Caramelized Pineapple & Ground Beef Bowl Recipe With Lime Cream Will Bowl You Over With Flavor Beef Dinner

This flavorful beef bowl recipe was created after trying a meal in one of those meal kit delivery boxes that was really, really good. This easy caramelized pineapple and ground beef bowl recipe is not lacking in flavor.

If you don't eat red meat, you could substitute ground chicken, ground turkey or even ground pork. If you like things spicy, add a few squirts of Sriracha!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 1 1/2 cups jasmine rice
• 1 tablespoon butter
• 1/4 cup sour cream
• 1 large lime, juiced and zested
• 1 onion, sliced
• 1 poblano pepper, sliced
• olive oil
• 1 cup pineapple chunks, drained and patted dry on paper towels (reserve the juice)
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon beef stock concentrate (optional)

Here's how to make it: 

Cook the rice according to package directions. When it's finished cooking, add 1 tablespoon butter and 1 teaspoon of the lime zest. Set aside.

In a small bowl, combine the sour cream, 1 teaspoon lime zest and 1 teaspoon lime juice. Season with salt and pepper. Set aside.

Put the onion and poblano onto a baking sheet. Drizzle with olive oil and season with salt and pepper.

Cook in a preheated 450-degree F oven until they begin to char, about 15 to 18 minutes.

Heat a drizzle of olive oil in a skillet. Add the pineapple chunks and cook until they begin to char, about 4 minutes. Season with salt and pepper. Remove to a plate.

In the same skillet, add the ground beef, cumin, chili powder, garlic powder and beef stock concentrate, if using. Cook until meat is browned and cooked through. Add 2 tablespoons of the reserved pineapple juice and the caramelized pineapple. Season with salt and pepper. Cook about 2 minutes more to heat through.

To serve, put rice on the bottom of a bowl. Top with the meat mixture, the roasted onions and poblanos, and then the lime cream.

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