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

Ingredient Substitutions

• Instead of Pineapple: Canned pineapple chunks (drained)
• Instead of Bell Peppers: Tri‑color pepper blend (frozen)
• Instead of Onion: Sweet onion, Red onion
• Instead of Flank Steak: Skirt steak, Sirloin strips
• Instead of Unsalted Butter: Olive oil
• Instead of Olive Oil: Canola oil
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Onion Powder: Finely minced fresh onion (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Lime Juice: Lemon juice
• Instead of Long Grain White Rice: Jasmine rice, Basmati rice
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Medium Saucepan or Rice Cooker
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Spoon or Ice‑cream Scoop (optional)
• Tongs
• Serving Bowls

Critical Steps — Do Not Skip

• Carving the pineapple halves without breaking them.
• Slicing the steak thinly against the grain.
• Warming the pineapple boats only briefly to keep texture.

Chef Tips from the Video

• Add a splash of pineapple juice to the skillet at the end for extra tropical flavor.
• For extra heat, toss in a sliced jalapeño with the peppers.
• If you prefer chicken, substitute 2 lb boneless skinless chicken breast, sliced thin.

Troubleshooting

Storage

Refrigerator: Store leftover steak‑pepper mixture and rice in airtight containers for up to 3 days.

Freezer: Raw steak can be frozen up to 3 months; cooked mixture freezes for 2 months.

Room temperature: Pineapple boats are best served immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Cut and scoop the pineapple a few hours ahead; keep halves covered in the fridge.
• Slice peppers, onion, and steak and store in separate sealed bags.
• Cook rice in advance and reheat with a splash of water.

Frequently Asked Questions