ROASTED SEAFOOD-STUFFED PINEAPPLE
This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
- Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
- Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
- Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
- Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.
SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the shrimp: Preheat the grill or the oven to 350 degrees F.
- Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
- Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
- For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
- To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.
FRIED RICE PINEAPPLE BOAT
Do you love pineapple and ham on pizza? This fried rice has that same sweet-and-salty flavor, plus it's served in a clever pineapple boat. Grab and fork and share with your family.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
- Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
- Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
- Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.
Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 870 milligrams, Carbohydrate 68 grams, Fiber 4 grams, Protein 18 grams, Sugar 15 grams
LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
FRUIT SALAD IN A PINEAPPLE BOAT
Another recipe I found in TOH magazine that looks beautiful and so tasty and fresh. Would be wonderful for a party, cookout and a brunch.
Provided by diner524
Categories Strawberry
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
- Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
- In a small bowl, combine the sauce ingredients. Serve with fruit.
Nutrition Facts : Calories 103.3, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.5, Sodium 23.9, Carbohydrate 24.3, Fiber 2.5, Sugar 19.6, Protein 2.4
LOBSTER PINEAPPLE BOAT
Make and share this Lobster Pineapple Boat recipe from Food.com.
Provided by Mark French
Categories Lobster
Time 22m
Yield 1 portion, 1 serving(s)
Number Of Ingredients 10
Steps:
- Cut a small pineapple in half lengthways.
- Remove the inside meat, cutting in the shape of spears.
- (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
- Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
- Add the pineapple last so that it will not overcook and become soft.
- Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
- At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
- Place the mixture back into the shell.
- Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.
Nutrition Facts : Calories 883.4, Fat 26.1, SaturatedFat 15.1, Cholesterol 300.8, Sodium 1291.6, Carbohydrate 82.9, Fiber 10.9, Sugar 52.5, Protein 75.3
CURRIED LOBSTER PINEAPPLE BOAT
Succulent lobster and fresh pineapple are mixed with freshly-made Thai-style yellow curry paste, and baked over a bed of rice in a pineapple shell.This recipe is gluten, dairy, and nightshade free
Provided by Gastricurious
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- In a steamer pot, bring 2 inches of water to a boil. Add lobster tails to steamer basket and cook 2-3 minutes. Immediately remove from heat and run under cold water to stop further cooking. (It is OK if the meat is not fully cooked at this point. This step is mainly to make the tails easier to remove from their shells. It will finish cooking when we bake the pineapple boats later). Set aside.
- Slice the pineapple (including the top) in half length-wise. Cut or scoop out the flesh, leaving a shell about ½ inch thick. Set hollowed-out shells aside. Remove the tough core from the pineapple flesh and discard it. Roughly chop the remaining fruit and set aside in a bowl.
- Peel and chop the garlic, shallots, turmeric, and ginger. Remove the outer few layers of the lemongrass. Trim off the tough upper parts of the leaves, and about 2 inches from the bottom of the stalks. Finely mince the remaining parts of the stalks. Combine with all remaining curry ingredients except the coconut milk, and puree in a blender or food processor until a smooth paste is formed (add more water, a little at a time, if needed while blending to achieve the desired consistency).
- Heat a skillet or saute pan over medium heat, and add a little oil (no more than 1 Tbs). Add the curry paste and cook for 2 - 3 minutes. Stir in the chopped pineapple and any juice that has accumulated in the bowl. Simmer 5 minutes, stirring occasionally. Turn off the heat, then stir in the coconut milk.
- Remove the lobster tail meat from the shells. Roughly chop the meat. Divide the cooked rice evenly between the two empty pineapple shells, and pack down lightly to make a level bed. Sprinkle the chopped lobster over the rice. Spoon the pineapple curry mixture evenly between both boats, making sure to completely cover the lobster and rice.
- Wrap the tops of the pineapple in foil, then transfer both boats to a large baking sheet. Place in oven and bake at 400°F for 30 minutes.
- Remove foil from tops before serving.
LOVE BOAT
Make and share this Love Boat recipe from Food.com.
Provided by Manami
Categories Punch Beverage
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients together until smooth.
- Serve in pineapple shell.
Nutrition Facts : Calories 727.9, Fat 1.7, SaturatedFat 0.3, Sodium 28.1, Carbohydrate 172.3, Fiber 15, Sugar 101.7, Protein 6
More about "lobster pineapple boat food"
10 BEST PINEAPPLE BOAT RECIPES | YUMMLY
From yummly.com
KATANA - 16 PHOTOS & 36 REVIEWS - YELP
From yelp.ca
LOBSTER ON THE WHARF – SEAFOOD RESTAURANT AND POUND/MARKET ...
From lobsteronthewharf.com
LOBSTER | DEFINITION, HABITAT, DIET, SPECIES, & FACTS | BRITANNICA
From britannica.com
LONG JOHN SILVER'S » LOBSTER BITES
From ljsilvers.com
MONSTER MASH IN A PRIVATE PINEAPPLE BOAT RECIPE
From food.com
LOBSTER RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
WEGMANS FOOD MARKETS: GROCERY & MEAL DELIVERY OR CURBSIDE
From wegmans.com
THE BEST PLACES TO EAT LOBSTER IN MAINE - TRIPSAVVY
From tripsavvy.com
OUR BOATS | PINEAPPLE SAILING
From pineapplesailing.com
VIDEO SHOWS FISHERMAN CATCH GIANT, 100-YEAR-OLD LOBSTER
From newsweek.com
LOBSTER ,SHRIMP AND STEAK PINEAPPLE BOAT | HOW TO
From youtube.com
PASSION FIN - 294 PHOTOS & 176 REVIEWS - YELP
From yelp.com
PINEAPPLE BOAT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love