Recipe courtesy of Irie Island Eats

Pineapple Mojo Chicken Noodle Bowl

Getting reviews...
Save Recipe
  • Level: Advanced
  • Total: 1 day 10 hr 10 min (includes pickling time)
  • Active: 1 hr 35 min
  • Yield: 8 cups
Share This Recipe

Ingredients

Pineapple Ginger Sauce:

Pineapple Mojo Chicken:

Cilantro Noodles:

Pineapple Mojo Chicken Bowl:

Pico de Gallo:

Caribbean Black Beans:

Pickled Red Onions:

Cilantro Aioli:

Directions

Special equipment:
a rice cooker
  1. For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
  2. For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
  3. Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
  4. For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
  5. For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.

Pico de Gallo:

  1. Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.

Caribbean Black Beans:

  1. Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.

Pickled Red Onions:

  1. Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.

Cilantro Aioli:

Yield: 3/4 gallon
  1. Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.