The idea for this recipe came from Coyote Kitchen, a southwest Caribbean restaurant in Boone, NC. I went to college at Appalachian State University, which is also located in Boone, for those of you who aren’t from around here. Coyote Kitchen was around when I was in school (10 years ago) but it wasn’t until many years after I graduated that I finally went to this little gem. It has quickly become one of our favorite places to go while in the mountains and I find myself craving it all the time now. Since I can’t have Coyote Kitchen, specifically the rice bowl, as often as I would like, I took it upon myself to recreate it at home. I can’t say this rice bowl taste the exact same but it’s still crazy good with all of the different flavors combined together and it does a good job of satisfying my craving when it strikes.
This rice bowl is layered with different flavors and texture making it into something truly special. Everything is piled onto a bed of creamy coconut rice and topped with a chipotle chili sauce to bring it all together.
Grilling the pineapple caramelizes the sugars creating a golden brown color and a sweetness to the dish. The chipotle chili sauce is the star of the show here and the spice from the sauce combined with the hot Italian sausage gives it a bold flavor. This Caribbean rice bowl has everything you could possible want all in one bowl.
Serve over top coconut rice.
The nutrition information is based on approximately 1 cup of the chicken and sausage mixture with 2 tablespoons of the chipotle chili sauce.
Makes 4 servings
- 1 lb. shrimp, peeled and deveined
- 2 Italian hot chicken sausage links, removed from casing
- I cup black beans, drained
- I cup grilled pineapple, diced
- 1 cup (about 3 ears) grilled corn, removed from the cob,
- ½ teaspoon cumin
- ½ teaspoon chili pepper
- ½ teaspoon rosemary
- 1 tablespoon olive oil
- Chipotle Sauce:
- 1 cup plain non fat Greek yogurt
- 1 small chipotle pepper in adobe sauce
- Juice from half a lime
- salt and pepper to taste
- Cook the corn and pineapple slices on the grill. (Can be done ahead of time).
- Add 1 tablespoon of oil to a large pan. Cook sausage till browned and cooked through, breaking it up into small pieces. Add in the shrimp sautéing till no longer pink, 3-5 minutes. Add the drained black beans, cumin, chili pepper and rosemary. Remove corn from cob adding to pan along with the diced pineapple. Mix all ingredients together allowing to cook another minute or two longer.
- For the sauce. Mix together all the ingredients using a food processor or hand blender.
- Serve shrimp and sausage mixture over top coconut rice and top with a scoop of Chipotle sauce