Pineapple Beef Bowls with Bang Bang Sauce
A vibrant dish combining tender beef, sweet pineapple, and zesty Bang Bang sauce.
Equipment
- Oven-safe Dutch oven For roasting the beef.
- Blender To blend the sauce.
Ingredients
Main Ingredients
- 1 cup beef chuck roast, halved
- 1 cup extra virgin olive oil
- 1 cup tomato paste
- 1 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 1 unit chipotle chiles in adobo 1-3 to taste
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- 1 cup fresh pineapple chunks
- 1 unit avocado, diced
- 1 unit jalapeño, sliced
- 1 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 325°F (165°C). Place the beef roast in a large, oven-safe Dutch oven.
- In a blender, combine olive oil, tomato paste, soy sauce, vinegar, honey, ginger, chipotle chiles, paprika, thyme, salt, and pepper. Blend until smooth.
- Pour the sauce over the roast, add 1 1/2 cups of pineapple around the roast, and pour in 1 cup of water. Cover and roast for 2 1/2 to 3 hours until very tender.
- While the roast cooks, prepare the salsa by mixing 1 1/2 cups of pineapple with avocado, jalapeño, cilantro, and lime juice.
- Once the roast is tender, increase the oven temperature to 425°F (220°C). Uncover the roast and cook for an additional 10 minutes until caramelized.
- Shred the meat using two forks and stir it into the pan juices.
- For the Bang Bang sauce, mix all sauce ingredients in a bowl.
- Serve the shredded beef and pineapple over rice bowls, topped with pineapple salsa and Bang Bang sauce. Enjoy!
Notes
You can customize the spice level by adjusting the amount of chipotle chiles used in the recipe. No alcoholic drinks allowed, please substitute with a non-alcoholic option.