Grilled Chorizo and Pineapple Skewers
with Zesty Rice, Salsa Fresca and Avocado
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Avocado • Basmati rice • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Shallot • Cilantro • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Wooden skewer • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit(s)
Wooden Skewers
(May contain traces of: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
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
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Peanuts)
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Mustard, Soy, Tree nuts, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
⅔ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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 1 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.
