Smoked Sausage Pineapple Boats

INGREDIENTS

• 1 pineapple, cut in half

• 1 package of your favorite sausage

• 1/2 red bell pepper, chopped

• 1/2 green bell pepper chopped

• 2 cloves of garlic, chopped

• 1/2 purple onion, chopped

• 1 cup of rice or cauliflower rice

• sweet chili sauce

• sesame seeds (optional)

• cilantro (optional)

DIRECTIONS

TURKEY

1. Halve your pineapple. Take your halved pineapple and scoop out the middle; take you scooped pineapple and chop it up.

2. Light your Pit Barrel according to instructions.

3. Add the sausage to the Pit Barrel Sausage Holder(s)and smoke approx. 20 mins.

4. Add your chopped pineapple, bell peppers, onion and garlic to a skillet and brown.

5. Remove from skillet and place in large bowl.

6. Cook 2 cups of rice (or cauliflower rice) in a pot. Once cooked, add to skillet to brown slightly.

7. Remove sausages from Pit Barrel^®and slice.

8. Place the cooking grate on the Pit Barrel^®, allowing it to heat up. Once hot, place the sliced pineapples halves onto the grates until grill marks appear; remove and set aside.

9. In a large bowl, add sausage, veggies and rice and mix thoroughly.

10. Add scoops of the mixture into the pineapple halves.

11. Top with a sweet chili sauce (add sesame seeds and cilantro if desired.)

12. Serve on your EndGrainUSA cutting boardand enjoy!