Traveling has always been an important aspect of Pete and Meghan's family. When COVID hit in 2020, our busy lives came to a screeching halt. They all began working and schooling remotely. As COVID forced them to slow down and spend more time together, only then did they realize how over busy they were running in opposite directions for various activities. The decision to purchase a motorhome soon became a reality because it provided a safe way to get out and explore! Their main goal of this lifestyle is to see and experience as much as they possibly can, as a family, across our beautiful country. There are very few places they explore multiple times, as they primarily want to check new places off the list. At the end of 2024, they surpassed 58,000 miles part-time traveling in their Entegra Accolade XL 37L.
Pete and Meghan are cooking up new flavors on the road! It’s time to get adventurous with cooking meals in your campsite. New recipes are a fantastic way to explore different flavors and make your road trips even more delicious.
We made these delicious Chicken & Shrimp Pineapple Boats when we stayed at Green Lake Campground in Wisconsin!
Chicken & Shrimp Pineapple Boats
Ingredients:
- 2 whole pineapples
- ½ bunch cilantro, chopped
- 3 Roma tomatoes, seeded and chopped
- 2 mangos, peeled and chopped
- ½ red onion, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- ¼ cup low-sodium soy sauce
- 1 Tbsp water
- ½ tsp sesame oil
- ¼ cup brown sugar
- ¼ cup rice wine vinegar
- 1 tsp ginger, minced
- 1 Tbsp canned garlic
- 1 tsp cornstarch
- 2 Tbsp bourbon
- 1 Tbsp canola oil
- 2.5 lbs. boneless skinless chicken this, cut into 1-inch cubes
- 2 cups uncooked white Minute rice
- 1 small package frozen peas and carrots
- 3 eggs
- Peel & eat shrimp
- Green onions, chopped, for garnish
Instructions:
Cut the pineapples in half lengthwise. Cut and scoop out the pineapple, leaving 4 hollowed-out pineapple boats. Chop the removed pineapple; set the boats aside. In a medium bowl, mix the chopped pineapple, cilantro, tomatoes, mangoes, and red onion. Squeeze the lime juice over the salsa mixture and season with salt and pepper. Set aside.
In a small bowl, mix the soy sauce, water, sesame oil, brown sugar, rice wine vinegar, ginger, garlic, cornstarch and bourbon. Add chicken and set aside to marinate. Meanwhile, cook the rice on your stovetop according to package directions and skewer the shrimp.
Preheat griddle and heat oil. Add marinated chicken and cook until internal temperature reaches 165 F. Stir frequently until sauce thickens and chicken is cooked. When complete, remove chicken from griddle and set aside.
Pour cooked white rice onto griddle and add a handful of frozen peas and carrots, begin mixing rice on griddle with metal spatulas. The rice will pickup any remaining marinade from the chicken. Make a well in the middle of the rice mixture and add three eggs. Scramble the eggs on the griddle and once cooked, work into the rice mixture and add soy sauce.
Once rice has cooked, add chicken back to griddle and mix with rice. Once combined, remove and keep warm. Add your shrimp skewers to the griddle and cook for a few minutes on each side. If you want extra flavor on your shrimp, melt garlic and butter in a pan to brush onto your finished shrimp skewers.
Add chicken and rice to each of the pineapple boats, top with pineapple mango salsa mixture, and add a shrimp skewer. Garnish with green onion and enjoy your chicken and shrimp pineapple boats!
