- Oh, my gosh, someone chucked me a lifeboat
'cause I am diving right into that.
(upbeat music)
Hello! Have you ever wanted to do a recipe
where you can scream the phrase,
"Feel these boats, man."
I think they say it in Titanic
or other various films where things sink.
This is a pineapple.
You guys have been bombarding me over the last month
or so I guess 'cause it's the summer as I'm filming this.
If you are watching this at Christmas, Merry Christmas.
I've been sent loads of recipes
for something called pineapple boats.
Now I did not know this was a thing
but Mrs. B had this like 25 years ago.
It's true. On her 12th birthday,
she had a pineapple carcass shipwreck,
hollowed out the food served inside it
which I love the whole thing.
I love bread bowls.
I love it when the vessel that you eat in is edible
and that is basically the concept of the pineapple boat.
Except with this one,
we're gonna reuse the pineapple flesh
that we withdraw from it,
withdraw from it like a bank
and we're gonna put it into our rice
and serve it with a chicken teriyaki.
This was one of many recipes I found.
It looked absolutely stonking.
Thank you so much for the suggestions.
The hardest thing out of the whole recipe
is actually making it look pretty.
I have never sliced a pineapple in half
so that you have like half
of the hair to stalk together.
I'm trying to find like a nice clear line,
but okay, let's just go right through it.
Let's just not even think about it.
Now, I'm in the core
and this is one of the sharpest knives I've got
so I'm being careful.
Ooh... (laughs)
I am gonna absolutely take that
and this is a large pineapple
from one of the supermarkets here I go to.
Tonight, we will dying out of this pineapple.
Right? Let's get the flesh out.
Don't take my word for it.
12 year old birthday party, pineapple boats.
What was it like? I'm so jealous.
- It was just like pineapple, fried pineapple
- Fried pineapple.
- No fried rice
and it served in a pineapple.
I went with my family for a meal.
- It makes it sound so basic. Doesn't it?
- I was like, wow, this is amazing.
I'm eating rice at a pineapple
- 25 years later Mrs. B
- And it's back and back.
- I'm bringing it to you, right.
So what, we'll take one of the halves
and we wanna leave a little border
and now we've got past most
of that aggressive crocodile skin.
We can use something a lot more calmer, like a spoon
and then we can just start to take out little sections.
If we do it like that individual on nice little pieces,
put it in a bowl,
so just work away at this,
scratching like a cat with a spoon (cat meows)
and there is the core there,
but of course because we're
of course, because we're taking it from this side,
there's probably, there you go.
Some soft bits there
and if you look at that, and then scrape that
so it's nice and smooth,
that's actually a pretty good-sized boat.
I mean, this bit you could probably boil down maybe
and it might,
I guess you can eat this bit
but it's just really unappealing.
So plant it in your garden
and in a few years time
you'll have a pineapple tree.
That might not be true.
No, I'll call you back.
What we're going for is just to get rid
of any of those massive chunks
so we've still got some nice bits
but also some little shards of pineapple
'cause this is going in with our rice.
We're having a pineapple rice in our pineapple boat.
So we have got about 250 mils of the pineapple
and pineapple juice mixture into a jug.
That was about three quarter of the pineapple
so the rest of it, I'll leave it up to you your cheeky chat,
what you wanna do with it?
And this is the same amount roughly,
that's 250 mil of water.
So this is our source pan.
We're gonna add that in, add some sugar
butter, chilli flakes and a pinch of salt.
I'm gonna bring this up to a boil
and I don't think that'll take very long at all.
We like to call that the Susan Boyle. (chuckles)
The buttery iceberg right ahead.
Is this turning into like the pineapple "Titanic?"
I don't know iceberg right ahead.
Fill these boats.
I want you to draw me like one of your French bulldogs.
It is now simmering away
so it's on a medium heat.
I'm gonna turn that right down to medium low
just to keep that heat for a minute
'cause we've gotta go grab some long grain white rice
that I washed earlier.
Oh my gosh! That smells so good. Wow!
The butter is really strong in there.
Actually, I don't know if I put too much
but speak to anyone French.
They'll be like, "Nope, stick some more in there mate."
This comes back up to the simmer
and we cook it to package instructions
so about 15 minutes.
Amazing! So we are gonna have pineapple infused rice Boston,
pineapple infused rice
from the very pineapple it came from.
Now while that cooks, do keep your eye on it.
We are gonna do the chicken teriyaki.
Now, random fact too,
my school teacher, head teacher was called Teriyaki.
Sorry, just to confirm that's a joke.
