Pineapple Basil Chicken Over Cauliflower Rice in Lettuce Boats

It has been hot hot hot where we live in the recent weeks and I have been craving the fresh, juicy and a little bit spicy tastes of summer. 

Last night I made pineapple basil chicken lettuce boats and they were…amazing. Light and refreshing but also totally filling. I will be making this a LOT this summer.

Image

 

Ingredients:

  • 2 boneless skinless chicken breasts cut in 3/4″ cubes
  • 1 large red bell pepper
  • 1 pineapple
  • 1 head of cauliflower
  • half of a large vidalia onion
  • 1 jalapeno pepper
  • large handful of basil
  • 6 large romaine lettuce leaves
  • 1 lemon

For the terayaki-ish marinade:

  • soy sauce
  • fish sauce
  • ginger
  • lemon
  • brown sugar
  • mirin
  • rice wine vinegar
  • sesame oil

Image

The chicken cooks quickly so I prepared everything in advance while the chicken sat in the marinade for about an hour…but could be as little as twenty minutes. 

Cube the chicken and then prepare the marinade. I tend to eye and taste this to make it to my liking before adding the chicken so the measurements aren’t exact. About 1/3 cup of low sodium soy sauce, a few squirts of fish sauce, a tablespoon of sesame oil, a tablespoon of mirin, a tablespoon of rice wine vinegar, the zest and juice of one lemon, a one inch knob of ginger grated, and a bit of salt and pepper. Mix it all up and add the chicken.

While that marinates, rice the cauliflower (buzz it in the food processor for a bit), slice the pineapple, cut the onion, slice the red pepper and finely dice the skin of one jalapeno pepper (and unless you are brave, avoid the seeds). I also wash the lettuce at this point, too.

When you are ready to cook, divide the cut onion into two batches (for cooking chicken and for cooking “rice”). You will need two pans for this part. I suggest a high sided pan for the rice and a saute pan for the chicken. Add oil to both pans and, once hot, add the onion. Let it cook until translucent. In one pan, add the rice with salt and pepper. In the other, add the chicken, reserving the marinade for later. Cook one side of the chicken until browned and then flip the chicken. It will cook quickly so don’t go too far. Pour in half of the marinade and discard the rest. When the chicken is almost cooked through, add the rest of the ingredients to the chicken and cook until the pineapple begins to brown. The rice will take about the same amount of time to warm through.

To plate, fill the lettuce boats with cauliflower rice and then top with the chicken mixture. Serve and enjoy!

 

Grilled Mahi Mahi with Pineapple Salsa and Broccolini

Last night’s dinner was a super success. I had hubs pick out the fish for us when we were at the farmer’s market yesterday (quickly becoming my favorite Sunday morning activity with the kids — helps P try new foods, too!) as I really want to get him involved in the food we eat. The best way to do this (in my experience) is to have him grill the food…and to have him pick it out himself.

Image

Yesterday he chose a GORGEOUS mahi mahi (after helping P make friends with the little guy to our left…this lil’ dude was about three inches long).

I wasn’t sure what I could do with the mahi mahi as I sometimes have a major fear of “new to me” ingredients. But if he was comfortable grilling it, I was sure I could figure out a side, marinade and/or sauce. Apparently, I mastered two of the three (in hubs’ opinion).

Once we were home and were unpacking the days glory, I noticed that the pineapple that I had purchased two weeks ago (before “the sick”) was on last legs. It had to be used. And from there I got creative!

The fish marinade:

  • 3 tablespoons soy sauce (we used low sodium)
  • 3 limes (zest and juice)
  • 2 tablespoons of grated ginger
  • 3 tablespoons of cilantro, finely chopped
  • salt/pepper
  • 3 tablespoons grapeseed oil (for the high temps)

The pineapple topping/salsa:

  • At least a cup of freshly cubed pineapple (reserve the juices when cutting)
  • 1/2 of finely chopped vidalia onion
  • 1 tablespoon of cilantro, finely chopped
  • 1 teaspoon of super finely chopped jalapeno
  • 12 mint leaves chiffonaded and then finely chopped
  • Squeeze of lime juice

I forgot to take a picture of the final plate…because we dove into it so quickly that I didn’t even have time to consider it. It looked and smelled THAT good.

Before doing anything else, whisk all of the ingredients for the marinade together and then place the fish flesh side down (skin up) into the marinade in a dish (I used a pirex pan).

Image

Then, go outside and clean the grates on your grill VERY well and coat them in grapeseed oil…while the grill is still cold.  Come back inside and prepare the salsa.

Chop all of the ingredients, mix in a glass bowl, taste and add more heat from the jalapeno if it seems light on heat or add some more lime juice if it needs more acid and let them sit. Make sure you have put back all of the pineapple juices lost when cutting it up. Because hubs likes his food extra hot, I chopped up a bit more jalapeno for him to add after I had plated dinner.

Image

Once the fish has sat in the marinade for at least 30 minutes, it is ready to grill. Hubs took over at this point but we followed this tutorial. Basically, hot grill skin side down first for 8 minutes or until the bottom side is turning white (1/4 of the way up), flip and cook until the other side is almost completely opaque (about another 8 minutes). Hubs made sure to pour the marinade over the fish throughout the cooking.

Image

While he was outside cooking the fish, I steamed the broccolini in my wok with the bamboo steamer. I salted the water prior to turning on the heat and squeezed a bit of lemon on it at the very end of cooking.

Once the fish was finished cooking, we served it immediately. And it was freaking DELICIOUS! The perfect mix of hot and sweet and tangy. It tasted fresh and light…but amazingly filling, too. The perfect meal.

Image