BBQ Pineapple Bowl

August 17, 2017

Mix USDA brisket burnt ends with fresh pineapple, rice, and veggies for a tasty, shareable dish. Curly’s RoadTrip Eats Kansas City Style is tenderized and marinated in delicious BBQ sauce, giving flavor seekers a sweet and tangy taste experience.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4-6 Servings


1 package Curly's Kansas City Style

1 cup rice

1 bell pepper

1 14-oz can black beans, drained and rinsed

1 pineapple, diced

1 avocado, sliced

Juice of 1 lime

Freshly-chopped cilantro

Salt and pepper

Mexican blend cheese (optional)


1Heat Curly's Kansas City Style in the microwave or on the stovetop according to package directions.

2Set oven broiler to high. Carefully place the red pepper on the top shelf of the oven and roast until slightly charred.

3Remove and transfer the pepper to a bowl of ice water, let cool, peel the skin off the pepper, then slice into thin strips.

4Cook rice according to package directions. Once cooked, squeeze ½ of the lime juice over the rice and mix well.

5Transfer the rice to a large bowl/platter. Top with the the brisket, black beans, roasted red pepper slices, diced pineapple, avocado slices, and a sprinkle of cheese. Top with fresh cilantro and serve with lime wedges.


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