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Noodles with pineapple and chicken

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

A quick and easy stir fry, ideal for a midweek meal in a hurry. This recipe serves 4 people but quantities are not critical and it is very easy to increase or reduce the amounts depending on appetites. Use dried or fresh egg noodles, both are equally good and any vegetables of your choice can be added. Pineapple gives a delicious tang to the dish.

Pork stuffed with pineapple and pepper

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A slice of this pretty pork roll is like a slice of sunshine on your plate. Pork and pineapple surprisingly works great together.The fresh, fruity and sweet flavours of the filling make the perfect accompaniment to lean pork, making it a dish with a difference. It would make an impressive main if you have guests over, or want to try your hand at a new recipe, but it’s also best served cold as part of a salad.

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For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.


  • 500g piece pork fillet, trimmed of fat
  • 1tbsp freshly chopped thyme
  • Salt and freshly ground black pepper
  • 150g fresh or canned pineapple, finely chopped
  • 1 large red pepper, deseeded and finely chopped
  • 8 rashers smoked streaky bacon
  • Fresh thyme to garnish


  1. Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
  2. Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
  3. Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
  4. To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Tropical Fruit Salad Recipe

This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad… EVER!!

It makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. The bananas are added just before serving so they don’t turn brown.

Fruit salad always makes me think of my Dad, when I was younger he made a great big bowl of fresh fruit salad just about every night. It’s the perfect dessert because it’s all natural, made with nothing but fruit – it doesn’t get cleaner than that!

In my past life I must have lived on a tropical island somewhere; the climate, blue oceans, palm trees, and sweet tropical fruit are my idea of a perfect world. Thank goodness we can get papayas, mangoes, coconut and pineapples here in the states, but there are still so many tropical fruits I’d love to see a lot more tropical fruit imported here one day such as fresh guanabana (sour sop) guava or passion fruit (maybe I need to get on a plane to somewhere tropical really soon).

Fruit salad is naturally low-fat, low-sodium, gluten-free, vegan, paleo friendly, clean-eating dish you can serve for brunch, snack or dessert. Yes, there is sugar in fruit, but it’s natural and unprocessed, and loaded with vitamins, antioxidants, phytonutrients and fiber. Unless you have to watch your sugar for health reason, the USDA [1]suggests you eat about 1-1/2 to 2 cups of fruit a day.

Tropical Fruit Salad Recipe
Servings: 10 • Size: 1 1/3 cups • Old Points: 2 • Weight Watcher Points+: 0 pt
Calories: 116 • Fat: 1 g • Carb: 28 g • Fiber: 3.5 g • Protein: 1 g • Sugar: 20 g
Sodium: 4 mg • Cholest: 0


  • 1 papaya, peeled and diced 3/4-inch cubes (5 cups)
  • 2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)
  • 1 fresh pineapple, peeled and diced reserving the juice 3/4-inch cubes (4 cups)
  • 2 large bananas, peeled and diced 3/4-inch cubes (2 cups)
  • 1/4 cup fresh grated coconut, for garnish


Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled.

Just before serving, add the bananas and garnish with fresh coconut.

Makes 13 1/2 cups.


  1. ^ USDA (

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