Recently I shared with you our little idea of spoiling ourselves during the weekend and making different and unusual main meals and treats. Influenced by the hot Bank Holiday weather and craving hot sun, sandy beaches and the blue sea, I decided to make a rather tropical dinner to remind me of those beautiful and careless days and evenings, when you’re having fun away from work and problems, you’re surrounded by the people you love and everyone is laughing… 

Precisely this picture was in my head when I was thinking what to make for dinner. I have no idea why unheard of recipes and combinations were appearing in my head. Or maybe I know! Perhaps because it is summer I’m craving more fruit than usual, or maybe lately I’m just crazy about main meals with fruit – mango or blueberry pork chops, orange turkey breast fillets, salmon with strawberries… I won’t give away all of the recipes that you can expect in the next weeks, I can just tell you that they are truly irresistible and it’s definitely worth it to try something different and not so traditional.

So this is how this Caribbean dinner came to our table – compelling pineapple coconut rice with cashews and honey-glazed chicken with mango-strawberry salsa. It sounds a bit complicated and time consuming but making this coconut rice is actually very quick and easy – it takes as much time as boiling the rice. The secret is in the combination of ingredients which will make you feel like you’re having your dinner on an exotic beach on one of the many Caribbean islands, burying your toes in the cooling sand and the sea breeze caressing your face…

Tropical Pineapple Coconut Cashew Rice Ingredients:

• 300 g long-grain rice
• 1 can pineapple in pineapple juice
• 1 can unsweetened coconut milk
• 3 tbsp. coconut shavings
• 1 tbsp. thick tomato paste (or sweet-sour sauce)
• ½ tsp. nutmeg
• ½ tsp. salt
• ½ tsp. freshly ground black pepper

Pineapple Coconut Rice Decoration:

• 100 g salted cashew nuts
• Handful of freshly chopped basil leaves
• Freshly ground black pepper

Tropical Pineapple Coconut Cashew Rice Preparation:

1. Drain the pineapple juice from the can into a measuring jug. Pour in the coconut milk and as much water to get 700 ml liquid.
2. Pour the pineapple coconut milk mixture into a wok and bring to a boil.
3. Stir in all other ingredients and spices (without the ingredients for the decoration), and leave to simmer for a few minutes.
4. Reduce to low heat and leave it to simmer for about 20 minutes. Stir periodically and, if necessary, add more water. 
5. The pineapple coconut rice is ready when it’s soft and tender.
6. Stir in the cashew nuts, basil and freshly ground black pepper, and serve.

The recipe is adapted from Carlsbad Cravings.