Aloha Slid­ers With Pineap­ple Rel­ish

Alternative Medicine - - Quick Nutrition -

SERVES 4 TO 6 Rel­ish: 2 ta­ble­spoons un­re­fined co­conut oil 1 small red onion, finely diced 1 jalapeño, seeded and finely diced Zest from 1 lime ¼ tea­spoon sea salt 2 to 2½ cups peeled, cored, and cubed fresh pineap­ple (or 2 8-ounce cans pineap­ple chunks, drained) ¼ cup chopped cilantro

Slid­ers: 1½ to 2 pounds ground pork 1 clove gar­lic, minced ¼ cup chopped cilantro ¼ cup finely diced red onion ½ tea­spoon ground cumin ½ tea­spoon kosher salt To start the rel­ish, heat a large pan over medium heat and melt the co­conut oil. Add the onion, jalapeño, lime zest, and sea salt. Cook un­til the onion is just about translu­cent, about 10 min­utes. Add the pineap­ple and mix every­thing to­gether. Be­cause pineap­ple con­tains a fair amount of nat­u­ral sugar, it's im­por­tant that the pan tem­per­a­ture stays around medium; any hot­ter and the sug­ars will burn be­fore the pineap­ple has enough time to soften. Gen­tly stir fre­quently. The sauce will take about 25 to 30 min­utes to fin­ish. It's done when the pineap­ple has a nice caramel color to it and is slightly soft­ened, but not mushy. Re­move it from the heat, mix in the chopped cilantro, and cover un­til the slid­ers are ready to be sauced. While the sauce sim­mers, com­bine the in­gre­di­ents for the slid­ers by hand in a large bowl. When the in­gre­di­ents are evenly dis­trib­uted in the ground pork, shape into 6 pat­ties. Heat the grill to medium-high, or about 400 de­grees, and place the slid­ers on the grate. Grill undis­turbed for 5 to 6 min­utes, then turn and grill the other side for 4 to 6 min­utes. When the slid­ers are no longer pink and have an in­ter­nal tem­per­a­ture of 160 de­grees, re­move them from the grill and place on a serv­ing dish or in­di­vid­ual plates. Give the spicy pineap­ple rel­ish a stir, then spoon the de­sired amount over the tops of the slid­ers and serve hot. Source: Reprinted with per­mis­sion from The Fru­gal Pa­leo Cook­book by Ciarra Han­nah (Page Street Pub­lish­ing, 2014). Photo by Bill Bettencourt

Pre­heat the oven to 425 de­grees. Pre­pare the chicken by re­mov­ing the in­nards, clean­ing off any un­de­sired bits from the skin, and giv­ing the whole thing a rinse un­der cold wa­ter. Pat dry. But­ter­fly the chicken by re­mov­ing the back­bone with a large knife and, from the in­side of the bird, crack­ing the breast­bone just a bit so that the whole chicken lays flat when placed meat-side-up. (The back­bone can also be cut out with a sharp pair of kitchen shears.) Set the bird aside in a large re­seal­able plas­tic bag and move on to the mari­nade. In a small bowl, com­bine the lime juice, gar­lic, sea salt, and co­rian­der. Whisk in the melted co­conut oil by slowly stream­ing it so that it emul­si­fies in the juice; ag­gres­sively whisk­ing helps to bet­ter in­cor­po­rate it. Pour the mari­nade over the chicken in the bag. With your hands on the out­side of the bag, smooth the mari­nade into all the crevices, en­sur­ing an even coat of fla­vor. Seal and set aside for 15 min­utes. Place the chicken breast-side-up on a rimmed bak­ing sheet or a wide roast­ing pan with a flat roast­ing rack. Roast for 45 min­utes, or un­til the in­ter­nal tem­per­a­ture at the breast is 160 de­grees. (At the 35- to 40-minute mark, you can baste the chicken in the run-off juices and co­conut oil to help crisp the skin, if you'd like.) When the chicken reaches 160 de­grees, it can be re­moved from the oven. Cover the pan with foil and al­low the bird to rest—car­ry­over cook­ing will jump the tem­per­a­ture up 5 to 10 de­grees, and the juices will re­dis­tribute back into the bird, giv­ing you crispy skin on the out­side and juicy meat on the in­side. Serve by giv­ing the chicken a fi­nal squeeze of fresh lime juice and a sprin­kling of chopped cilantro. Source: Reprinted with per­mis­sion from The Fru­gal Pa­leo Cook­book by Ciarra Han­nah (Page Street Pub­lish­ing, 2014). Photo by Bill Bettencourt

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