Caramelized Pineapple and Chorizo Rice Bowls

Caramelized Pineapple and Chorizo Rice Bowls

Serves 4-6

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Chorizo pineapple rice:

1 c. organic short grain brown rice

2 c. chicken broth

salt and small pat of butter

1/2 T olive oil

1 lb. chorizo (or Italian sausage or ground chicken sausage)

1 small sweet onion, chopped

4 cloves garlic, minced

2 bell peppers, chopped

1 T butter

2 c. pineapple, cut into small cubes

4 green onions, chopped

Creamy chipotle sauce:

1/4 c. mayo

1/4 c. plain Greek yogurt

1 chipotle pepper in adobo sauce + 1 T. adobo sauce

juice of 1 lime

Bring broth to a boil and then add rice, butter and salt.  In a large skillet over medium heat, add olive oil and brown the chorizo until cooked through.  Add onion and saute until softened, translucent and fragrant, about 3-5 minutes.  Add the garlic for 30-60 seconds and then remove the sausage/onion mixture to a bowl, draining off fat if needed.  Saute peppers in the skillet for 2-3 minutes until softened and move to the bowl.  Add 1 T. butter to skillet.  When it is melted and warm, add the pineapple.  Allow to cook and caramelize on one side, without stirring, for about 5 minutes.  Toss and allow to continue to caramelize for a few more minutes, the moisture from the pineapple will help release all the stuck on bits in the pan.  

Add the chorizo, veggies and rice to the caramelized pineapple and toss to combine.  Top with chopped green onions.  Whisk together the chipotle sauce ingredients.  Serve rice bowls with sauce drizzled on top.