This recipe is inspired by a side dish I ate at Hu Kitchen in NYC. It’s a paleo restaurant that I wish would move closer to my home. Or that I could invent a teleportation device. Seriously, inventors? It’s 2014. Get with it!
My meal at Hu was a half chicken and a side of vegetables and rotisserie cinnamon pineapple with cashew cream. I fell in love with this dessert-style fruit side. The cashew cream had a thinner consistency than my recipe and was drizzled ontop. So mine is much more decadent and rich. Check it out!
- 1 cup coconut milk (if from can, shake well)
- 3/4 cup cashew butter
- 1 pineapple, cut into 1 inch cubes
- 2 tsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp allspice
Melt 1 tsp of coconut oil in a small saucepan. Add the cashew butter on medium-low heat. Slowly whisk in the coconut milk. Add a dash of allspice and cook while stirring until the cashew butter melts down with the milk and it becomes thinner. You may want to add more coconut milk or almond milk depending on how thin you want your cream.
In another saucepan, melt 1 tsp coconut oil. Add pineapple chunks and cook on medium heat. Add cinnamon to taste. Toss until pineapple is evenly coated and warm. You usually keep in on the heat for 5-7 minutes.
Take them both off the heat. Plate pineapple in small bowls and add cashew cream on top. Sprinkle more cinnamon or add your favorite seed or nut for an extra crunch.
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