A pineapple half filled with spicy, colorful chicken and vegetables.

Korean-Mexican Fusion Pineapple Bowls

Name: Korean-Mexican Fusion Pineapple Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 pineapple halved lengthwise; 2 boneless, skinless chicken breasts; 1/3 gochujang paste cup; 2 soy sauce tablespoons; 1 honey tablespoon; 1 vegetable oil tablespoon; 1 red onion thinly sliced; 8 chorizo sausage ounces, sliced; 1 red bell pepper sliced; 1/4 fresh cilantro cup, chopped; lime wedges for serving; salt to season; pepper to season

Spicy chorizo and gochujang-rubbed chicken served in pineapple bowls.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Fusion

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · April 21, 2023

A little about this dish

This recipe combines elements of Korean and Mexican cuisine in a unique yet delicious way. Rich flavors from Gochujang and spicy chorizo sausage are balanced with sweet pineapple and fresh cilantro, making for a perfectly balanced and satisfying dish.

Ingredients (for 4)

Pineapple — 1 — halved lengthwise
Boneless, skinless chicken breasts — 2
Gochujang paste — 1/3 — cup
Soy sauce — 2 — tablespoons
Honey — 1 — tablespoon
Vegetable oil — 1 — tablespoon
Red onion — 1 — thinly sliced
Chorizo sausage — 8 — ounces, sliced
Red bell pepper — 1 — sliced
Fresh cilantro — 1/4 — cup, chopped
Lime wedges — — for serving
Salt — — to season
Pepper — — to season

Preparation

Step 1 — 🍳🔥🌡️

Preheat grill or grill pan to medium-high heat.
Step 2 — 🥣🥄💪

In a bowl, whisk together the gochujang paste, soy sauce, honey, and vegetable oil to make the marinade.
Step 3 — 🧂🍗💪

Season chicken breasts with salt and pepper.
Step 4 — 🐔🛍️👋

Place chicken in a large resealable plastic bag and pour marinade over it. Seal the bag and shake to distribute the marinade evenly.
Step 5 — 🔥🍔🌶️

Place chicken, onion, and bell pepper on the grill and grill for 5-6 minutes per side, or until the chicken is cooked through and the vegetables are tender and charred.
Step 6 — 🦐🍳🔥

While chicken is cooking, add chorizo to the grill and cook until browned, about 3 minutes per side.
Step 7 — 🍴🐔👨‍🍳

Once everything is cooked, remove from the grill and roughly chop the chicken and vegetables into bite-sized pieces.
Step 8 — 🍲🍍🍢

Divide the chicken, chorizo, and vegetables evenly among the pineapple halves. Top with chopped cilantro.
Step 9 — 🍹🌞😋

Serve with lime wedges and enjoy!

A final fox tip

For a vegetarian version, replace the chicken and chorizo with sliced portobello mushrooms and serve over rice or quinoa instead of pineapple.