During later part of our recent cruise in the Bahamas, we decided to venture over to Spanish Wells on the island of Eleuthera. We had heard good things about the area, which is the fishing capital of the Bahamas. It was not too far out of our way as we were heading to the Abacos from Nassau.
The cruise was about 40 miles over the beautiful indigo water. We arrived late afternoon at the Spanish Wells Yacht Haven. After giving the Destiny a rinse down, we ventured out on our Boston Whaler, Destiny’s Child, to explore. We landed her near the Linder’s Supermarket after deciding to walk the rest of the way toward the restaurants are the far end. It was too shallow to approach by Whaler.
The old guy we met at the marina office, who now does pilot runs to the Devils Back, gave us a ride on his golf car with his Pomeranian to the Shipyard restaurant. I am not sure that I’d trust him to be our pilot through the coral reefs of the Devil’s Back but he was a quirky and sweet old gent, claiming to be one of the original decedents of the island’s settlers from England.
The Shipyard had great atmosphere and awesome food. I ordered fresh catch of the day: dolphin fish with spicy pineapple rice. It was amazing. The rice was spicy but the sweet pineapple balanced out the heat nicely.
Jamie had chicken and grilled pineapple which was tender and delicious. I told him before we left that we must come back for the lobster poppers!!! They looked absolutely delectable. (And we did got back and they were awesome but that is a story for another edition…)
It was such a treat to be out to a restaurant that had atmosphere and great food! After being in the Exumas for about a month, going out to a nice restaurant for a gourmet meal was a really treat. It was also a nice break from cooking in the galley for me. The Shipyard was almost like being at a fine US restaurant but with an amazing view.
We really enjoyed our time in Spanish Wells, a charming and quaint town full of friendly locals, good food and pretty views. We will definitely come back again to stay.
I knew that when we returned to the US, I would need to come up with my own version of pineapple rice. It is such a welcome change from the fried rice that is most commonly served in the states. Pineapple rice is a Thai traditional dish that can be easily adjusted to be vegetarian or vegan. It gets is spiciness from curry and hot peppers. It is also a great way to make use of leftover rice.
You can also turn this dish into a one pot meal by adding cooked chicken or shrimp to the recipe at the same time as the pineapple. Or serve it with blackened mahi or grouper or topped grilled chicken breast.
2 tablespoons grapeseed or canola oil
1 small sweet onion, finely diced
1 jalapeno or other hot pepper, minced (optional)
1 red bell pepper, diced
1 tablespoon ginger, grated or minced
2 garlic clove, minced
1/4 cup of chicken, vegetable stock or dry white wine
2 tablespoon soy sauce, or to taste
1 tablespoon fish sauce
1 teaspoon sesame oil
2 teaspoons curry powder (preferably Caribbean)
3 cups cooked white rice
1 1/2 cups fresh pineapple, medium dice
1/2 cup cashews, rough chopped
2 green onions, thinly sliced, green parts only
3 tablespoons cilantro, minced
Combine soy sauce, fish sauce, sesame oil and curry powder in a small bowl and stir to combine.
Add 2 tablespoons of oil to a large nonstick skillet or wok over medium high heat. When hot add onion and peppers and sauté until tender, 2 - 3 minutes. Add garlic and ginger along with the stock or wine and sauté until fragrant, about 1 minute.
Add rice to the pan and stir fry for an additional minute. Add soy sauce mixture, drizzling it around the pan. Stir to combine. Add pineapple. Continue to stir fry for about 5 minutes.
Remove from heat and stir in remaining ingredients.
If you don’t have time to make the rice, you can use Birds Eye frozen rice available in the freezer section of your grocery or Trader Joe’s also has frozen jasmine or brown rice, both of which I love. Just warm in the microwave to thaw the rice and add as directed in the recipe above.