Recipe: Chili-Cinnamon Pork with Pineapple

Pork Recipe

I call this recipe, “a taste sensation”.  Normally I’m not a fan of fruit in an entree, but that’s not the case with this one… the sweet, sour, and spicy flavours in this meal are like a party in your mouth!


  • 1 large pork tenderloin, about 1 lb
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1-1/2 cups pineapple juice
  • 1 tsp hot red chili flakes
  • 1-1/2 cups pineapple (peeled and cut into 1/2 inch pieces)
  • 1 green onion, chopped finely


  1. Slice pork tenderloin into pieces about 1/2″ thick.
  2. Combine cinnamon with salt in a small bowl, then sprinkle on both sides of meat.
  3. In a large non-stick frying pan, heat oil over medium-high heat.
  4. Stir-fry pork in oil until lightly browned, approx. 2 minutes per side.
  5. Transfer meat to plate, leaving juice in pan.
  6. Add pineapple juice and chili flakes to pan.
  7. Bring to a boil and reduce liquid to about 1/2-cup (about 10 minutes).
  8. Return meat to pan along with juices, and add pineapple.
  9. Boil gently, stirring frequently, until pineapple is slight softened and meat is warmed through (about 3-4 minutes).
  10. Sprinkle with green onion, and serve over basmati rice.

WARNING: this dish is “sneaky” hot/spicy.  I really enjoy spicy food and this is one that I would call, “medium to medium-hot”.  That said, my wife can’t deal with really hot food, but she likes this dish.  It’s not going to turn your lips numb, but it should make you sit up and take notice.

Enjoy the taste sensation!

Recipe: Southwest Chicken Chili

Chicken Chili, slow cooker, slow cooker recipe, recipe, recipes

My new favorite recipe for 3 reasons:

  1. it’s good
  2. our 13-month old son will eat it
  3. it’s relatively healthy and super easy
Prep: 15 minutes
Cook: slow cooker on Low for 6-8 hours


  • 2 cans (15 oz. each) – black beans, rinsed and drained
  • 1 can (15 oz) – reduced sodium chicken broth
  • 1 can (15 oz) – diced tomatoes
  • 1 lb. – boneless skinless chicken breast
  • 1 jar (8 oz.) – chunky salsa
  • 1 jalapeno pepper, seeded and diced
  • 1 cup – frozen corn
  • 1 Tbsp – dried parsley flakes
  • 1 tsp – ground cumin
  • 1/4 tsp – pepper
  • 1/2 cup – chopped fresh cilantro
  • 3 cups – hot cooked rice (to serve on)


Combine beans, broth, tomatoes, jalapeno, chicken, salsa, corn, and seasonings in slow cooker. Cover and cook on low for 6-8 hours or until chicken shreds easily with two forks. Shred chicken and return to the slow cooker; heat through. Add chopped cilantro just before serving on a bed of rice.

Nutrition Facts:

1 cup of Slow-Cooked Southwest Chicken with 1/2 cup of rice equals 320 calories, 1 gram of fat, 873 mg sodium, 8 grams of fiber, and 19 grams of protein. Credit: Healthy Cooking Magazine