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Baked Pineapple
Baked Pineapple is a complete Showstopper. So tasty, full of goodness and a really natural sweet and salty flavour. You can follow this recipe and have a meal for two people, or get mini pineapples and adjust the measurements accordingly to make these for a BBQ or a diner party. One thing is for sure, when you have tried this once you will already be looking forward to the next time...
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
Instructions
  1. Cut Pineapple down the middle lengthways, starting at the base so that the top green parts are split for decorative purposes.
  2. Hollow out the middle, using a serrated curved Grapefruit knife, or delicately cut out a square with a serrated veggie knife so that you can leave 1 cm thick 'bowl' shape in each pineapple half.
  3. Scoop out the leftover pineapple we will add this to the rice and chicken mix (and some can be added to the leftover coconut cream for pineapple ice-cream)
  4. Bake the pineapple on a low heat for 20 minutes
  5. Next cut, season and bake the chicken fillet for 15 minutes (until cooked)
  6. Pop the rice onto cook with a ½ water ½ coconut water mixture. Add salt to taste
  7. Cut the red pepper and courgette into small pieces and add in with the chicken for 5 - 10 minutes and stir through
  8. Take the chicken out of the oven, drain the fat
  9. Drain the rice and add to the chicken, pepper and courgette. Stir and mix in half the leftover pineapple
  10. Take the pineapple out of the oven and add the chicken and rice mixture to the pineapple. Pop it back into the oven for 5 - 10 minutes
  11. Remove the Baked Pineapple, cover in fresh chopped parsley and crushed black pepper and then serve.
Recipe Notes

This recipe was a real winner and my family loved it. You can make it as spicy or mild as you wish and as the cashews provide plenty of protein you can easily leave the chicken out for a veggie option.

#IBSFreeFood

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