Badass Pineapple Bowl Recipe

Slice each pineapple in half lengthwise, keeping the leafy crown intact. Working with a sharp knife and spoon, cut around the interior flesh leaving about a 1/2" border to form a sturdy bowl. Remove core and dice the removed flesh into 1/2" chunks; reserve 2 cups for frying and any extra for rice or garnish.

Brush cut pineapple interiors and outer skin lightly with vegetable oil. Preheat a grill or grill pan to medium-high. Grill pineapple halves flesh-side down 3–4 minutes until caramel marks form, then turn and grill 1–2 minutes flesh-side up to warm the bowl. Sprinkle interior lightly with 1 tsp Tajín. Set bowls aside to cool while you finish other components.

Rinse jasmine rice under cold water until the water runs clear. Drain well.

In a medium saucepan, melt butter or heat oil over medium heat. Add rinsed rice and stir 1 minute to coat and slightly toast.

Add 2 1/4 cups water, bruised lemongrass stalks (tie into a knot or use kitchen twine), and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Discard lemongrass pieces and fluff rice with a fork. Keep warm.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper and 1 tsp kosher salt. Stir in 3 tbs olive oil and 1 tbs lemon juice to form a loose paste.

Pat shrimp and scallops dry with paper towels. Slice chicken breast into 1/2" strips or bite-sized pieces and pat dry. Season lightly with the reserved 1 tsp kosher salt.

Toss shrimp, scallops and chicken separately with enough blackening paste to coat (about half the paste for chicken, a quarter each for shrimp and scallops). Let sit 5–10 minutes at room temperature while other components cook.

In a bowl whisk together flour, cornstarch and a pinch of salt. Gradually whisk in cold sparkling water until mixture is a thin batter (should just coat a spoon). Keep cold in fridge until ready to fry.

Heat vegetable oil in a deep skillet or small saucepan to 350°F (175°C) or until a small drop of batter sizzles and floats.

Dry reserved pineapple chunks thoroughly. Dust lightly with a little flour if sticky, then dip in batter, letting excess drip off. Fry in batches 1–2 minutes until batter is golden and crisp. Remove to a paper towel-lined tray and sprinkle immediately with the optional 1 tsp sugar for light caramelization. Keep warm in a low oven (200°F/95°C) if needed.

Heat a large heavy skillet (cast iron ideal) over medium-high heat until smoking slightly. Add 1 tbs oil and swirl to coat.

Add chicken pieces in a single layer, cook 2–3 minutes per side until well blackened and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil to rest.

Add another small splash of oil if needed. Add scallops spaced apart and sear 1.5–2 minutes per side until a golden-blackened crust forms and scallops are opaque. Remove to plate.

Finally add remaining oil if needed and cook shrimp 1–2 minutes per side until pink and curled with blackened edges. Do not overcook. Remove all proteins to the plate and keep warm.

In a small bowl combine mayonnaise, minced lemongrass, lime juice, honey, minced garlic, sriracha, 1/4 tsp salt and black pepper. Whisk until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to serve.

Spoon a generous layer of lemongrass rice into each grilled pineapple bowl (about 1 cup rice per bowl).

Arrange blackened chicken, scallops and shrimp over the rice in sections so each protein is visible and accessible.

Nestle 1/2–3/4 cup crispy fried pineapple pieces in each bowl around the proteins for contrast and crunch.

Drizzle 1–2 tbs aioli over the proteins and pineapple, and sprinkle extra Tajín lightly across the top for a tangy finish.

Garnish with sliced scallions, cilantro leaves and a lime wedge. Serve immediately with extra aioli on the side.