Caribbean Mini Banana And Pineapple Curry Recipes

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CARIBBEAN MINI BANANA AND PINEAPPLE CURRY



Caribbean Mini Banana and Pineapple Curry image

This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.

Provided by Marlitt

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
12 ounces boneless skinless chicken breasts, chopped to bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 small sweet red pepper, chopped
2 garlic cloves, minced
1 tablespoon mild curry paste (I use Caribbean or Jamaican curry) or 1 tablespoon curry powder (I use Caribbean or Jamaican curry)
1 1/2 cups chicken stock
1 bay leaf
3 bananas, mini firm and ripe (use 2 small bananas if you can't find the mini)
1 cup fresh pineapple, chopped, you can use canned
1 tablespoon cornstarch
1 tablespoon water
coriander leaves, chopped (optional)

Steps:

  • In a large non-stick skillet, heat oil over medium-high heat.
  • Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
  • Remove to a plate.
  • Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
  • Add curry paste and cook stirring for 1 minute.
  • Add the chicken stock and bay leaf and bring to a boil.
  • Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
  • Simmer about 5 minutes, or until chicken is no longer pink inside.
  • Add pineapple and stir to combine.
  • In a small bowl, whisk together cornstarch and water.
  • Add to the pan stir for one minute or until thickened slightly.
  • Sprinkle with coriander leaves.

Nutrition Facts : Calories 287.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 57.1, Sodium 521.8, Carbohydrate 35, Fiber 3.9, Sugar 18.3, Protein 22.1

BANANA-PINEAPPLE BREAD



Banana-Pineapple Bread image

This is my mom's recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.

Provided by marinda123

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
2 cups mashed bananas
1 cup vegetable oil
½ cup unsweetened applesauce
1 (8 ounce) can crushed pineapple
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
  • Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 35 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 158.8 mg, Sugar 20.9 g

PINEAPPLE CURRY WITH JUMBO SHRIMPS



Pineapple Curry With Jumbo Shrimps image

Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. Another dish that I have altered to suit my own tastes. I hope that you will find this to your liking.

Provided by Baby Kato

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup fresh pineapple, peeled and chopped
1/4 cup onion, sweet, thinly sliced
2 cups coconut cream
3 tablespoons red curry paste
3 tablespoons fish sauce
3 teaspoons brown sugar
24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on)
2 tablespoons cilantro, fresh, chopped
6 cups noodles, cellaphane, cooked
4 sprigs basil, thai (garnish)

Steps:

  • In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
  • Cook on medium high heat, but do not boil.
  • Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
  • Serve over top the cellaphane noodles and garnish with fresh basil.

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