Combine the flavors of Hawaii with creamy Sargento® Monterey Jack cheese for a flavor combination that is easy,
makes little mess and tastes great.
2 lg. pineapples, hollowed out lengthwise
2 med. boneless, skinless chicken breasts, cut into small pieces
1 Tbsp. soy sauce
1 cup pineapple juice, from removed pineapple
1 sm. sweet potato, diced
½ cup instant brown rice, uncooked
½ cup macadamia nuts, chopped
1 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1 cup Sargento® Shredded Monterey Jack Cheese
½ cup fresh basil leaves, chopped
To make pineapple boat: Cut top off of pineapple, leaving pineapple uncut. Reserve top for garnish. Cut 1/4 of pineapple off lengthwise, saving cut piece for later. Using a small knife, cut around the inside edge of the pineapple, being careful not to cut through skin. Hollow out pineapple with a spoon, leaving about 1/2” thick edge around pineapple. Set aside. Save 1 cup of pineapple juice, and save remaining fruit for a fruit snack.
For filling: Combine chicken and remaining ingredients in a medium bowl until well mixed. Spoon into pineapple boats. Replace cut pineapple piece on top. Wrap pineapple with heavy duty foil. Place foil wrapped pineapples cut side up over a medium hot fire. Cook for 20-25 minutes or until chicken is cooked through and rice is tender. Sprinkle cheese and basil over the top. Serve.