Summer Stuffed Pineapples!

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Stuffed Pineapple with Basmati Rice

It’s the first day of summer and what better way to celebrate than by making this wonderful, light and fresh dish! I’ve had great compliments from friends who loved this meal along with a delicious Lava Flow cocktail. It’s easy and quick to prepare and great to eat outdoors. These stuffed pineapples are also easy to transport and is something different than the typical potato salad or baked beans when attending a summer party. I’ve made two versions, since I don’t eat rice. You can mix it up by exchanging the rice or yams with say grilled veggies as an example. Any way you choose you’re sure to put a smile on your guests faces!

Filled pineapples

1 good sized pineapple
Boneless, skinless chicken thighs
1 red onion
orange juice
garlic powder
olive oil
soy sauce
Basmati rice
brown sugar

Let the pineapple ripen, (see photo below).

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Split pineapple lengthwise
Take a knife and cut all along the edge of each half. Then, cut lengthwise along each side of the core. Make 5 sideways cuts on the core. With a big tablespoon remove each side of pineapple and place in a large bowl. Remove the core pieces and discard. Scoop remaining pineapple and juice and place in the large bowl. Leave edge and bottom thick enough not to fall apart.
Set prepared pineapple halves on plates off to the side.
In the large bowl, mix together
Cut the thighs into diced pieces
Dice a small red onion into large chunks
Cut up pineapple into large chunks
1/2 cup orange juice
1/4 cup soy sauce
In a large skillet, add 2 tbsp olive oil, heat over medium heat and then pour in the contents of the large bowl. Stir and let the chicken cook and reduce down liquid until it’s somewhat glaze-like.
Prepare Basmati rice per package directions but with half water, half orange juice and 1 tbsp brown sugar.
Fill pineapples as pictured. 

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Stuffed Pineapple with Basmati Rice


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