ tsp salt; 2 garlic cloves minced; 2 tsp minced ginger; 2 tbsp tomato puree; 1 tbsp honey; 100 g (1/2 cup) red lentils; 400 ml (1 2/3 cups) passata; 480 ml (2 cups) chicken stock; 435 g (15 oz) tinned pineapple chunks in juice

To serve: basmati rice; fresh coriander (cilantro)

Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat. Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.

Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger. Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.

Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple. Stir everything together, then bring to the boil.

Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.

Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Serve with basmati rice and top with freshly chopped coriander.

Pineapple toor dal kesari

Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by Sapna Punjabi 2025

Thanks for sharing this delicious recipe with us Kat, Anne

½ cup toor dal (yellow split peas); 3 cups water; 1/4 tsp fine sea salt; ¼ ground turmeric; 1 cup sugar; 1 cup water; 6-8 saffron strands; ½ tsp ground cardamon; 1 cup almond flour; 1 tblsp ghee or unsalted butter, melted; 1//4 cup crushed pineapple, fresh or canned; Garnish – 2 tblsp coconut flakes, sweetened or unsweetened; 2 tblsp slivered almonds

Rinse the toor dal in a fine mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 5 cm and soak for 30-60 minutes. Drain.

In a 3 litre heavy bottomed pot, combine the dal, water, salt and turmeric. Partially cover and cook over medium heat, skimming any foam, until dal is soft and mushy, about 40 minutes. Drain in a fine mesh sieve and set aside.

In the same pot, combine the sugar, water, saffron strands and cardamon. Bring to the boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook until syrup reaches the thread stage, about 5 minutes. To test press a drop of syrup between the backs of 2 metal spoons and pull them apart; if the syrup is ready a thin thread will form. Exercise caution in this step as the syrup is hot.

Add the cooked dal, almond flour and ghee to the syrup and stir constantly for 5 minutes over medium-low heat until all the liquid is cooked off. Add the pineapple and mix well for an additional minute or so.  

Serve warm and garnish with coconut flakes and slivered almonds.

Pineapple Curry Rice Salad

Thanks Leila, for this recipe from the Easy Aussie recipes facebook page

Ingredients:

Salad Base: 3 cups cooked long-grain rice, cooled; 1 cup pineapple pieces (fresh or tinned), drained; ½ cup celery, finely diced; ½ cup red capsicum, finely diced; ¼ cup spring onion, sliced; ¼ cup sultanas; ¼ cup roasted cashews or almonds (optional; 2 tbsp chopped parsley

Curry Dressing: 1 cup whole-egg mayonnaise; 2 tbsp mango chutney (or apricot jam); 1–2 tbsp mild curry powder; 1 tbsp lemon juice; 1 tsp turmeric (optional for colour); Salt + pepper, to taste

Optional Add-Ins: ½ cup cooked peas; ½ cup corn kernels; ¼ cup shredded coconut (lightly toasted)

Directions:

Cook rice. Spread on a tray and cool completely (important - prevents mushiness).

Whisk mayonnaise, chutney, curry powder, lemon juice, turmeric, salt and pepper until smooth. Taste and adjust - add extra curry for heat or chutney for sweetness.

In a large bowl, combine cooled rice, pineapple, celery, capsicum, spring onion, sultanas and parsley. Add nuts and peas/corn if using.

Pour curry dressing over salad and mix gently until everything is coated.

Refrigerate 1–2 hours to chill and let flavours develop.

Pineapple Ginger Beer Mocktail

1/2 cup pineapple juice; 2 tablespoons freshly squeezed lime juice; 3 tablespoons orange juice; ½ cup ginger beer; ice

Add the pineapple, orange, and lime juices to a tumbler or lowball glass. Stir, then add a handful of ice. Top with the ginger beer.

Garnish the glass with a pineapple wedge and lime slice if desired.

Pineapple and macadamia Christmas cake

                           Seasons greetings and best wishes for a peaceful 2026! 

                                   

                                     

https://www.taste.com.au/recipes/pineapple-macadamia-christmas-cake/0deee994-8919-4356-a61c-5028a79d8486

2 cups mixed dried fruit; 1/3 cup brandy; 185g unsalted butter, softened; 1/2 cup brown sugar; 3 eggs; 3/4 cup canned crushed pineapple, drained; 1 cup roughly chopped macadamias; 1 cup plain flour, sifted; 1 cup self-raising flour, sifted; 1/3 cup milk; 440g can pineapple rings, drained, to serve; whole macadamias, to serve; Glace cherries, to serve; ready-made caramel sauce, to serve, if desired

Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight.

Preheat oven to 160°C. Grease and double line a deep 20cm round cake pan.

Fold a couple of layers of newspaper around the outside of the pan and tie with string (this will insulate the cake and prevent it cooking too fast and burning).

Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Fold through the soaked dried fruit, crushed pineapple and macadamias.

Fold through the flour, alternating with the milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.

Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. To serve, top with pineapple rings, macadamias and cherries and a drizzle of caramel sauce if desired.

Pineapple and orange ambrosia

Adapted from https://www.southernliving.com/recipes/best-ambrosia-ever

Ingredients

1 cup plain whole-milk Greek yogurt; 2 tablespoons honey, plus more for drizzling; 1 teaspoon vanilla essence; ¼ teaspoon  salt; 1 medium oranges; 1/2 fresh medium pineapple, peeled and cored; ½ cup shredded coconut

Directions

Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla essence, and salt in a medium bowl until smooth.

Cut peel and pith from orange; cut orange into slices, then quaters. Cut pineapple lengthwise into 1cm thick planks; cut planks into 3cm pieces.

To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with shredded coconut and serve.

Mini pineapple and condensed coconut milk cheesecakes

https://www.taste.com.au/recipes/mini-pineapple-condensed-coconut-milk-cheesecakes-recipe

180g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot); ½ tsp ground cinnamon; 90g unsalted butter, melted; 85g pkt pineapple flavoured jelly; 125ml (1/2 cup) boiling water; 160ml (2/3 cup) cold water; 250g pkt cream cheese, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 150g (1/2 cup) well-drained crushed pineapple; 250ml (1 cup) thickened cream

Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over sides of each hole.

Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the biscuit down firmly over the base of each hole to flatten. Place in the fridge.

Meanwhile, place jelly crystals in a heatproof bowl. Pour in boiling water. Stir until dissolved. Stir in 160ml (2/3 cup) cold water. Set aside until cool but not set.

Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the jelly and stir until smooth. Stir in the pineapple.

Use clean electric beaters to beat 125ml (1/2 cup) thickened cream in a bowl until soft peaks form. Fold the cream into pineapple mixture. Spoon the mixture evenly among the pans over the biscuit layer. Tap pans gently on the bench to remove any air bubbles. Smooth the surface. Place in the fridge for 6 hours, or overnight, until firm.

Run a knife around the side of each cheesecake to help loosen. Using baking paper strips, lift cheesecakes from pans. Discard baking paper. Beat the remaining 125ml (1/2 cup) thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm round fluted nozzle. Pipe a swirled cream peak on top of each cheesecake, to serve (I used freeze dried strawberries)