In keeping with today’s pineapple theme, here is a delicious recipe from Dagmar sure to excite your taste buds and beautify your table!
2 Ripe Pineapples
16 oz Pork Tenderloin Cut in Cubes
½ of Red Bell Pepper
½ of Orange Bell Pepper
Spring Onions (4-6)
2 Cups of Rice (white or brown)
Oil for Frying
3 Tablespoons of Rum
1 Cup of Pineapple Juice
2 Tablespoons of Honey
1 Teaspoon of Ginger
1 Clove of Freshly Minced Garlic
Salt & Pepper
Parsley or Cilantro for Garnish
Cut the pineapples in halves and take out the core. Cut the remaining fruit from the pineapple shell into chunks and take it out using a spoon. To prevent the pineapples from rolling on the plate, you can cut a thin slice on each outer side (on which the pineapple boat will sit).
Cook the rice as usual. Drizzle some oil on a frying pan and brown the pork cubes, seasoned with salt and pepper. Cook until tender. Remove from the pan. Wipe the pan with a clean paper towel. Drizzle a small amount of olive oil on the pan and fry the shallots and bell peppers, cut into thin strings.
Add pineapple juice, rum, honey, ginger and garlic and simmer for about 5 minutes. Season with salt and pepper as needed. Then return the meat to the pan, add pineapple cubes and chopped spring onions. Leave on low heat, stirring occasionally, for 5-10 minutes. Put about ½ cup of rice in each pineapple boat and add the content of the pan. Garnish with parsley or cilantro and enjoy this savory island dinner!
Photo credit / Duke Morse Photography