Golden Jewel Blend® with Coconut and Roasted Pineapple - 2 lbs.

Golden Jewel Blend® with Coconut and Roasted Pineapple - 2 lbs.

Recipe courtesy of Chef Josh Hanson, owner of Spanky’s Stone Hearth, Frazee,MN

InHarvest Products Used

Ingredients:

Recipe courtesy of Chef Josh Hanson, owner of Spanky’s Stone Hearth, Frazee,MN

Yield: 22, half-cup servings

  • 2 lbs InHarvest Golden Jewel Blend®
  • 1½ qts. chicken stock
  • 4 c. fresh pineapple, ½-inch diced
  • 3 T. olive oil
  • 2 cans (27oz.) coconut milk
  • 2 c. yellow onion, ¼-inch diced
  • 2 c. red bell pepper, ¼-inch diced
  • 6 garlic cloves, minced
  • 1 T. kosher salt
  • 2 t. ground black pepper
  • 2 bunches fresh cilantro, rough chopped

Directions:

  1. Preheat oven to 400°F. 
  2. Toss the pineapple in 2 T. olive oil and spread evenly onto a sheet pan. 
  3. Roast for 20 minutes turning once halfway through. The pineapple should be starting to caramelize. Set pineapple aside.
  4. In a large pot, bring chicken stock to a boil. Add InHarvest Golden Jewel Blend to pot, reduce heat to a simmer. Cover and cook for 12 minutes or until all the liquid is absorbed. 
  5. Remove from heat, spread the Golden Jewel Blend onto a sheet pan and set aside.
  6. Heat the remaining olive oil in a large sauté pan. 
  7. Add the onion and cook for about 2 minutes, or until the onion turns clear. 
  8. Add the red bell pepper and cook for another minute. 
  9. Turn the heat down to medium and add the coconut milk, garlic, roasted pineapple, salt, pepper, and cooked Golden Jewel Blend. Stir gently until combined and warmed through.
  10. Fold in the chopped cilantro just before serving.