Chick’n Maui Pineapple Bowl




  • Abbot’s Butcher Chick’n (can use ground chicken)
  • 4 quarters grilled/charred Maui Gold Pineapple cubes (2 quarters from each pineapple half)
  • 1 tablespoon butter
  • 1 cup cooked brown rice (½ cup for each pineapple half)
  • ½ teaspoon Braggs liquid aminos
  • ½ avocado, diced (¼ avocado for each pineapple half)
  • 1 sprig green onions (scallions), sliced
  • Lime wedges, 2 wedges
  • Optional: Cracked black pepper, to taste


Cooking Instructions:

  1. Cook the chick’n according to package instructions. Optional: Add pepper to taste. Set aside.
  2. Cut the pineapple in half lengthwise. Remove the core and carefully cut out both quarters of the pineapple.
  3. If using a cast iron pan to grill the pineapple: Heat the pan on high, add butter and melt. Place the pineapple quarters onto the pan grill for about 2-4 minutes on each side, until golden brown. You can also grill the pineapple on an outdoor grill.
  4. Add brown rice to each pineapple half, then add the cooked chick’n, top with liquid aminos, avocado and green onions. Serve with lime wedges. Enjoy!