All right, so we do the teriyaki chicken now.
In this bowl is some boneless skinless chicken thighs
that I have chopped into like even chunks.
You can use chicken breasts if you like
but I actually quite like the thighs myself.
For me, there's just like a little bit more meaty
but you can also make this vegetarian if you want.
You can probably like pad it out with aubergines
and courgettes and stuff
and some of the meat free alternatives now are pretty good.
I don't mind it.
I'm kind of flexible trying a bit of both like that
but it is actually built more expensive.
Anyhow, this is too garlic cloves that I've just chopped.
This is some ginger.
I'm actually not gonna use all of it right now
because I do have flashbacks.
One of the first things I ever cooked
at school was a stir fry
and I remember putting ginger in
and I just went crazy put way too much in.
I find, if you put too much ginger
in something it's very hard to pull back.
You're gonna need to do some serious work
so I'm going about half a teaspoon on that.
With the teriyaki,
we have got some honey for that sort of sweet edge
and soy sauce, which again because this is thinner
like the pineapple in the water earlier,
it probably won't look like the same amount.
This is a lower salt soy sauce.
It needs a blooming good stir
but you've got some saltiness in there.
You've got some sweetness in there.
There's also tang and that comes from rice wine vinegar.
Now I couldn't get that in the shops today
but what I found is I've got loads
of white wine vinegar in the cupboard
and apparently if we do this,
three tablespoons of the rice vinegar
is what I needed as standard
but because the white wine vinegar has more tang in it,
if we dilute it down, it said for every tablespoon,
says to add some sugar as well, to bring that sweetness up.
So I've got one and a half teaspoons of sugar
and that should hopefully replicate it.
But anyhow, there is this sort
of glossy lake of honey underneath that,
that I want to cope fully in all of this chicken.
What I'm gonna do is actually let this sit
and marinade in the fridge for about half an hour
but you could get that sit overnight
in the fridge if you want.
So we'll let that have that half an hour
just to kind of get used to it
and it will be reintroduced later
so I'll see you in half an hour.
All right, folks, just about to get my chicken out
of the fridge and I poured some of that onto my thumb.
Brilliant! This is just some olive oil, right?
You can use vegetable oil if you want.
Coconut oil, that'd be cheeky.
You can tell it is warm here
'cause I'm just dreaming of all like tropical ingredients.
I don't find that though
like recipe videos or in my normal cooking as well.
When it's warm, I'm like,
"Yeah, all tropical stuff in the winter,
but comfort food, cakes."
Ooh, this bowl was cold.
I wrapped it and sealed it in cling film,
nice and cold like that we're gonna get a slotted spoon
to help lift the chicken out.
We want to keep the sauce in there.
Just where am I? Am I getting lower?
Just for the time being.
Doesn't matter if you get some lumps
of the garlic on there as well,
it's all gonna go in eventually
but just for now, we'll just get that in there.
Oh, that smells so good already.
But what we're really looking to do right now
is just concentrate
on cooking the outside of that chicken, all right.
Beautiful. Part of me is still a little bit
like got to thinking,
"Oh yeah, I should have put some more coconut in there,"
but I don't really like coconut that much.
Oh, I don't mind a bounty.
I think it was like when I was younger
when I first have like curries,
it was like a comer always tasted to me
like a pudding, like of just pure coconut.
If you're interested, I actually quite like him address.
So if you ever see me in the street
and you happen to have him address,
offer me some please that'd be really kind of you.
I don't know why.
I just feel like the toasted coconut might have add
with another edge there,
but you're definitely getting sweetness
from the honey and the pineapple anyway.
All right, this is real talk now folks.
This smells absolutely outstanding.
Now I might, it's my pure hope
that one day like 500 years time,
there will be smeller vision.
There was this rumour about something
that was going into a TV or a PC monitor.
Your phone might be a bit far fetched for that.
But like, you know how like primary colours
is like a certain number that create all the other colours.
I'm probably wrong there.
But like there was the same thing apparently
with smells and there was this like guy
who invented this thing that emitted
like different smells out of the television
that used a combination of them in different ratios
but the point is it might sound absolutely ridiculous.
Now, and I have no idea how they do it
but just imagine in like 500 years
I don't know where YouTube will be in 500 years
but just imagine like, if it's like,
"Oh my gosh! You didn't even have a smell
of vision back then."
It could happen.
Long story short, this smells amazing
and I wish you could smell it too.
The only way you can do it is if you cook it
and if you do send me a photo on your social media choice.
The things you say in between something simmering.
