Serves 1
Directions
- 1Cut a clean pineapple in half and remove the core.
- 2Scoop out the pineapple flesh, being careful not to discard it.
- 3In a pot, add chicken, paprika, fresh rosemary, dehydrated onion and the pineapple core.
- 4Cook until the chicken is done, then remove the chicken and pineapple core.
- 5Add rice to the pot and cook for about 10-11 minutes.
- 6In a large pan, melt butter and add eggs.
- 7Season the eggs with garlic herb salt and scramble them, then set aside.
- 8Add butter to the pan, then add minced garlic, ginger, scotch bonnet, and onion, and fry briefly.
- 9Add sausages, carrots, bell peppers and pineapple.
- 10Add the cooked rice, cooked eggs, kidney beans, and sweet corn.
- 11Stir everything over high heat.
Ingredients
- 1 Pineapple
- Chicken
- Paprika
- Fresh Rosemary
- Dehydrated Onion
- Pineapple Core
- Basmati Rice
- Butter
- 3 Eggs
- Garlic Herb Salt
- Minced Garlic
- Minced Ginger
- Scotch Bonnet
- Onion
- Sausages
- Carrot
- Bell Peppers
- Seasoning
- Kidney Beans
- Sweet Corn
Equipment
KnifeCutting boardIce cream scoopPotPan
Tips
- Ensure the pineapple is thoroughly cleaned before cutting.
- Do not discard the pineapple core; it is used to infuse flavor into the chicken broth.
- Scrambled eggs should not be overcooked or dry.
- You can substitute the sausages.
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