PINEAPPLE SMOOTHIE BOWL
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the pineapple, yogurt and sweetened condensed milk to a blender. Blend until smooth, scraping the sides as needed.
- Pour into a bowl and add the coconut, fruit and chia seeds across the top.
PINEAPPLE MOJO CHICKEN NOODLE BOWL
Steps:
- For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
- For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
- Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
- For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
- For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
- Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
- Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
- Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
- Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.
PINEAPPLE SEAFOOD BOWLS
Steps:
- Set up the grill for direct cooking over medium heat and oil the grates.
- Skewer the shrimp, scallops, and cod on separate skewers and grill until just cooked through, about 3 to 5 minutes. Set aside.
- Cut the pineapples in half. Scoop the flesh from each pineapple to create a bowl, leaving the bottom portion in each pineapple bowl to hold the coconut milk mixture. Reserve the removed pineapple flesh. Wrap bottoms of the pineapple bowl with a double layer of heavy-duty foil.
- Cut the reserved pineapple into bite-size pieces, discarding the hard core. In a medium bowl, combine pineapple, coconut milk, cilantro, and Thai seasoning. Fill each pineapple bowl halfway full of coconut milk mixture.
- Place pineapple bowls on the grill and close the lid. Cook for 15 to 20 minutes or until the coconut milk mixture begins to simmer.
- Remove the pineapple bowls from the grill and carefully remove the aluminum foil. Evenly divide the grilled shrimp, scallops, and cod between the pineapple soup bowls. Garnish with fresh cilantro and serve hot.
PINEAPPLE BOWL
Yield Makes 12 cups
Number Of Ingredients 4
Steps:
- In a punch bowl set in a hollowed-out block of ice, combine Southern Comfort and champagne. Stir in scoops of pineapple sherbet gently. Garnish the punch with pineapple slices and strawberries.
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- Cut each pineapple in half lengthwise. Using a paring knife, cut out the core from each half by cutting lengthwise down either side of core, angling knife inward. Discard core. Cut pineapple around the perimeter, leaving a ½-inch shell. Scoop out pineapple flesh with a spoon. Finely chop 1 cup pineapple and set aside. Reserve remaining pineapple for another use.
- Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp oil to pan; swirl to coat. Add shrimp and bacon to pan. Cook until shrimp is cooked through and bacon is lightly browned, about 5 minutes. Remove shrimp mixture from pan.
- Heat remaining 1 Tbsp oil in pan. Add bell pepper, ginger, crushed red pepper, and garlic. Cook, stirring, until bell pepper is crisp-tender, about 2 minutes. Add cauliflower rice and scallions. Cook, stirring frequently, until cauliflower rice is crisp-tender, about 5 minutes. Stir in shrimp mixture, soy sauce, and pineapple. Cook until warmed through, about 1 minute. Divide mixture evenly among pineapple halves.
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- Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
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