Baked Pineapple is a complete Showstopper. So tasty, full of goodness and a really natural sweet and salty flavour. You can follow this recipe and have a meal for two people, or get mini pineapples and adjust the measurements accordingly to make these for a BBQ or a diner party. One thing is for sure, when you have tried this once you will already be looking forward to the next time...
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
2 people
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Ingredients
- 1 Large Pineapple
- 1 Chicken Fillet Cut into strips
- 2 Cups Basmati Rice
- 1 Red Bell Pepper
- ½ Courgette
- 1 Can Coconut Cream DO NOT SHAKE tin (only the coconut water used, leave the cream to one side)
- 1 Pinch Rock salt
- 1 Big Pinch Crushed Black Pepper
- Fresh Parsley (as much/little as you like)
Ingredients
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Instructions
- Cut Pineapple down the middle lengthways, starting at the base so that the top green parts are split for decorative purposes.
- Hollow out the middle, using a serrated curved Grapefruit knife, or delicately cut out a square with a serrated veggie knife so that you can leave 1 cm thick 'bowl' shape in each pineapple half.
- Scoop out the leftover pineapple we will add this to the rice and chicken mix (and some can be added to the leftover coconut cream for pineapple ice-cream)
- Bake the pineapple on a low heat for 20 minutes
- Next cut, season and bake the chicken fillet for 15 minutes (until cooked)
- Pop the rice onto cook with a ½ water ½ coconut water mixture. Add salt to taste
- Cut the red pepper and courgette into small pieces and add in with the chicken for 5 - 10 minutes and stir through
- Take the chicken out of the oven, drain the fat
- Drain the rice and add to the chicken, pepper and courgette. Stir and mix in half the leftover pineapple
- Take the pineapple out of the oven and add the chicken and rice mixture to the pineapple. Pop it back into the oven for 5 - 10 minutes
- Remove the Baked Pineapple, cover in fresh chopped parsley and crushed black pepper and then serve.
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