Actually, this sauce is delicious with pork, chicken, fish or tofu. Pan fry the protein, and serve this over the top.
2 tblspn coconut oil
2 thick slices fresh pineapple, cut into 1cm pieces
½ white onion cut into 6 wedges
1cm ginger, julienned
1 small cucumber, cut into 1cm pieces
Juice 1 lime
1-2 tblspns sugar
1/3 cup coconut cream
4 kaffir lime leaves, very finely shredded.
½ cup mint and/or coriander, coarsley chopped.
Heat oil over medium heat and fry pineapple until it looks cooked.
Sprinkle with salt and sugar, raise heat and fry, stirring occasionally, until pineapple is caramelised.
Remove pineapple, leaving remaining oil.
Add onion with ½ cup water and a pinch of salt. Continue to cook over high heat until water is evaporated and onion is nearly cooked. Add ginger and continue to cook until onion is finished cooking.
Continue cooking on high heat, add coconut cream and kaffir lime leaves. Simmer a minute or two until thickened slightly.
Add pineapple, cucumber, mint and coriander. Heat briefly.
Pour over pan fried chicken, pork, fish or tofu.