Name: Pineapple Mojo Chicken Noodle Bowl
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M1DT10H10M0.000S
Yield: 8 cups
Ingredients: 1 pineapple; 4 ounces fresh ginger; 1 cup brown sugar; 2 ounces cornstarch; 4 ounces lime juice; 4 ounces brown sugar; 1 ounce ground cumin; 1 ounce paprika; 1 ounce salt; 1 yellow onion, sliced; 1 leaf Cuban oregano or a pinch dried oregano; 2 pounds boneless, skinless chicken breast; 2 pounds boneless, skinless chicken thighs; Banana leaves, for covering; One 8.8-ounce package bean thread noodles; 2 ounces salt, plus more for the cooking water; 1 full bunch fresh cilantro; 4 ounces garlic, minced; 1 cup lime juice; 2 ounces white vinegar; Pico de Gallo, recipe follows; Caribbean Black Beans, recipe follows; Cilantro Aioli, recipe follows, for serving; Pickled Red Onions, recipe follows; Potato sticks, shredded carrots, and barbecue sauce, for serving; 6 tomatoes, diced; 1 bunch fresh cilantro, chopped; 1 red onion, chopped; 1 cup lime juice; 2 ounces white vinegar

Directions

Special equipment:

a rice cooker

For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.

Pico de Gallo:

Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.

Caribbean Black Beans:

Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.

Pickled Red Onions:

Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.

Cilantro Aioli:

Yield: 3/4 gallon

Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Irie Island Eats, Marathon, FL

Pineapple Mojo Chicken Noodle Bowl

Ingredients

Pineapple Ginger Sauce:

Pineapple Mojo Chicken:

Cilantro Noodles: