I’m off back to Indonesia for 2 months soon so I thought I’d get in the mood with some Indonesian inspired flavour combinations! The pineapple- peanut butter-tamarind combo is a classic sweet/sour flavour explosion in Asia and I just love it! I used a dehydrator for these but you can use your oven. I like them cooked or dehydrated for a long time so they go all chewy, but they are also delicious cooked for only 20 mins and served warm and juicy over yoghurt or booja booja ice cream…
300 g Fresh Pineapple (approx half a big pineapple)
4 tbsp Peanut butter (smooth works best)
2 tsp Tamarind paste
2 tbsp Almond oil (or other neutral oil)
Cut the pineapple in to thing rings and then slice into small pieces. In a separate bowl mix the other ingredients. Stir well until it forms a runny paste. You may need to add a little more oil if the paste is too thick. Pour over the pineapple and ensure all the pineapple is coated. Place on a baking tray in the oven or arrange on your dehydrator rack and dehydrate for 3 – 4 hours or until it’s as chewy as you want it. If you want juicy, warm pieces to put on top of ice cream then oven bake at 190 C for about 20 minutes. If you are dehydrating it in the oven just leave it in longer at a lower heat.
Once ready either put on yoghurt or ice cream, or if it’s the chewy stuff pop it in a pot and snack on it to your heart’s delight!