Our good friend Jason Wilson (who’s previous Fat Cat recipes have included such popular entries as his Ginger-Panko Island Onions, Badasssss Caramelized Onion Fajitas and Nogales Freeze-Out) recently submitted this wonderful, Polynesian-inspired flavor-packed side dish. Serve it up at your next cookout, barbecue or Tiki-hut soire and we think you’re guests will be more than impressed. Those looking to make a meal of the dish can do so by adding slow-cooked (i.e. pull-apart tender) pork or chicken to the mixture. “I would certainly add anything to the rice,” said Wilson of his dish. “Pork would seem awesome. Or even shredded pork with the habanero pineaplle… mmmmm….”
Here’s what he did:
1 fresh pineapple, peeled, cored and cut into 1 inch rings
1/4 teaspoon agave syrup
3 tablespoons melted butter
3 tablespoons Fat Cat Mexican-Habanero Sauce
1 clove garlic finely minced
salt to taste
2 tablespoons butter
1 cup white rice
1 cup chicken broth
1 cup coconut water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar
1/4 cup toasted sweetened coconut flakes
1/4 cup toasted slivered almonds
Sprinkle of ancho chili powder
1 cup fresh cilantro, chopped
Combine pineapple, agave syrup, melted butter, Fat Cat Mexican-Habanero Sauce, garlic and salt in a zip bag and shake vigorously to coat completely.
Let mixture marinate for at least 30 minutes (or preferably overnight).
Pre-heat grill (or saute pan) to high heat. Grill each ring (or saute in dry pan) until well caramelized, about 3-5 min each side. Baste rings while cooking with reserved marinade. Let cool, chop pineapple into bit sized pieces and set aside.
Melt butter in medium sized pot over medium-high heat.
Add rice, salt and pepper and stir until every grain is coated in butter.
Continue stirring for about 1 minute more, then pour in chicken broth, coconut water and sugar.
Stir and bring to boil, and then reduce heat to simmer, cover and cook until liquid has been completely absorbed.
Remove from heat and stir in coconut flakes, almonds and pineapple.
Stir half the chopped cilantro into the rice mixture until evenly distributed, then top rice with remaining cilantro and a liberal sprinkle of ancho chili powder. Serve warm.