Curried Pork and Pineapple Bowls

These Thai-inspired Curried Pork and Pineapple Bowls are a great way to incorporate fresh fruits and vegetables into a dish for the whole family. It’s full of flavor and will leave even picky eaters asking for seconds.  

We made our curry bowls with shredded spaghetti squash instead of wheat pasta, so they’re gluten free and Paleo friendly. You can also apply this method to acorn or butternut squash to create veggie noodles, though their firmer texture may require more pressure when shredding with a fork. In a pinch, use zoodles by spiralizing zucchini to pair with the curried pork and pineapple instead of spaghetti squash.  

Finding salt-free seasoning at the store can be a challenge. This curry bowls call for a no-salt Thai-style red curry powder, which may or may not be available at your local grocery store. However, with the right spices in your pantry, you can easily make your own blends at home to substitute for curry powder. Here’s a Moroccan spice blend recipe from Dr. Loren Cordain, founder of The Paleo Diet®, and his wife, Lorrie. 

Ingredients:

• 2 Tbsp. ground turmeric 
• 1 tsp. garlic powder 
• 1 tsp. ground cumin 
• 1 tsp. ground ginger 
• ½ tsp. ground coriander 
• ¼ tsp. allspice 
• ¼ tsp. ground cinnamon 

Directions: Mix all ingredients in a small bowl until combined. Store in an airtight container at room temperature for up to 6 months. Stir or shake before using.

TIPS:

• Save leftover scallions by placing them whole in a cup of water to continue growing. 
• If you can’t find lemongrass where you shop, substitute with lemon zest instead. 
• Make your own no-sodium added chicken bone broth with our recipe. Save the chicken to shred and add to salads, taco bowls, and more throughout the week—and freeze the leftover broth for adding flavor to soups and dishes. 

Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients. 

Recipe adapted from The Real Paleo Diet® Cookbook.

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