Chipotle Pineapple Bang Bang Zoodles with Minced Pork

This Mediterranean-inspired dish combines smoky chipotle flavors with sweet pineapple and creamy tangy sauce while keeping it light with zucchini noodles instead of pasta. The minced pork aligns perfectly with your wife’s preferences for ground meat while delivering bold flavors she’ll love!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender or food processor, combine olive oil, tomato paste, tamari/soy sauce, honey, pickled ginger, chipotle chiles, smoked paprika, thyme, salt, and pepper. Blend until smooth.

Step 2

Mix the marinade with the minced pork in a bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 3

Heat a skillet over medium-high heat. Add the marinated minced pork and cook until browned and cooked through, breaking it up into small pieces with a spatula (about 8–10 minutes).

Step 4

Spiralize the zucchinis into noodles using a spiralizer. Sprinkle lightly with salt and let them sit for about 10 minutes to release excess moisture.

Step 5

Pat dry with paper towels.

Step 6

Heat olive oil in a large skillet over medium heat. Add the zoodles and sauté for about 3–4 minutes until al dente. Remove from heat.

Step 7

In a bowl, whisk together Greek yogurt, sweet Thai chili sauce, tamari/soy sauce, grated garlic, lime zest, and pickled ginger until smooth.

Step 8

Toss the cooked zoodles with half of the bang bang sauce until evenly coated.

Step 9

Plate the zoodles and top with cooked minced pork.

Step 10

Scatter diced pineapple chunks on top for sweetness.

Step 11

Garnish with chopped green onions, fresh basil leaves, and optional cheese like Parmesan or feta.

Step 12

Serve with the remaining bang bang sauce on the side for drizzling.