This has had a solid 15 minutes reducing down now
so I'm gonna add it in,
just bringing the rice back up to heat.
Looking awesome! Let's go!
So we'll bring this back up to the heat
and you can see it kind of thickened as we got there
as it was reducing down,
we're gonna do that the same folks.
Keep stirring this and keep stirring the rice
from time to time too
and if you're uncertain about the chicken,
after the 15 minutes, take your piece out,
cut it in half
and well if it ain't well done, you've done something wrong.
Sorry, just to be blunt.
Oh wow! That has stained the chicken
and reduced down massively so off the heat.
My rice is in a bowl.
This should calm down quite quickly.
Other thing to do is just chop up some coriander.
If you wish of that, let's serve it.
Here we go folks.
The pineapples tilt in slightly
so I'm just gonna put a little bowl here.
Hopefully that'll keep it slightly upright
just for you guys to see it.
And I think it's sensible to add the rice in first of all
because it's a bit more rigid, but here we go.
Look at that stain chicken.
Look at that colour. That is amazing.
Oh no! This is really hard on my own.
Love the gloss and the sheen on that.
Look at that.
We can sprinkle on a little coriander.
I say a little,
some of you guys absolutely hate it
when I put anything on there.
Cilantro man! Why did you get ruin it with cilantro?
Taste like cats. (cat meows)
And some sesame seeds.
Good times.
What a stonker!
I'm not sure how much more I can tilt it
without it falling out.
This is my fun now. (screams)
Mrs. B and Chloe haven't come back yet
so I wanna try this before.
It's still slightly warm
which is quite roughly for me to have it like that
and I also think I like the edible bowl thing
because it kind of saves on washing up.
I'm not sure that's the only reason,
I love the whole like grab food stuff
but this is our bowl or our boat,
"Fill these boats man."
And I think you'll agree, we have rice.
Oh my gosh!
Wow! It's light and fluffy
but those chilli flakes pack a punch
and I did drizzle a teeny bit of honey in just
as I put it into my bowl, just fancy doing it.
It gave it a nice little sweet edge, but then
Wow! That packs,
a little bit of a punch,
but okay, not bad.
And then some chicken, which is glossed.
I love that shine stained in a teriyaki.
It reminds me when I did the Cola chicken a while ago.
You get a similar sort of look to that.
Oh my gosh! Someone chucked me a lifeboat
'cause I am diving right into that.
That is amazing.
At first I was like, "Ooh salty!"
but then a sweet wave comes in.
I think we've got the balance just right.
So do make sure because there is probably quite a high risk
of going way too salty with that.
Remember my soy source was a low salt one.
Anyway, it went 50/50.
I might tweak it
so it's a bit more honeyish, but that is perfect.
So good! Wholesome.
There's a little squeak in a cheek with a glossiness.
I don't know if this sesame seeds added anything instantly
as with the coriander, but it's fun.
It looks cool
and that my friends is your food in a boat.
Awesome! Get it awesome
'cause it's O-A-R awesome.
Hope you enjoy the video folks.
If you try it, do share me a photo
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Let's see what they think.
♪ If I take you to my crib, ♪
♪ you'll be in for a fill. ♪
♪ I'll be spitting on the menu. ♪
♪ Chuck some food on the grill. ♪
♪ I like to do my cooking at 10 to nine. ♪
♪ You can do it anytime ♪
♪ and you'll be just fine. ♪
- How ya partner?
- Hi.
- You're alright? - Yes. This looks nice
- Look, it is your 12th birthday
soft, I dunno what was in it. - Kind of,
but it was the other way around.
The pineapple was upright
and they sliced the top off
and scoot the filling out
and put the rice in there like that.
- Oh right.
- Not like that.
- Oh, sorry. I think
that looks better though. - I like it
- Because if you had it upright,
you'd be like, a bucket. You didn't know what's--
- Yeah , there was. (both laughing)
- A pineapple bucket.
That is a pineapple rice.
It's got some chilli flakes in it.
- That's very nice.
That's got a bit of a kick to it now.
Oh my gosh! The back of my mouth is on fire.
I'll try this then.
- This is a teriyaki.
Mrs. B and I had teriyaki chicken in Chicago on a stop,
didn't we? when we did a train journey across America.
There's a woman, "Yummy, yummy right here."
I know it's like, we were really not hungry
and we just stood by her waiting for like two hours
to the point where like,
"Should we get some teriyaki chicken?"
- Tasty, it's not as spicy if you eat it all together.
- Oh cool. That's probably what you should do to be honest.
Awesome. Well happy 12th birthday, 25 years ago.