Pasta with beef and pineapple recipe
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- Meat and poultry
- Beef mince
This is a quick and easy dish, which is perfect for weeknights. Pasta is tossed with minced beef and pineapple in a creamy curried sauce.
26 people made this
- 500g short pasta (penne or rigatoni)
- 400g minced beef
- 1 leek, washed and cut into thin rings
- 2 tablespoons olive oil
- 1 (432g) tin pineapple chunks
- 3 tablespoons curry powder
- 1 tablespoon stock granules
- 200ml double cream
- 6-7 tablespoons tomato ketchup
- 3-4 tablespoons tomato puree
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Cook pasta according to package instructions.
- Heat oil in a large frying pan and saute mince until brown and crumbly. Drain pineapple, but save juice.
- Add leek and drained pineapple to the mince and saute for an additional 5 minutes over high heat. Deglaze with a little pineapple juice.
- Season with curry powder, stock granules and pepper. Add ketchup and tomato puree; mix everything well and simmer covered for 5-8 minutes on low heat. If necessary, add a little more pineapple juice.
- Stir in cream. Drain pasta and add to pasta sauce in the pan. Mix everything well and serve.
Reviews & ratingsAverage global rating:(14)
Reviews in English (3)
Made this this evening and the plates were licked clean, delicious-18 Mar 2013
This was absolutely amazing. It was so quick like Kiki says. I put it all in the slow cooker because the meat I had was some tough beef chunks. This is going to be in our family for life!! Thanks Kiki-09 Aug 2012
This is by far my most favourite dinner-03 Aug 2013
- 1 tablespoon vegetable oil
- 1/4 cup red curry paste
- 1 pound sirloin steak, trimmed and cut against the grain into very thin strips
- 1/2 pound green beans, trimmed and cut in half crosswise
- 2 cups large diced pineapple (12 ounces)
- 1 1/2 cups low-sodium chicken broth
- 1 cup unsweetened coconut milk
- Cooked jasmine rice, for serving
- 1/2 cup fresh basil leaves, torn
In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
Leftover Shredded Roast Beef Pasta
This Leftover Shredded Roast Beef Pasta is a quick and delicious dinner, made with your leftover beef, broccoli, parmesan cheese, and favorite type of pasta.
How’s your week going so far? Hard to believe we’ve made it to the first week of September! Time is really flying. I’m really excited to share today’s new recipe with you because I feel like it’s the perfect blend of summer and fall. It’s packed with fresh broccoli and cheese. It’s tossed with extra-virgin olive oil and yet, it has a little bit of the fall flavor because of the leftover shredded roast beef. At least for me, everything roasted reminds me fall and winter season.
This shredded roast beef pasta is all about quick, easy, and healthy. Since this time of the year is super busy for almost all of us, having meals we can whip up in minutes is really good and also makes life easier.
This new recipe is for those of you that don’t know what to do with your leftover roast beef, chicken, turkey, pork, or lamb. There is nothing worse than wasting food so every time I have meat leftovers, I try to add them at the end of my recipe. Recently I made this Whole30 Pot Roast Recipe and had so much leftovers. I love to add leftover roast meat in soups, stews, pasta, and salad because it adds more flavor to the recipe from its cooking juices. Mmmmm… yummy!
This simple and quick recipe makes for a great, complete, and filling lunchbox meal, including your veggies, carbs, and protein. For the pasta, it doesn’t really matter which one you would like to us. What matters is if it is whole wheat because it will add more nutrients to your meal. This time I used farfalle pasta, commonly known as “bow-tie” pasta, but you can use your preferred type of pasta. For a side, I made this Easy Broccoli Salad Recipe in only a couple of minutes. Hope you enjoy it!
Sweet and Sour Ground Beef
There's nothing like the flavor combination of "sweet and sour." It hits two of the main taste buds in your mouth. And the contrasting flavors intensify each other.
Just about any foods go with the sweet and sour motif—except maybe chocolate. I love this recipe that uses ground beef, vegetables, and pineapple. The "sweet" is provided by brown sugar and the pineapple, and the "sour" is provided by apple cider vinegar.
You could also make this recipe with ground chicken, ground turkey, ground pork, or pork sausage. The flavors are bright and clean and will work with any ground meat.
Because you use frozen vegetables and canned pineapple, there is no chopping or mincing of any ingredient (except the garlic). The whole dish can be prepared in about 20 minutes. Serve it over hot cooked rice, couscous, pasta, or even mashed potatoes or polenta. You need something to soak up the wonderful sauce.
All you need to add to this recipe, besides the starch, is a green salad or a fruit salad. Use whatever fruits or veggies you can find in the market that look really good. A glass of iced tea or red wine would be a great accompaniment. For dessert, some brownies would be fabulous.
