Grilled Luau Pineapple



1 1/2 cups uncooked brown rice (cook it, following package directions)

3 cups chicken or veggie broth or water (follow rice package directions for amount needed)

1 large or two small pineapples, split from top to bottom, keep the top intact

2 tsp Flying Olive Harissa, Cayenne Red Chili, Cilantro and Roasted Onion, Garlic, or any Single Flying Olive Extra Virgin Olive Oil of Choice

1 1/2 lb shrimp, shelled and deveined, (about 1lb after peeled) chopped into chunks

5 large green onions, roots removed, white parts only, chopped

2 1/2 cloves garlic, minced

½-1 fresh jalapeño, minced

½ red bell pepper, diced

½ cup peas

1 1/2 cups fresh pineapple, cut into small chunks (from the pineapples above)

1 Tbsp soy sauce (more to taste)

2 Tbsp chopped cilantro, set aside a few sprigs or pieces for garnish

½ cup toasted, sliced almonds

Directions: Cook the brown rice according to package directions and set aside to cool.Cut the pineapple in half from top to bottom and hollow out both halves to make two bowls, complete with top piece of pineapple. Hallowing out the pineapple works best when you cut about ½” around the entire sides, take out as much as you can, and use a spoon to get the rest out. Reserve the pineapple.

Start the grill on high.

Heat a skillet or wok on high heat; then add the Flying Olive EVOO of Choice to the hot pan. Add the shrimp and cook a minute or two until the pieces are almost done. Set theshrimp aside.

Add the green onions, garlic, jalapeño, red bell pepper, and peas to the skillet. Stir for a minute, then add the cooked rice and pineapple pieces. Stir for another minute.

Add thesoy sauce, chopped cilantro, and almonds. Stir and mix all the ingredients and cook another 30 seconds.

Pour any juice out of the pineapple halves into the rice mixture. Cover each pineapple half top ( the “pony tail”) with aluminum foil. Fill each side of the pineapple with the rice mixture. Place a sheet of aluminum foil under the “pineapple bowl” and bring each side of the aluminum foil up and around to the top. Close each side so that the pineapple is covered with aluminum foil. A small vent somewhere in the top is fine and will let the steam out.

Place the pineapple halves on the grill (wear those oven mitts!) Turn the grill down to low and heat for about 15 minutes. Remove from the grill to a platter. Carefully uncover the pineapple half and serve, sprinkled with a little chopped cilantro or a cilantro sprig.

Inspired by an idea from

Submitted by Barb L.