I came across the idea for this recipe at our county fair a couple of years ago and have since started playing with ingredients to mimic the flavors tasted in that magnificent pineapple bowl.
Now don't be too scared of the ingredient list below it does look intimidating however, everything is easily accessible in your local supermarket.
Let's get cooking...
Grilled Hawaiian Bowl Serves 2 Printable Recipe
Ingredients
1 small Pineapple
1 1/2 pounds Boneless Skinless Chicken Breast or Thighs
1/4 cup Soy Sauce
3 tablespoons Brown Sugar
1 tsp. Freshly Ground Black Pepper
2 tablespoons Pineapple Juice
4 Cloves of Garlic, Minced
1 tablespoon of fresh minced Ginger
1 tsp. Sesame Oil
1 tablespoon Vegetable Oil
Serve with:
1-2 cups of Cooked White Rice
(Optional garnish with Sesame Seeds and thinly sliced Green Onion)
Directions
Make your bowls: Slice the pineapple in half, leaving the steam intact. Slice around the perimeter of the pineapple angling your knife towards the center. Make a few cuts across, scoop out the center of the pineapple and reserve your fruit for snacking.
Make your marinade: Mix together all of your ingredients in a plastic bag or bowl and let marinade for a minimum of two hours. Remove your chicken from the refrigerator an hour before you will start grilling it.
Heat up your grill and make sure you oil down your grill grates. Place your chicken on the grill and cook for 7-8 minutes on each side.
Place your halved pineapple fruit side down on the grill and grill for 3-4 minutes.
Chop up your chicken and serve inside your pineapple bowl with a side of white rice.
Have leftovers?? Here's some ideas.
Pre-heat a skillet and throw in 2 tbsp. oil, one chopped onion, 1 or 2 cloves of minced garlic, a handful or two of sugar snap peas, a pinch of salt and pepper. Sauté for 5 minutes or so. Throw your chicken in the pan and heat up. You can also toss in a handful of your pineapple chunks if you so desire. (Season to taste)
Serve along side your re-heated rice and enjoy.
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