• Pineapple Chicken with Coconut Rice

    Recipe adapted from Half Baked Harvest.



    • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
    • 1/3 c. soy sauce
    • 1/3 c. pineapple juice
    • 2 TBSP brown sugar
    • 2 TBSP ketchup
    • 1 shallot, chopped
    • 4 garlic cloves, chopped
    • 1 TBSP ginger paste
    • 1 pinch red pepper flakes
    • 2 TBSP sesame oil or olive oil

    Pineapple Salsa:

    • 2 c. fresh pineapple chunks
    • 1 shallot, finely chopped
    • 1 jalapeño, seeded (if desired) and chopped
    • 1 lime, zested and juiced
    • 1/4 c. cilantro, minced
    • Honey, to taste
    • Salt to taste


    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste


    1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
    2. Pineapple Salsa: Combine all ingredients in a bowl.
    3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
    5. Serve the chicken over rice and spoon the salsa over the chicken.

    Pineapple Chicken with Coconut Rice:

  • Coconut Curry Salmon

    Recipe adapted from Pinch of Yum



    • 1 lb. salmon
    • 1/2 – 3/4 TBSP brown sugar
    • 1 tsp. curry powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. kosher salt
    • 1–2 tsp. olive oil

    Coconut Curry Sauce:

    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 2 TBSP ginger paste
    • 1 TBSP brown sugar
    • 1 TBSP red curry paste
    • 1 14 oz. can coconut milk
    • 2 TBSP fish sauce
    • 2 limes, zested and juiced
    • 6 oz. spinach, chopped

    For serving: serve over rice and topped with cilantro, basil, and/or mint


    1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
    2. Make your rice: Cook rice according to package instructions.
    3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). 
    4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
    5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

    Coconut Curry Salmon:

  • Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

    Recipe adapted from Pinch of Yum



    • Olive oil
    • One 14-oz. block extra firm tofu, minimally pressed to remove water
    • 1 can of water chestnuts, chopped
    • 2 c. cooked brown rice or quinoa
    • Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
    • Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

    SOS Peanut Sauce:

    • 1/2 c. teriyaki sauce
    • Juice of 1 orange
    • 1/4 c. peanut butter
    • Squirt of Sriracha sauce

    Spicy Mayo:

    • 1/4 c. mayo
    • 1 TBSP Sriracha, or to taste


    1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
    2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
    3. Spicy mayo: Mix mayo and sriracha.
    4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

    Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

  • Sesame Garlic Ramen Noodles

    This dish is perfect for a quick weekday dinner.

    Recipe adapted from The Modern Proper.


    • 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
    • 1/4 c. soy sauce
    • 1/4 c. oyster sauce or hoisin sauce
    • 1 TBSP rice vinegar
    • 1 TBSP brown sugar, optional
    • 1 tsp chili sauce like sambal or sriracha
    • 1/4 c. water
    • 4 cloves garlic, minced about 2 tsp
    • 1 TBSP ginger paste
    • 2 TBSP toasted sesame oil
    • 1 small onion, large chop
    • 1 sweet red pepper, large chop
    • 6 oz. baby spinach
    • 1 TBSP chili crisp
    • 4-6 green onions, thinly sliced
    • 1 tsp sesame seeds
    • Top with fried egg, crispy tofu, or cooked chicken


    1. In a large pot of boiling water, cook noodles according to package; drain well.
    2. In a small bowl, whisk together soy sauce through ginger paste.
    3. In a large skillet, heat sesame over medium heat.
    4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
    5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
    6. Garnish with green onions and sesame seeds.
    7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

    Sesame Garlic Noodles: