Jamaican Jerk Pineapple Boats
This is easily one of the most fun, tropical ways you can bring summer vibes to the comfort of home! The sweet and mouth-watering spiciness of all the flavors are almost too good to be true. Like most of my recipes, it’s done in under 20 minutes. A juicy, fresh pineapple can easily be stuffed with anything savory your taste buds crave. A big part of why my family, friends, and I all love this meal!
Ingredients:
1 pineapple, halved and pitted
1/2 pound organic chicken, cubed
1/4 cup red cabbage
1/4 cup (red) onions
2 tbsp coconut oil, for cooking
1 tsp of each: black + cayenne pepper, minced garlic, nutmeg
1/2 tsp of each: allspice, cinnamon, cloves, ginger, paprika, thyme
1 cup frozen cauliflower rice, or a more preferable alternative
fresh lime juice, for squeezing on top
Directions:
Using a large chef’s knife, slice a pineapple in half and scoop out the interior. Be sure to save it for later. Set the pitted halves to the side.
In a medium pan, place your raw meat of choice inside, and sauté it for 2-3 minutes, or until about half is still pink.
Stir the red cabbage and onions in, along with the coconut oil.
After the chicken is fully cooked, sprinkle all the spices into the mixture and stir well again.
Pour the frozen cauliflower rice inside, and let cook for 1-2 minutes, or until fully thawed.
Fill the pineapple’s halves with the pan’s mixture, and add avocado plus fresh lime juice on top, if desired.
Enjoy!
Store leftovers, if any, in the fridge for up to about 5 days.
Notes:
Can use any meat (shrimp, beef, pork), instead of chicken.
Omit, or use half of the listed amount of cayenne pepper and paprika, to demote the spice.
To know when a pineapple is fresh and extra juicy, smell the bottom. The stronger the pineapple’s smell, the riper it is.
