Stuffed Pineapple Boats

Tuesday night was my last night of freedom. Now it’s back to stress and lack of sleep. The downside of college. Unfortunately, this also means that I won’t have much time to create and cook new recipes. And so, the other night I decided to make something extra special.

Awhile back, I saw what is called “pineapple boats” in a magazine. I thought it was such a cute idea with a pretty end result. For my send-off meal, I made pineapple boats stuffed with rice, shrimp, and peppers. Not only did it taste delicious, but it also looked oh so very impressive.

 

Stuffed Pineapple Boats:    

Ingredients:

1 cup brown rice, uncooked

1 pineapple

1 tbsp unrefined coconut oil

1 lb shrimp, peeled

2 garlic cloves, chopped

1 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 sweet pepper, chopped

1/3 cup frozen corn

3 tbsp soy sauce

hot sauce to taste

dash of crushed red pepper flakes

basil to taste

Directions:

Cook the brown rice while making the rest of the meal (it’s ok to make the rice in advance). Cut the pineapple in half and hollow out the insides, reserving the hollowed pineapple, the pineapple meat and juices for later. In a deep skillet, heat the coconut oil and add in the shrimp. On low heat, cook for 2 minutes. Add in garlic cloves, onions, and peppers. Let cook for 5 minutes, stirring every so often. While this is cooking, cube pineapple meat to the desired size. After the 5 minutes, add in 1 cup of pineapple chucks, 2 tbsp of pineapple juices, and the corn. Let cook for 3 more minutes. Add and mix in brown rice. Stir in soy sauce, hot sauce, red pepper flakes, and basil. Transfer the rice mixture into the hollowed pineapple bowls. With a spoon, top with more pineapple juice. Garnish with basil.

Advertisement