SPYKI BEEF IN A PINEAPPLE

featuring
Elda’s Kitchen Spyki Cooking & Grilling Sauce

Optional Ingredients 

• Sesame seeds, toasted
• 1 teaspoon red pepper flakes
• 1 mango, cubed
• ¼ cup coconut milk

Directions

Marinate your cut meat for at least 8 hours (overnight preferred!) in ¾ of a bottle of Elda’s Kitchen Spyki Cooking & Grilling sauce.

Prepare your rice to package specifications. While rice is cooking, begin to cook your meat.

In a large pan over medium heat, warm a tablespoon of vegetable oil. Cook your meat in batches to avoid water-logging your pan. You’ll have a quicker cook with a better sear if you cook your meat in batches rather than all at once. Let your meat cook for about 2-3 minutes. Check to see if the meat is browning/searing. Once it has started to brown on one side, flip and let cook on the other side.

After all the meat has been cooked, remove the last batch from the pan and add 1-2 tablespoons of chardonnay to the pan to deglaze. Once deglazed, add all beef back to the pan and stir. Add the last ¼ of your bottle of Spyki to the pan and stir to coat. For a spicier meal, you can add optional red pepper flakes at this point. Add your green onions and cook for about 30 more seconds and then remove from heat.

Slice your pineapple in half down the middle (don’t cut off the stalk or ends!). Carefully hollow out the inside with a sharp knife to make a bowl, being sure to leave around half an inch of pineapple on the sides and bottom. Remove the core and chop up any extra pineapple attached to it! Fill the 2 pineapple bowls with rice, then top with the beef. You can drizzle with coconut milk and top with toasted sesame seeds if you like. You can also add the extra pineapple chunks and/or optional mango chunks and enjoy!

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