July

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

Ingredients

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

Yield: 22, half-cup servings

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.