Brazilian Churrasco Gluten-Free Feast: Succulent Meats and Tropical Sides for Your Next Dinner Party

Allergens

None (gluten-free)

Ingredients

• 1.5 lb (680g) beef sirloin, cut into 1
• inch cubes
• 1.5 lb (680g) chicken breasts, boneless and skinless
• 2 large pineapples, sliced into rings
• 4 tbsp (60ml) olive oil, divided
• 3 limes, zested and juiced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 cup (240ml) coconut milk
• 2 cups (250g) cauliflower rice
• 2 tbsp (30g) coconut oil
• 1/2 cup (60g) chopped fresh cilantro

Instructions

1. In a large bowl, combine beef and chicken with 2 tablespoons of olive oil, lime zest, half of the lime juice, garlic, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium high heat. Grill meat until cooked through, about 6 7 minutes per side for beef and 6 8 minutes per side for chicken. Remove from heat and let rest for a few minutes before slicing.
3. In a large skillet, heat the remaining olive oil over medium heat. Add pineapple rings and cook until golden brown on both sides, about 3 4 minutes per side. Deglaze the pan with lime juice, then remove from heat.
4. In another skillet, heat coconut oil over medium heat. Add cauliflower rice and stir frequently until lightly browned and tender, about 5 7 minutes. Stir in coconut milk and half of the chopped cilantro. Cook for another 2 minutes, then remove from heat.
5. Serve meat slices on a platter, surrounded by grilled pineapple rings and cauliflower rice. Sprinkle with remaining cilantro for garnish.

Chef’s Insight

Allow meats to rest after grilling to ensure juiciness and tenderness.

Notes

This recipe is designed to be easily replicated by home cooks of varying skill levels.