Hawaiian Pineapple and Coconut Rice

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Hawaiian Pineapple and Coconut Rice
This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  2. Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  3. Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  4. Add the pineapple, green onions and continue stirring quickly, just until warmed.
  5. Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.

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Toddler Approved: Honey Soy Salmon

Honey-Soy Salmon with Zucchini

This was a surprise win for our family. Even before Miss A’s arrival, we made it a point to eat more fish. Salmon is hard one because done well, it’s amazing. Done poorly, it’s terrible.

On a whim, I tried this Honey-Soy Salmon dish from Parents magazine. It was so easy and even better, Miss A kept asking for more! She wasn’t really a fan of the zucchini, but she also hadn’t had it with the skin still on before.

Print Recipe
Toddler Approved: Honey Soy Salmon
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add honey and soy into a zip top bag, squish to mix.
  2. Add the fish and seal the zip top.
  3. Turn to coat. Marinate for 30 minutes or up to 2 hours (we marinated for about an hour).
  4. Drain and discard marinade.
  5. Preheat broiler. If you have the option of low or high, choose high.
  6. Line a rimmed baking sheet with foil and coat foil with cooking spray or lightly drizzle oil.
  7. Place fish on foil. Broil 5 to 7 minutes per 1/2-inch thickness of fish, or until fish flakes easily with a fork.
  8. We broiled for about 7 minutes total.
  9. While the fish is broiling, heat the oil in a large skillet over medium-high heat. Add zucchini and onions. Cook about 3 minutes or until just tender; season with salt.
  10. Serve the fish fillets with the zucchini.
Recipe Notes

Note: if using frozen fillets, be sure to allow to defrost before you marinate. It makes a difference.

My opinion:
The addition of lightly caramelized onions made the salmon even tastier. We will absolutely be making this dish again. Plus it was so easy, we could make it even on the busiest weeknight!

Toddler Approved: Honey-Soy Salmon with Zucchini
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