Grilled Chorizo and Pineapple Skewers

Name: Grilled Chorizo and Pineapple Skewers with Zesty Rice, Salsa Fresca and Avocado
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Chorizo Sausage, uncased; 6 unit(s) Wooden Skewers; ¾ cup Basmati Rice; 1 unit(s) Avocado; 1 unit(s) Shallot; 1 unit(s) Lime; 1 unit(s) Tomato; 14 g Cilantro; 1 unit(s) Diced Pineapple Cup; 2 tbsp Italian Breadcrumbs; 2 unit(s) Sour Cream; 6 g Smoked Paprika-Garlic Blend; ⅔ tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Zesty Rice, Salsa Fresca and Avocado

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Allergens:

Oats

•Rye

•Sesame

•Soy

•Wheat

•Barley

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

6 unit(s)

Wooden Skewers

¾ cup

Basmati Rice

1 unit(s)

Avocado

1 unit(s)

Shallot

1 unit(s)

Lime

1 unit(s)

Tomato

14 g

Cilantro

1 unit(s)

Diced Pineapple Cup

2 tbsp

Italian Breadcrumbs

2 unit(s)

Sour Cream

6 g

Smoked Paprika-Garlic Blend

Not included in your delivery

⅔ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories910 kcal

Fat47 g

Saturated Fat14 g

Carbohydrate96 g

Sugar14 g

Dietary Fiber12 g

Protein33 g

Cholesterol100 mg

Sodium980 mg

Trans Fat0.2 g

Potassium1400 mg

Calcium150 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Medium Bowl

•Large Bowl

Cooking Steps

Before starting, soak skewers in warm water for 5 min.
Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
Peel, then finely chop shallot.
Roughly chop cilantro.
Cut tomato into 1/4-inch pieces.

To a medium bowl, add tomato, lime juice, half the cilantro, a quarter of the shallots and 1 tsp (2 tsp) oil. Season with salt and pepper. Stir to combine.
Peel, pit, then cut avocado into 1/4-inch slices. Season with salt and pepper.
Drain pineapples, reserving juice.

To a large bowl, add chorizo, breadcrumbs, Smoked-Paprika Garlic Blend and remaining shallots. Season with salt and pepper, then combine.
Roll chorizo mixture into 8 (16) 2-inch logs.
Alternating pineapple pieces and chorizo patties, skewer 4 pieces of pineapple, followed by one chorizo patty. Repeat so every skewer has 8 pieces of pineapple and 2 patties total.
Brush 1 tsp (2 tsp) oil over chorizo and pineapple before grilling to prevent sticking.

Arrange skewers on the grill. Close lid and grill for 3-4 min.
Flip skewers. Close lid and grill for 7-10 min, flipping halfway through, until pineapple is lightly charred and chorizo is cooked through.**

Fluff rice with a fork. Stir in lime zest, reserved pineapple juice and remaining cilantro.
Divide rice and chorizo skewers between plates.
Top with salsa, avocado and sour cream.
Squeeze a lime wedge over top, if you like.