Thai Rooster Recipe
dried pineapple, toasted coconut, black beans, fiery Sriracha sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruits
Legumes
Condiments
Toppings
Method
Preparation
- 1
Prepare the black beans
Rinse the black beans under cold water if using canned. If using dried beans, soak them overnight and then cook according to package instructions until tender.
- 2
Prepare the pineapple
Cut the dried pineapple into small bite-sized pieces for easy mixing.
Assembly
- 3
Combine ingredients
In a large mixing bowl, combine the prepared black beans, dried pineapple pieces, and Sriracha sauce. Mix well to ensure the beans and pineapple are evenly coated with the sauce.
- 4
Add toasted coconut
Gently fold in the toasted coconut flakes into the mixture to add a crunchy texture.
Serving
- 5
Serve the dish
Spoon the Thai Rooster mixture into serving bowls, and optionally garnish with additional toasted coconut flakes on top. Serve immediately.