Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise
Instructions
For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.