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Pineapple Heaven! 10 Steps to a Tantalizing Tropical Treat!

Updated on September 5, 2018
Leland Johnson profile image

I love cooking. For me, it's not work. It's a joy. I have fun while I'm in the kitchen. It's another place where my creativity sizzles!

The End Result: Pineapple Bowl Containing Steak, Peppers, Pineapple, Onions on a Bed of Rice!

Step #1: Prepping the Pineapple

I recommend using a pineapple coring device such as the one pictured here. Simply cut the top off of the pineapple, or if you're using the pineapple halves as bowls like I did for this recipe, cut the pineapple directly in half. Introduce the center of the coring tool to the center of the exposed pineapple and simply start turning. Do this exercise in the sink or over a pan as the juice will flow!

Once you have successfully cored the pineapple set the rings aside to be placed on the grill.

NOTE to reader: Do NOT put the pineapple slices on the grill until the steak is almost done cooking. The pineapple slices should only need about 4 minutes on each side, and KEEP AN EYE on them. They can burn quickly.

Step #2: Sautee' the Onions and Peppers in the Marinade from the Steak

By this time I have already taken the steak out of the marinade (of your choice) and placed it over the coals. Now I take the remaining marinade in a pan along with the peppers and onions. Make sure this boils to kill any bacteria from the meat, but be sure it doesn't burn.

Step #3: Ingredients Placed on the Grill

With the steak just about done I now add the pineapple as mentioned earlier. Note that I've also placed the husks of the pineapple open side down on the grill. This will impregnate it with charcoal flavor as well as dry it slightly so it isn't mushy once it's functioning as the bowl.

After about 10 minutes I flip the husks so they are open side up, giving the outside a nice toasting to help firm them up. This also attaches a fragrant, smoky smell to the husk itself delighting the senses.

The potatoes (seen at left bottom of picture under the pineapple slices) have been cooking the longest, about 40 minutes. You can expedite their time on the grill by microwaving them first until soft.

NOTE: Spray Grill Grates with Oil so Pineapple Slices Won't Stick

You also need to be careful in handling the slices because they are small enough to fall through the grates.  Tinfoil can prevent this, but I don't use it because I like the smoky flavor and searing gained by direct contact.
You also need to be careful in handling the slices because they are small enough to fall through the grates. Tinfoil can prevent this, but I don't use it because I like the smoky flavor and searing gained by direct contact.

Steps #4, 5, and 6

  • Bring the steak, pineapple, and husks in from the grill
  • Cut steak and pineapple into bite size chunks
  • Add 1 cup of cooked rice to each husk, then add steak, peppers, onions, and pineapple

Step #7: The End Result!

Step #8: Bring the Potatoes in From the Grill

Step #9: Don't Forget the Salad!

I like a salad to have an abundance of color as well as different kinds of vegetables.  I use more vegetables than lettuce.  It's more filling and better for us.
I like a salad to have an abundance of color as well as different kinds of vegetables. I use more vegetables than lettuce. It's more filling and better for us.

Step #10: Enjoy!

Instructions

  1. Prepare potatoes for the grill first thing. I puncture then microwave for 4 minutes using medium potatoes. Cut them in half or leave them whole according to preference. Then add garlic bits and butter before wrapping in tin foil. Wrap securely so butter won't leak onto the coals. Place entire foil wrapped pack of spuds BENEATH the grate, near the edge of the grill and let the cook. They may char a little, but I don't mind. If you do mind, carefully lift the grate and turn potatoes after 20 minutes of cooking.
  2. I like to use boneless, blade steak for this recipe. The steak is thick, tender, and has a good amount of fat. Marinade this meat to your liking prior to grilling. NOTE: do not pre-cut this meat. Cook it, then cut it. This meat will take up to 30 minutes to cook. Cook to taste
  3. Cut up your favorite veggies and place in pan with 1 tbs of cooking oil. Cook over medium heat. Add remaining marinade for additional flavor.
  4. Place pineapple husks on grill grate 10 minutes after meat begins cooking. Keep an eye on the veggies as they cook on the stove top.
  5. Prepare rice on stove top. Some rice takes up to 40 minutes to cook. Plan accordingly so the rice is done when the meat and other items are done.
  6. Prepare a salad while items are cooking. Never leave the grill for more than 3-5 minutes because fat from the steak can quickly ignite and cause a fire which can be dangerous at most, dinner ruining at the least.
  7. Bring in the steak and other grilled items (except for the potatoes-let them cook for another 10 minutes while you prep for presentation. Cut up meat and pineapple, add to peppers.
  8. Stuff 1 cup of prepped rice into each pineapple husk then add other ingredients- steak, peppers, onions, pineapple
  9. Don't forget the potatoes! Bring them in last and add them to the set table.
  10. Add your favorite table wine or other beverage and enjoy!

© 2018 Leland Johnson

Comments

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    • Leland Johnson profile imageAUTHOR

      Leland Johnson 

      21 months ago from Midland MI

      Thanks Flourish- I definitely want to try it out on guests- so far I just made it for me and my wife. She liked it too!

    • FlourishAnyway profile image

      FlourishAnyway 

      21 months ago from USA

      Somehow I missed this. I bet it is a real hit with guests. It really has a WOW for presentation. I bet it’s good with chicken teriyaki too for those who eat meat. I need to get that pineapple coring device.

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