Pineapple Boats
Pineapple Rice topped with Grilled Salmon, Mango Salsa and Cajun Shrimp, served in a beautiful pineapple boat, Enjoy!
Servings: 4
Ingredients
PINEAPPLE BOATS:
- 2 whole pineapples cut in half lengthwise
MANGO SALSA:
- 1 mango peeled & diced
- 1 avocado peeled & diced
- 2 ears corn charred & cut from cob
- 1/2 red onion diced
- 1 jalapeño seeds & membrane removed, finely chopped
- Juice of 1 lime
- 1/4 c. flat leaf parsley chopped
- salt and pepper to taste
- olive oil for drizzling
GRILLED SALMON:
- 1 (2-1/2 to 3 lb.) side of salmon skin on, pin bones removed
- olive oil for drizzling
- Dan's Sweet & Spicy Rub OR your favorite dry rub
PINEAPPLE RICE:
- 2 T. olive oil
- 5 c. cooked jasmine rice
- 2 c. fresh pineapple with juice, roughly chopped
- 2 T. fresh cilantro chopped
- salt and pepper to taste
CAJUN SHRIMP:
- 16 raw jumbo shrimp tails on, peeled and deveined
- Dan's Sweet & Spicy Rub Cajun spice or Old Bay seasoning
- 1 T. olive oil
- 1 T. butter
- 1 clove garlic minced
- 1/4 c. white wine optional
- Yoshida’s teriyaki sauce for serving
Instructions
- PINEAPPLE BOATS: Cut the pineapples in half lengthwise using a large sharp knife. Start at the center of the pineapple and cut through to the bottom. Turn the pineapple around and cut from the center to the top and through the leaves.
- Using a small paring knife cut a 1-inch border around each pineapple (do not cut through the fruit). Cut down each side of the core (do not cut through the fruit).Using a spoon, scoop out flesh and transfer to a cutting board and roughly chop, place in a bowl until ready to use. Discard the core. Set pineapples aside until ready to fill.
- MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt, pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
- GRILLED SALMON: Preheat oven to 425 degrees.
- Rinse salmon under cold water and pat dry with paper towels. Remove all pin bones with pliers or tweezers. Drizzle with olive oil and season with Dan's Sweet & Spicy Rub OR your favorite dry rub. Cut into fillets and place on a foil-lined baking sheet.
- Bake for 12-15 minutes or until fish flakes easily and is still moist. (Do not over-cook)
- Alternately: Preheat an outdoor grill on medium-high heat.
- Cut a piece of heavy-duty foil long and wide enough to fit the salmon; position foil on a large baking sheet. Place salmon flesh side up, on top of the foil. Fold edges around salmon. Season as directed.
- Grill salmon for 15-20 minutes (depending on thickness of your fillet) with the lid closed or until salmon flakes easily. Carefully remove fish to a baking sheet, loosely cover to keep warm.
- PINEAPPLE RICE: Heat olive oil in a large skillet over medium heat. Add cooked rice and pineapple with juice to the skillet. Cook until heated through, stirring occasionally. Stir in cilantro.
- CAJUN SHRIMP: Thread 4 raw shrimp onto four wooden skewers. Season shrimp on both sides with rub.
- In a large skillet, heat olive oil, butter, garlic, and white wine if using over medium- heat. Add shrimp skewers; cook 2-3 minutes per side. Remove to a plate and loosely cover to keep warm.
- Alternately: Cook shrimp skewers on a well oiled outdoor grill over medium heat 2-3 minutes per side.
- TO ASSEMBLE: Fill pineapple boats with rice. Top with Grilled Salmon, Mango Salsa and Cajun Shrimp. Serve with a side of Yoshida’s teriyaki sauce, Enjoy!
Notes
Cook’s Note: Dan’s Sweet and Spicy Rub:
https://www.cookingmamas.com/dans-sweet-spicy-rub/
Use leftover pineapple to make Frozen Piña Coladas:
https://www.cookingmamas.com/frozen-pina-coladas/
Serve leftover Mango Salsa with chips.
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