You’ll fall in love with this curry in a hurry.

1 tbsp canola oil
1 to 2 tbsp canned Thai red or yellow curry paste
2 cups DOLE Pineapple Juice
3 tbsp Thai or Vietnamese fish sauce
12 oz raw shrimp, peel and deveined
2 cups DOLE Tropical Gold Pineapple, cut into chunks
1 pkg (6 oz) baby spinach salad blend
2 cups Thai jasmine rice, cooked
1/4 cup green onions, thinly sliced
1/4 cup slivered fresh mint leaves

Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.

Stir pineapple juice and fish sauce into the curry paste mixture and let come to a simmer. Add shrimp and pineapple chunks to the simmering curry and cook just until shrimp turns opaque, about 5 minutes. Remove from heat, add spinach, and stir just until spinach wilts.

Scoop 1/2 cup rice into the center of each 4 serving bowls. Ladle equal portions of curry shrimp mixture into each bowl around the rice, and sprinkle each serving with equal portions of green onions and mint.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit

Bring tasty Tex-Mex to your dinner table—with a twist.

3 cups DOLE Pineapple Premium Orange Juice
2/3 cup finely chopped fresh cilantro
3 large clove garlic, finely chopped
4 tsp ground cumin
4 tsp chili powder
2 tsp paprika
2 tsp oregano leaves, crushed
2 tsp ground red pepper
2 lbs beef skirt steak
1-1/2 lbs red or yellow onions, thinly sliced
1 tbsp cornstarch
6 flour tortillas (9-10 in)
shredded lettuce (for topping)
shredded cheddar (for topping)
sliced serrano chilies (for topping)
guacamole or salsa (for topping)

Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.

Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.

Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.

Combine reserved sauce and cornstarch, in small saucepan. Cook and heat to boiling until sauce slightly thickens.

Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit

First off, let me just tell you how excited I am to be joining the team here at What The Flicka! I cannot wait to share all my fun recipes and great tips from the kitchen. I want to be your go-to guy when it comes to mastering your kitchen, and giving your food a heap of personality – but with simplicity, of course.

While we still have great weather, I wanted to share some great summer grilling tips to help you master the grill. A little later, I’ll share my Ultimate Sticky Ribs recipe with you; but first, I’ll toss out a couple freebies:

Don’t be afraid to throw vegetables on the grill and get a nice char on them. It draws out so much flavor.

Also, get to know your grilling vegetables. For example, potatoes are dense and take longer to cook; so, to prevent burning, sear them on the outside and move them to a cooler place on the grill.

And for less mess, wrap some chopped veggies in foil packets with some olive oil, herbs and lemon juice. Incredible! I actually throw in some wine, too. I mean, why not? If you’re grilling, you’re probably drinking, too.

Happy summer grilling!

Quick 6 Tips to Grilling
1. How do I know if my grill is hot enough? Do the hand test. Place the palm of your hand five to six inches over the heat. If you need to remove your hand after two to three seconds, you’re good to go. A good “rule of palm” is two to three seconds for hot, five seconds is medium, and 10 seconds is low.

2. Gas or charcoal? Gas grilling is definitely healthier for you as the coals emit carbon monoxide. When it comes to taste though, charcoal wins out. You have to make the choice, but neither one is necessarily “better.”

3. When cooking meat, after you take it off the grill, let it rest for a few minutes so the moisture stays inside.
4. Avoid flare-ups. Choose leaner cuts of meat, or trim the fat so your food doesn’t char.

5. Is your meat done? Always use a thermometer when checking your meat. Here is a quick guideline. The minimum internal temperature of ground beef is 160°F, and Chicken must reach 165°F.

6. When you’re done cooking, clean off the grill while it’s still warm. It’s a lot easier.

Stu’s Sticky Ribs

Ask anyone who knows me, they’ll tell you my number one food of all time is ribs. I live for them. I could be on an island for the rest of my life with just ribs and be perfectly happy. Best of all, I love eating ribs with a small bit of chew on them. I get so much satisfaction from cooking and eating these babies.

