There has always been one question that divides our household …. Does pineapple belong on pizza or not? I’ve been pro-pineapple ever since I was a teenager, when I was addicted to the Hawaiian pizza made by a gloriously shabby but delicious local takeout place. I grew up waitressing in their dine-in restaurant where I learnt the ropes of being a server. I once dropped a tray of flaming sambuca shots during a slightly chaotic Christmas party, but otherwise escaped unscathed and with an everlasting respect for restaurant servers. The Hawaiian pizza obsession sadly came to end however when I had to go gluten and dairy-free. In those days, gluten-free pizza wasn’t a thing, let alone vegan cheese. It’s amazing how far allergy-friendly food has come since then!

I’ve noticed that people who object to pineapple on pizza, also tend to reject fruit on other dishes. I like fruit in salads and fruit in main dishes in general, today’s recipe being no exception. If you have a fruit in savoury dishes veto, then you could replace it with peppers. No need to miss out!

I’ve adjusted this recipe from the original by replacing the sugar with honey/maple syrup and adding lots of broccoli. You’ll find that most recipes for main dishes (unless they are plant-based) are a little low on the non-starchy veg. Remember, my recommendation is that for most people, half your plate should green (or other non-starchy veg such as cauliflower, mushrooms, peppers) at lunch and dinner. This helps you pack in naturally-colourful antioxidants and extra fibre whilst also keeping carbohydrate portions in check.

Chloe made this recipe for us last week, and the Irishman also repeated it. It’s definitely teen and beginner-chef friendly, so recruit a little help in the kitchen!

Beef & Pineapple Stir-fry

Serves 2

Ingredients:

400g/14oz stir-fry beef (preferably grass-fed)

3 tbsps low-sodium tamari sauce (or regular soy sauce if you don’t need gluten-free)

1.5 tbsps honey or maple syrup

1 tbsp sriracha sauce

1 tbsp rice vinegar

2 tsps olive or avocado oil

1 inch fresh ginger, peeled and sliced into thin sticks (could replace with garlic)

4 spring onions

1 cup pineapple chunks (fresh is best but tinned is fine)

¼ cup toasted, salted cashews (or raw)

1 crown of broccoli, cut into small florets

2 servings rice or quinoa

Optional – fresh coriander leaves for serving

Method:

1, Cook your rice or quinoa. Steam your broccoli above it until it’s a little tender but still has a crunch!

2, In a bowl, mix together the tamari, honey/maple, sriracha and vinegar. Toss in the steak and marinade for at least ten minutes.

3, Brush a wok or any pan suitable for stir-fry with 1 tsp of the oil. Sear the steak in batches then remove from the pan.

4, Add the other teaspoon of oil to the pan, then sauté the ginger and onions until a little tender. Add the pineapple, broccoli and the seared steak with any remaining marinade. Cook for a few minutes until the sauce thickens and everything is hot.

5, Serve with the rice or quinoa – and enjoy!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK She works at Waterfront Wellness in Bermuda. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.