Last week, I ordered some kind of pineapple/chili dish served with tofu, grilled cashews and steamed vegetables. As I noshed, I wondered: “Why don’t I ever cook with pineapples?” Rectified this gross culinary negligence by whipping this up tonight. The base of the curry is an almond butter sauce I made, along with carrots, garlic, grilled peanuts, almond milk and coconut butter. Seared the pineapple in coconut oil along with red onions. Served over brown rice, red rice & black barley, with a side of split pea mash. Incredibly delicious. Not low fat. At all.