Chicken Stuffed Pineapple

Written by Olivia Grist

I am on a vacation, Caribbean, beach HANGOVER! Have you ever been on a cruise ship? If you haven’t, I have 1 word for you – pineapple! So how was I going to cure this hangover? By adding pineapple into every dish I make from now on. Okay, just kidding… but tonight was pineapple-filled, or filled in a pineapple!

In a gallon freezer bag, mix 1/4 cup liquid aminos, 1 teaspoon ground ginger, 1 teaspoon of olive oil, and 1 clove of garlic (minced). Add in 1 pound of chicken tenderloins/breast (cut into 1 inch cubes) and let marinade in the fridge for at least an hour, but the longer the better.

Prepare your pineapple by cutting it in half. You might have to remove the stem first, I did. It takes a little away from presentation value, but makes it much easier to work with. You’ll want to cut out the core of each half of the pineapple, and hollow it out enough to stuff it, but leave some to eat with the dish. There’s no perfect formula for this. I realized I probably didn’t leave enough pineapple to actually eat, so next time, I’ll hollow a little less.

pineapple before

In a wok or frying pan, saute the chicken, 1 red pepper (diced) and 1 white onion (diced) until cooked through. Throw away the marinade. Once cooked, add in 1/2 can of black beans and 1 cup of brown rice (precooked) and continue to saute for an additional 2 minutes.

Preheat the oven to 350 degrees. Spoon the chicken/rice mixture into each half of the pineapple and cover each half with 2 tablespoons of shredded cheese. Place in the oven for 10 minutes.

pineapple

 

It’s basically like Jamaica, in your mouth. I’m not sure if that’s quite accurate, but either way, ENJOY!
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