Thank you to Melissa’s Produce for the pineapple that inspired this recipe.
Fire up the EGG and stir-fry your way to Big Green Egg flavor. Perfectly designed to work with the E...
See AccessoryUnleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...
See AccessoryThe Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...
See AccessorySet your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 350°F/176°C.
Cut the pineapple in half lengthwise. Remove and reserve the interior fruit leaving 1/2 inch (1 cm) to 3/4 inch (2 cm) of flesh along the edges. Cut the remaining fruit into chunks and set aside.
Before the cook make sure all the ingredients are near the EGG. Close the draft door and leave the lid open to the EGG while cooking with the wok.
Add the canola oil into the wok. Once the wok is very hot, carefully add bell peppers cook for about 2 minutes. Season the shrimp with salt and then add to the wok. Cook another 2 minutes. When the shrimp are almost cooked, add the teriyaki sauce, Vidalia Onion Sriracha Barbecue sauce, 1 cup (240 ml) of the reserved pineapple chunks and lime juice. Cook for another 2 minutes or until the shrimp are fully cooked.
Remove from the wok from the EGG. Serve the stir fry with the rice in the cored pineapple. Garnish with chopped scallions and enjoy!
Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
See RecipeGrilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...
See RecipeThe Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...
See Recipe