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We’ve made many variations of a stuffed pineapple bowl in the past, but a lobster stuffed pineapple bowl? On a Tuesday?! This stuffed pineapple is by far the best tasting one we’ve created. Fewer ingredients, fresher ingredients, and the star – LOBSTER.
Making fresh coconut milk was easy peasy. The coconut rice was sticky and delicious.
I have been cooking lobster since I was 15. It was a frugal way of impressing my prom dates. But back then I was only steaming those poor crustaceans. It wasn’t THAT bland, but I was in Ohio and I didn’t know better. There are many better ways – broiled lobster, lobster rolls, I’m not about to go Forrest Gump here, but if you’re just steaming and dipping in butter, you’re wasting good lobster.
Also, don’t try to broil the lobster in the pineapple bowl. You will fail. If you think some of the ingredients on top will caramelize, alas they will not unless you have a 900 degree pizza oven. Since there’s very little juice in the lobster, it will not contribute a fresh salt water flavor to the pineapple bowl. You’ll just end up with droopy pineapple. Trust me. This is version 16.0, the best thus far.
TIP: Whether you’re making a lobster stuffed pineapple bowl to impress your beau or your Instagram followers, save the shell of the lobster tail for a stunning presentation.
How to Make a Pineapple Bowl
I find the best way to cut a pineapple bowl is to cut the pineapple lengthwise from the bottom and through the top of the leaves. This creates the best looking cross section on the green leaves.
The shape of the pineapple means the edges will be more shallow than its center. Using your knife, measure the depth on the outside edge of your pineapple halve and make a mark using either a piece of tape or a marker.
Cut to your guide depth on all four sides leaving one inch of pineapple along the edges. Careful not to cut all the way through, or you’ll end up with juice running everywhere.
Using the same guide on your knife, cut a grid pattern inside the lines you just cut; one inch apart from side to side and top to bottom.
It should now be easy to spoon out the bulk of the pineapple. You can stop at this point, or you can continue to scoop out more flesh from the center with the spoon. Save these pieces from the pineapple bowl for the Spicy Pineapple Coconut Rice.
Spicy Pineapple Coconut Rice Recipe
You can ask my friends, I always say rice does not make a meal. Invite me over for a fried rice dinner… isn’t that a free side at cheap Chinese restaurants? Paella? Spanish for burnt dry rice. I can change, I have changed.
This coconut rice was so good that I added more toasted coconut flakes the next morning, made a big rice ball and sauteed it up for breakfast. Does this make me a hypocrite? It wouldn’t be the first time.
- 2 cups water
- 1 cup fresh coconut milk
- 1 cup long grain rice
- 1 cup black beans, cooked
- ½ cup pineapple, cut into pieces
- ½ habanero
- ½ chile dulce (or 1/4 green bell pepper), diced
- 3 large cloves roasted garlic, mashed
- 1 small tomato, diced
- small handful cilantro
- 1 teaspoon salt
In a medium saucepan, bring water, fresh coconut milk, and salt to a light boil over medium heat. Add the peppers and garlic, stir and add the rice. Stir again. Turn the heat down to a low simmer, no lid. Simmer until you can no longer see the liquid bubbling through. 15-20 minutes for this type of rice. Turn off the heat and let rest five minutes.
After the coconut rice has rested add the beans, tomatoes, and pineapple. Gently fluff with a fork to thoroughly mix the ingredients.
When we served this the rice had cooled and the rotisserie lobster was piping hot. If you want both to be hot, coordinate your lobster tail to begin before you prep and cook the coconut rice.
Assemble the Lobster Stuffed Pineapple Bowl
Spoon the Spicy Pineapple Coconut Rice into the pineapple bowl. Slice the lobster tail into bite-sized pieces, keeping the shape of the lobster tail. Place the lobster tail on top of the coconut rice. If you’d like, top with the lobster shell.
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