PINEAPPLE BOWLS RECIPES

Name: Hawaiian pineapple bowls
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium Pineapple about 3 pounds each; 2 Tbsp Toasted sesame oil divided; 1 pound(s) Uncooked shrimp (41-50 count), peeled and deveined; 4 oz Cooked Canadian bacon diced; 1 medium Sweet red pepper(s) diced; 1 Tbsp Minced ginger; 0.25 tsp Crushed red pepper flakes; 3 medium clove(s) Garlic clove(s) minced; 24 oz Uncooked cauliflower rice about 6 cups; 1 cup(s) Uncooked scallion(s) sliced; 2 Tbsp Low sodium soy sauce

HAWAIIAN PINEAPPLE BOWLS | RECIPES | WW USA

Hawaiian pineapple bowls | Recipes | WW USA image

Want a fun way to liven up a weeknight dinner? Serve it in a pineapple boat! Hollowed-out pineapple halves make for a stunning presentation at the table. They’re filled with a low-carb fried cauliflower rice that’s loaded with shrimp and Canadian bacon. Look for premade cauliflower rice in the produce section, or make your own by either shredding cauliflower florets on the large holes of a box grater or pulsing them in your food processor until small bits form. If you need to use frozen cauliflower rice, toss it into the pan frozen and add two or three minutes to the cook time.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 37 minutes

Prep Time 22 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium Pineapple about 3 pounds each
2 Tbsp Toasted sesame oil divided
1 pound(s) Uncooked shrimp (41-50 count), peeled and deveined
4 oz Cooked Canadian bacon diced
1 medium Sweet red pepper(s) diced
1 Tbsp Minced ginger
0.25 tsp Crushed red pepper flakes
3 medium clove(s) Garlic clove(s) minced
24 oz Uncooked cauliflower rice about 6 cups
1 cup(s) Uncooked scallion(s) sliced
2 Tbsp Low sodium soy sauce

Steps:

Cut each pineapple in half lengthwise. Using a paring knife, cut out the core from each half by cutting lengthwise down either side of core, angling knife inward. Discard core. Cut pineapple around the perimeter, leaving a ½-inch shell. Scoop out pineapple flesh with a spoon. Finely chop 1 cup pineapple and set aside. Reserve remaining pineapple for another use.
Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp oil to pan; swirl to coat. Add shrimp and bacon to pan. Cook until shrimp is cooked through and bacon is lightly browned, about 5 minutes. Remove shrimp mixture from pan.
Heat remaining 1 Tbsp oil in pan. Add bell pepper, ginger, crushed red pepper, and garlic. Cook, stirring, until bell pepper is crisp-tender, about 2 minutes. Add cauliflower rice and scallions. Cook, stirring frequently, until cauliflower rice is crisp-tender, about 5 minutes. Stir in shrimp mixture, soy sauce, and pineapple. Cook until warmed through, about 1 minute. Divide mixture evenly among pineapple halves.
Serving size: about 2 cups cauliflower rice

Nutrition Facts : Calories 157 kcal

BEST CHICKEN TERIYAKI PINEAPPLE BOWLS RECIPE - HOW TO MAKE ...

Best Chicken Teriyaki Pineapple Bowls Recipe - How to Make ... image

This fun and playful twist on Chicken Teriyaki will be a new family favorite.

Provided by Lauren Miyashiro

Categories easy chicken dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 small pineapple
1/3 c. low-sodium soy sauce
3 tbsp. packed brown sugar
1 tbsp. pineapple juice
3 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1 tbsp. vegetable oil
3/4 lb. boneless skinless chicken breast, chopped
2 tsp. cornstarch
2 tsp. water
2 c. cooked rice, for serving
Sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)

Steps:

Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.

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