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Korean BBQ Chicken & Shrimp Pineapple Bowls

This date night dish is sure to impress. Spice up your dinner presentation with a pineapple bowl. This sustainable dish uses every part of the pineapple to create a wonderful and tropical presentation.


Chicken & Shrimp Ingredients

(Serves 4 people)


Meat & Protein

3 Large Boneless Chicken Breast

12 Jumbo Shrimp


Produce

2 cloves Garlic, minced

1 tbsp Fresh Ginger, minced


Baking & Spices

½ tsp Salt

½ tsp Cracked Black Pepper (more, if desired)

1/4 cup Brown Sugar

1 tbsp cornstarch


Oils & Vinegars

Extra Virgin Olive Oil

1 tbsp Rice Wine Vinegar

1 tbsp Sesame Oil


Condiments

2 cups Low Sodium Soy Sauce

1 tbsp Chili Garlic Sauce


Liquids

1/4 cup water


Chicken & Shrimp Directions

  1. To make the barbecue sauce, mix together 1/4 cup Brown Sugar, minced Garlic cloves, 1 tbsp of mince Ginger, 1 tbsp Rice Wine Vinegar, 1 tbsp Sesame Oil, 2 cups Low Sodium Soy Sauce, and 1 tbsp Chili Garlic Sauce in a small sauce pot. Simmer over low heat until the sugar dissolves.

  2. In a small bowl mix together the cornstarch scad water. Once mixed well, add the mixture to the sauce pot. Whisk abs let simmer until it thickens. Add more water if it gets too thick.

  3. Wash boneless chicken breasts thoroughly, cut into 1 inch cubes, and season with 1/4 tsp of salt and 1/4 tsp pepper. Set Aside.

  4. Peel and devein the shrimp, and season with 1/4 tsp of salt and 1/4 tsp pepper. Place 3 shrimp on skewers. Set Aside.

  5. Add Olive Oil to a large skillet, and cook chicken until the internal temperature is 160 degrees. Remove and set aside.

  6. In the same pot, at more oil and cook shrimp on both sides until done.


Cilantro Lime Rice Ingredients

(Serves 4 people)


Produce

1 bunch Cilantro 

1 Lime, juiced


Baking & Spices

½ tsp Salt

½ tsp tsp Black Pepper


Breads & Grains

3 cups Jasmine Rice, cooked


Dairy

Butter


Cilantro Lime Rice Directions

  1. While warm, mix the cooked Jasmine rice with salt, black pepper, butter, lime juice, and chopped cilantro in a medium-sized bowl. Stir until fully incorporated.


Pineapple Pico de Gallo Ingredients

Vegan, Gluten free, Paleo (Serves 4 people)


Produce

½ bunch Cilantro, fresh

4-5 Roma Tomatoes

½ Pineapple

½ Red Onion

2 Jalapeño peppers (ribs and seeds removed, medium

1 Lime

Baking & Spices

½ tsp Salt

2 tsp Cracked Black Pepper

½ tsp Garlic Powder

½ pack of Spicy Pico de Gallo Seasoning

½ Tajin Seasoning


Pineapple Pico de Gallo Directions

  1. Finely Dice Roma Tomatoes, Red Onions, Pineapples and Jalapeños. Add to a medium sized bowl and mix.

  2. Add Salt, Cracked Black Pepper, Garlic Powder, Tajin Seasoning, and the pack of Spicy Pico de Gallo Seasoning.

  3. Slice the Lime and squeeze the juice over the mix.

  4. Finely chop Cilantro Leaves, but try to leave out the stalk. You will need a large bunch of the Cilantro. Feel free to add more to taste. Add the cilantro to the mix an stir. Refrigerate until served Inside of the pineapple bowl.


Now you have something cooked from the SOUL. Serve it to the CULTURE!











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