Tropical Delight Hawaiian Lunch Bowl with Grilled Pineapple Salsa

Allergens

Shellfish (shrimp)

Ingredients

• 20 large shrimp, peeled and deveined
• 4 boneless, skinless chicken breasts
• 2 cups jasmine rice
• 3 cups water
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 1 large pineapple, peeled, cored and chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green onion, thinly sliced
• Salt and pepper to taste

Instructions

1. Cook the jasmine rice according to package instructions, then set aside. In a bowl, whisk together soy sauce, honey, brown sugar, sesame oil, cornstarch, salt, and pepper. Set half of this marinade aside for grilling the chicken. Marinate the shrimp and chicken breasts in the remaining marinade for at least 30 minutes in the refrigerator. Preheat a grill or grill pan to medium high heat, and cook the shrimp and chicken until cooked through and slightly charred. Set aside. In a separate bowl, mix together the pineapple, red and yellow bell peppers, and green onions. Toss with the reserved marinade and let it rest for 10 minutes to allow flavors to meld. Assemble the lunch bowls by adding cooked rice, grilled shrimp and chicken, and a generous serving of the pineapple salsa.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable dining experience that will leave your guests yearning for more.