Momma finally learns how to COOK! 😱 New character unlocked!

Ingredients

• 2 whole Pineapple (cut in half lengthwise, core removed, flesh scooped into boats)
• 3 pieces Bell Peppers (mixed colors, thinly sliced into strips)
• 1 large Onion (thinly sliced)
• 2 lb Flank Steak (trimmed, sliced thin (about 1/4‑inch) against the grain)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tbsp Olive Oil (for sautéing vegetables)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Lime Juice (freshly squeezed from about 2 limes)
• 2 cup Long Grain White Rice (rinsed until water runs clear)
• 4 cup Water (for cooking rice)
• 2 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare Pineapple Boats

   Cut each pineapple lengthwise in half. Remove the tough core with a knife, then scoop out the flesh with a spoon or small ice‑cream scoop, leaving a hollow half‑shell. Reserve the scooped pineapple chunks for later.

   Time: PT15M

2. Slice Peppers and Onion

   Thinly slice the bell peppers into strips and the onion into thin wedges. Set aside in a bowl.

   Time: PT10M

3. Season the Steak

   Pat the steak strips dry, then toss with garlic powder, onion powder, salt, black pepper, and lime juice. Let rest for 5 minutes.

   Time: PT5M

4. Cook the Rice

   Rinse the rice until water runs clear. Combine rice and water in a saucepan (or rice cooker) using a 1:2 ratio. Bring to a boil, then reduce to low, cover, and simmer for 18‑20 minutes until water is absorbed. Fluff with a fork.

   Time: PT20M

   Temperature: Medium heat

5. Sauté Peppers and Onion

   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat. Add the sliced peppers and onion, stirring occasionally, until softened and lightly caramelized, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

6. Cook the Steak

   Push the vegetables to the side of the skillet, add the seasoned steak strips, and stir‑fry for 4‑5 minutes until just cooked through and browned. Mix the steak with the vegetables.

   Time: PT5M

   Temperature: Medium‑high heat

7. Warm Pineapple Boats

   Place the hollowed pineapple halves on a baking sheet and warm in a 350°F oven for 2 minutes, or quickly microwave for 30 seconds, just until gently heated.

   Time: PT2M

   Temperature: 350°F

8. Assemble the Bowls

   Divide cooked rice among six serving bowls. Top each with a warm pineapple half, then spoon the steak‑pepper mixture into the pineapple boat. Garnish with reserved pineapple chunks and chopped cilantro. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g