Smoked Pineapple Jerk Bowls

Bring the islands to your kitchen! This will be sure to wow your family or friends, and what’s cooler than eating out of a pineapple?

Instructions

1. 01

   We’ll start off with the chicken breast first, since that will take the longest to cook, about 2 hours. Make sure to pat the breast dry before applying any rub. Coat lightly in olive oil and then season with your favorite jerk rub. Let rest.

2.  

   Ingredients

   • Chicken breast

3. 02

   While the chicken is resting, get the smoker fired up with some apple wood. You may use any wood you’d like, just make sure it’s sweet. Poultry and seafood don’t like harsh woods such as hickory and oak. You want to keep the temperature around 250-275˚F for this cook.

4. 03

   Once up to temperature, place chicken breast into the smoker and begin to cook. We want to see an internal temperature of about 160˚F.

5. 04

   After about an hour, I start to prepare the shrimp for the smoke. First I start by making the Jerk Butter Bath.

6. 05

   Combine all ingredients into an aluminum baking dish: 2 sticks of melted butter, 1/2 diced ginger, 2 tablespoons soy sauce, a couple of bay leaves, and parsley flakes, juice from half a lime, and juice from half a lemon. Mix thoroughly.

7.  

   Ingredients

   • 2 sticks Butter
   • Bay Leaves
   • Lemon
   • Lime
   • Ginger
   • Parsley

8. 06

   Before adding your shrimp, make sure it's dry (let sit at room temperature for about 10-15 minutes) and apply your same jerk seasoning as you did on the chicken. Make sure you get both sides! Then incorporate into the butter bath.

9. 07

   Now it’s time to smoke the shrimp! By this time, the chicken has been on for about an hour and a half and should be around 140-150˚F internal temperature. The shrimp only takes about 20-30 minutes to cook. Stir shrimp bath every 10 minutes.

10. 08

    While the shrimp is cooking and the chicken is finishing, I sautéed diced peppers and onions on my Flat Iron Griddle. You can also do this on the stove! Also a good time to get the bowl ready, cut the pineapple in half and hollow out the core to make a perfect bowl.

11.  

    Ingredients

    • Bell peppers
    • Red onions
    • Whole pineapple

12. 09

    Now the chicken should be around 160˚F internal, and the shrimp is done! Remove both and let rest loosely covered in foil for about 5-10 minutes.

13. 11

    Time to make the bowl! I just used “cook in a bag” rice, this step is completely up to you. First add your rice, follow with shrimp and chopped chicken pieces, then your onions and peppers. I then topped with Pickapeppa sauce and parsley flakes.

14.  

    Ingredients

    • Jasmine rice
    • Pickappeppa Sauce (optional)
    • Parsley