Squid and Pineapple Stir-Fry

It's a lovely day for a pineapple dish, so my taste buds informed me. You may ha-ha me on this one but sunny weather and clear skies played a role in further encouraging the tropical mood. It's the haze season. We haven't had really clear skies in awhile. The heavy downpour in the earlier hours helped.  

Anyway, I headed into the kitchen to find something to put together. It's one of those days I set google and recipe books aside. Instead, I took the 'this-could-work' and 'that-could-work' approach, after going through my food cabinet and the refrigerator.

Here is the result. Am I happy with it? Completely!

Garlicky Squid and Pineapple With Black Pepper and Chilli Flakes

Flavour-wise, sweet and savoury with a bit of peppery spiciness is how I would describe this dish. This is what I tossed together in my moment of inspiration.

Ingredients:
- 245g canned pineapple cubes (drain the syrup but leave aside 2 tbsp for use)
- 2 pcs squid tubes, each about 5.5inches long (slice open and cut into strips)
- 4 garlic cloves (chopped)
- ¼ tsp chilli flakes (seedless)
- ¼ tsp black pepper
- A handful of roughly chopped flat-leaf parsley
- Pinch of salt, or to taste
- Cooking oil

Top: Squid, pineapple, flat-leaf parsley, black pepper, chilli flakes and garlic.
Bottom: Stir-frying squid and pineapple cubes.

How-to:
1) Heat oil in pan.
2) Saute garlic until lightly browned. Add the squid slices and stir-fry.
3) Once the squid is cooked, add the pineapples. Stir-fry for a bit.
4) Add a pinch of salt, pineapple syrup, chilli flakes and black pepper. Stir to combine.
5) Turn the fire/heat off.
6) Add flat-leaf parsley. Give it a good stir and serve.

Serving Squid and Pineapple

Eat as a side dish or with flavoured rice.

Best eaten as a side dish or with lightly flavoured rice.