I was a little unsure of this recipe at first but we gave it a shot and it was amazing! Pineapple, orange juice, goat cheese, and asparagus do not sound like they mesh well but the different flavors compliment each other really well and leave your taste buds tingling for more. The huge plus with this recipe is that the ingredients are cooked by “dry pan frying” which means no oil or no added fat! What a win win recipe 😉 I suggest making the sauce first and keeping it warm because when you get all the other ingredients you really need to focus on what is on the stove. Since you are “dry frying” it is easy to burn the ingredients so you’ll want to focus.
Serves: 4 Calories: 235
– 2 1/4 cups of orange juice
– 2 cloves of garlic
– 2 oz. fresh chopped ginger root
– Curry powder to taste
– Chilli powder to taste
– Salt to taste
Main Dish Ingredients:
– 1 lb boneless skin less chicken breasts – rinsed, trimmed, and cut into bite sized pieces
– 1 bundle of Asparagus (about 20-25 spears) – rinsed, trimmed, cut in half
– 1 pineapple – peeled and cut into bite size pieces.
– 1 oz. goat cheese
– Dash of salt
Directions for Sauce:
1.) Heat a small sauce pan to medium-high
2.) Keep pan over heat and mince 2 cloves of garlic and 2 oz of ginger. Add the garlic and ginger to the pan to toast. Don’t let it burn just get it a little crispy on the outside. Stir it around the pan to keep it from burning
3.) When the garlic and ginger has a nice toasted texture and before it burns add the orange juice. Turn heat to just a smidgen under high
4.) Add salt, curry, and chilli powder.
5.) Stir well and continue to stir for 10-12 minutes.
6.) Turn heat to low and stir every few minutes while cooking the main dish. Don’t let it burn and remember to stir. It will also start to thicken.
Directions for Main Dish:
1.) Put the peeled and cut pineapple into a cold frying pan. Sprinkle with a dash of salt and let sit for a few minutes while juice collects in the bottom of the pan.
2.) Put rinsed, trimmed, and cut asparagus into a separate cold frying pan.
3.) Heat pineapple on medium-high
4.) In yet another frying pan put the rinsed, trimmed, and cut chicken breasts in another frying pan.
5.) When the chicken is half way cooked turn the pineapple to high. Keep a keen eye on this pan while it is cooking on high. You do not want to burn the pineapple but you want to tenderize it and lightly brown it on the outside.
6.) Don’t forget about the asparagus. Continue to toss it in the pan so it does not burn.
7.) When the chicken is cooked all the way add it to the pineapple and toss.
8.) Add 1 oz of goat cheese to the asparagus and let it melt. The cheese will clump together so spread it over all the asparagus to coat.
9.) Dish chicken and pineapple and drizzle the curried orange sauce over it. Then place asparagus on top.
10.) Indulge 🙂
**Original recipe can be found on sparkrecipe.com**
***All photos are originals taken by me***