Serves Four
PREP: 6 minutes
COOK: 60 minutes
CLEAN: 6 minutes

Side suggestions: BBQ Baked beans and Oven-Roasted Fries

24 pork spare ribs
1 1” piece ginger, sliced
4 cloves garlic, smashed
1 cup hoisin sauce
1 tablespoon rice wine vinegar
¼ cup low-sodium soy sauce
1 teaspoon Chinese five spice
3 tablespoons light brown sugar
1 tablespoon sesame seeds

1. Preheat oven to 400°F.
2. Bring a large pot of water to a boil. Add spare ribs, garlic and ginger, bring back to a boil, and let simmer for 20 minutes. Take off heat and let sit for five minutes.
3. Meanwhile in a saucepan, combine hoisin sauce, vinegar, soy sauce, five spice and brown sugar. Heat until sugar is dissolved and sauce is smooth.
4. Drain ribs and pat dry with paper towels. Line a rimmed baking sheet with aluminum foil. Place ribs on sheet and brush liberally with marinade.
5. Place in oven and roast for 30 minutes, basting at 15 minutes with more marinade.
6. If you have a grill lit (not necessary), throw ribs on the grill for 3 -5 minutes to caramelize that great sauce.
7. Serve on a platter and spoon extra sauce on top. You can sprinkle with sesame seeds if you have them in the cupboard.

Stuart’s Perfect Marinade
This is the only marinade you’ll need this summer.

½ cup soy sauce
½ cup port wine
½ cup balsamic vinegar
½ teaspoon chili flakes

1. Combine all ingredients in a Ziploc bag with your meat of choice. Marinade for at least 30 minutes.
2. Remove meat from marinade, place on the grill and cook to your desired (lack of) tenderness.
3. Pour the marinade from the Ziploc bag into a saucepan and reduce by half over medium heat for about 10 minutes. Brush on meat when resting after grilling.

Follow me on:
Twitter: @Chefstuart_
Instagram: chefstuart_
Pinterest: chefstuart

Want to bring springtime to the table? Whip up this easy, colourful and tasty coleslaw, a crunchy combo of apples, mango, cranberries and spiced pecans. Tossed up in a tangy vinaigrette, this sweet and tart salad is guaranteed to make the sun shine with every bite.


Spiced Pecans

1½ cups pecan halves
2 tbsp packed brown sugar
1 tbsp melted butter
1 tsp Worcestershire sauce
¼ tsp kosher salt
1/8 tsp garlic powder

Vinaigrette Dressing

2 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar
¼ tsp kosher salt
¼ cup olive oil

2 Granny Smith apples, peeled and cubed
1 tbsp fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cranberries or dried cherries
1 medium mango, peeled and cut into 1/2-inch cubes


1) Preheat oven to 350°F.

2) For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.

3) For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

4) In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Get ready for 4th of July with this super easy (don’t let the rubber gloves fool you) super delicious jalapeño popper recipe! Because the calories don’t count on Independence Day! 


24 small jalapeño chilis
1 (8 oz.) package cream cheese, softened
1 cup grated Cheddar (4 oz.)
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and pepper


Wearing rubber gloves, cut jalapeños in half lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, Cheddar and cilantro, and mix well. Fill half of jalapeños generously with cheese mixture; top each stuffed chili half with an empty chili half.
Warm 2 inches of oil in a large skillet over mediumhigh heat until it reaches 375°F.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip chilis in flour, then eggs, letting excess drip off. Roll each chili in bread crumbs to coat. (Chilis can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375°F before beginning next batch. Serve warm.

Originally posted at MyRecipes

If you’re a busy person then you know there’s nothing better than a good slow-cooker recipe. Today we’re gifting you and your Fourth of July party you have no time to prepare for this delicious pulled pork recipe you can put together and forget about. You’re welcome.


1 (3 lb.) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup low-sodium chicken broth or water
2 cups bottled or homemade barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and pepper


Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.

Originally posted at myrecipes.