Pineapple Swizzle Recipes

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

Steps:

• To make the syrup: In a heatproof container fitted with a lid, pour the boiling water over the Demerara sugar. Screw on the lid and shake until the sugar has dissolved. Cool completely. Excess can be stored in the refrigerator, tightly covered, for a week or so.
• Prepare the drink: In the bottom of a cocktail shaker, crush the mint leaves with the pineapple, lime juice and Demerara syrup. Strain into the bottom of a tall glass. Add cachaça or, for the nonalcoholic version, pineapple juice. Fill the glass with finely cracked ice and stir well, preferably until the outside of the glass is frosty. Top off the glass with more cracked ice and, for the alcoholic version, the Chartreuse. The mint sprig garnishes both versions, which should be served with a straw.

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.