Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off. 
OVERSTUFFED PINEAPPLE BOAT
Ingredients:

1 whole ripe pineapple 

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce
Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf. 

Invasion of the Boat People

A couple times a week the beach is inundated with tourists when a luxury cruise ship pulls into Nawiliwili Harbor and docks for a short period of time. Hoards of beach lovers pour down the gang plank to enjoy the pebbly soft beach of Kalapaki Bay. With colorful towels, bamboo mats, swim fins, and boogie boards in tow, families stake a claim along the shoreline to gather and sunbathe. Within minutes children squeal with laughter, splashing each other and running away. A slender middle-aged European man stands with feet firmly planted squinting out to sea. As if deep in thought, he raises a cigarette to his lips and takes a long drag before flicking the ash into the wind. Loose strands of black hair fall across his wrinkled brow causing him to pivot a half turn and then back again. Over his shoulder, an energetic group of millennials mark off the sand and choose sides for a pickup game of soccer. Shouting in an unfamiliar language, they slap each other on the back before aggressively kicking, chasing, and passing the ball back and forth toward the goal. So much activity. So much joy. This is how to spend a day in paradise. After awhile, short toots from the bridge of the huge vessel signal it’s time to head back. Beach towels are rolled up, soccer games disperse, umbrellas are left vacant, and the sand is brushed away as flip flops are slid into place. The boarding process begins for passengers to depart “Fantasy Island” and return to sea until we meet again. 

Elvis Can’t Help Falling in Love

Bon voyage aboard the famous Smith Family Cruise Boat for an exclusive trek up the Wailua River, known as “the only navigable River” in all Hawaii. Our captain boldly proclaims the river’s pure mountain waters pour down from Mt. Wai’ale’ale, well-known as one of the wettest spots in the world. “Pay attention,” he continues, “to the lush lands along the river where the sacred capital of ancient Kauai became home of the island’s ali’i; the birthplace of royalty.” Four generations of Smiths stay committed to the daily tradition of endless love, chanting song, and native dance sharing Kauai’s rich heritage along the way. Hula dancers move to the strings of guitar and ukulele in rhythm-filled emotion. Hypnotic hip swaying and intricate arm movements transcend the trance-induced travelers serenading all into their world. Our two-mile journey upstream is filled with anticipation as the boat navigates around ambitious kayak enthusiasts and canoe outriggers en route to the Secret Falls near the next bend. For us, the destination is more astounding. Finally we dock in a private landing where we make our way on a winding footpath through a serene rainforest filled with exotic plants, towering trees, and tropical flowers native to the island. At the end of the trail the mystery unfolds. In plain sight Nature astounds all who gaze in wonder and awe. A geological act of God was born millions of years ago. And that wonder is Fern Grotto. A natural cave, formed from lava, is an amphitheater completely covered in ferns that are growing UPSIDE DOWN from the roof of the grotto. Truly! At one time, prior to Hurricane Iniki, wedding ceremonies were actually held within the grotto. This location was featured in the movie, “Blue Hawaii”, starring Elvis Presley, making it one of the most romantic and unique wedding sites in the world. Our host proclaims one final word with a smile, “The Hawaiian blessing is Hoi Hou Ke Aloha; Let us fall in love all over again.”