Chicken Pasta Recipes
Chicken and pasta are one of the unsung pairings in the food world, and we've got some fantastic pasta recipes with chicken to prove it. We love our Chicken Fettuccine Casserole (page 9) because it's like an all-star gathering of ingredients. It includes chicken, pasta, bacon, cheese, tomatoes, and more, creating the ultimate casserole dish to impress your entire family. If you're in the mood for some takeout but don't want to bother going out to pick it up, our Asian Chicken Bowties (page 12) is a wonderful alternative. It'll give you a chance to practice those chopstick lessons you've been looking to master.
- 1 cup uncooked white rice (our rice says 15-20 minutes cooked)
- 1 can, 8 oz, crushed pineapple
- 2 tablespoons butter
- juice of 1 lime
- zest of 1/2 a lime
- 2 tablespoons of sugar (this step is optional to make slightly sweeter, you can leave out)
- OTPIONAL: chopped cilantro
I love rice! Fried rice, crock pot rice, brown rice, just give me the rice! Its a perfect side dish in cases like this Hawaiian Pineapple rice but also makes a delicious filler on a chicken or beef recipe. And you don’t need to be cooking Asian cuisine to enjoy it.
Personally I would easily pair this Hawaiian rice with our Crockpot Hawaiian Chicken to make a full meal of sweet deliciousness.
Nutrition: 143 calories, 2.6 g fat (0 g saturated), 133 mg sodium, 31 g carbs, 4 g fiber, 19.5 g sugar, 1.7 g protein (calculated without honey)
You probably know them for their vision-protecting reputation, but carrots have a lot more to offer. The (usually) orange vegetable boosts immunity, promotes vibrant skin, reduces cholesterol, boosts oral health, protects the heart, improves digestion, increases cardiovascular health, and detoxifies the body, thanks to a plethora of vitamins and minerals. If your diet is a little slim on carrots—or even void of 'em—it's time to reconsider this underrated root veggie and whip up this wholesome salad.
14 Grilled Pineapple Recipes Perfect for Summer
Break out of your recipe rut with a slice (or two) of the tropical treat.
Pineapple is the greatest thing since sliced, well, pineapple! Don't believe us? Try on these fast facts: Did you know that you can transform a pineapple into a Christmas tree? You better believe it. Perhaps you've heard that pineapples are the symbols for kindness and hospitality? And maybe even the best thing about pineapples is that they're chock full of vitamins and nutrients. So nothing could be finer than serving up a dish that boasts a secret ingredient that's both tasty and tasteful. Welcome to your dream come true: 15&mdashcount 'em&mdash15 grilled pineapple recipes fit for weeknight suppers, lady-like lunches, or your next backyard bash.
The only thing better than nachos is nachos with pineapple.
Get the recipe at Closet Cooking.
Add some sweetness to your guac with chunks of grilled pineapple.
Get the recipe at Two Peas and Their Pod.
Summer nights were made for lemon chicken with pineapple salsa.
Get the recipe at Bake. Eat. Repeat.
Everyone wants to make Taco Tuesdays spicier. We say go against the grain and up the cool factor by adding a heaping helping of flavorful pineapple to tortillas loaded with grilled fish and tomatillos.
Get the recipe at Woman's Day.
What could be sweeter than grilling chicken breasts covered in sweet and tangy barbecue sauce? Grilling chicken breasts paired with chunks of fresh pineapple! Add a side of rice and grilled beans, and prepare to become the queen of the neighborhood cookout.
Beef-and-Pineapple Tacos with Mojo Beans
Give these your own twist! Swap out the beef for equal amounts of chicken breast or pork loin or trade pineapple for mango.
- Prep Tacos: Combine onion, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beef and stir to coat let stand 15 minutes.
- Meanwhile, toss together jicama, radish, cilantro, lime juice, and mayonnaise in a bowl. Season with salt and pepper.
- Heat oil in a large non-stick skillet over high heat. Add beef mixture and cook, in batches, until browned, 5 to 7 minutes. Add pineapple and cook until warm, 1 to 2 minutes. Season with salt and pepper.
- Make Mojo Black Beans: Heat canola oil in a medium saucepan. Add shallot and garlic cook until soft, 2 minutes. Stir in orange zest and cook 30 seconds. Stir in black beans and fresh orange juice simmer until warm, 4 to 6 minutes. Season with salt and pepper. Serve topped with queso fresco.
- Assemble Tacos: Top tortillas with beef, a few of the Mojo Black Beans, and jicama slaw.
- Serve with lime wedges and remaining Mojo Black Beans alongside.
PER SERVING: protein: 32 g fat: 17 g carbohydrate: 59 g fiber: 15 g sodium: 564 mg cholesterol: 58 mg calories: 505.