Korean-Mexican Fusion Pineapple Bowls
Category
Main Course
Prep
15 minutes
Cook
20 minutes
Style
Fusion
Technique
Grilling
Diet Friendly
Gluten-Free
Daily Recipe: April 21, 2023
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
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Step 1 - 🍳🔥🌡️Preheat grill or grill pan to medium-high heat.
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Step 2 - 🥣🥄💪In a bowl, whisk together the gochujang paste, soy sauce, honey, and vegetable oil to make the marinade.
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Step 3 - 🧂🍗💪Season chicken breasts with salt and pepper.
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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.
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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.
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Step 6 - 🦐🍳🔥While chicken is cooking, add chorizo to the grill and cook until browned, about 3 minutes per side.
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Step 7 - 🍴🐔👨🍳Once everything is cooked, remove from the grill and roughly chop the chicken and vegetables into bite-sized pieces.
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Step 8 - 🍲🍍🍢Divide the chicken, chorizo, and vegetables evenly among the pineapple halves. Top with chopped cilantro.
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Step 9 - 🍹🌞😋Serve with lime wedges and enjoy!
Additional
For a vegetarian version, replace the chicken and chorizo with sliced portobello mushrooms and serve over rice or quinoa instead of pineapple.