1STEP 1 | Boil pineapple peel in a pot of water to create a naturally sweet and tangy broth.
Seafood Feast Boil with Fruit and Aromatics
A lavish seafood boil feast tossed in tangy pineapple, aromatics, and rich sauce!
This colorful seafood boil is a fun, hands-on party feast. Seafood is blanched in pineapple peel broth to lock in sweetness, then tossed in a large wok with sautéed garlic, fennel, sun-dried tomatoes, herbs, paprika, and a touch of doubanjiang along with corn, potatoes, and vegetables. Finished with crisp diced apples and pineapple, it is served family-style over banana leaves.
Time40min
SuitableHome-cooking fans
MethodStir-fry
Occasion-
SeasonAll seasons
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Blanch seafood in batches in the pineapple broth: remove shellfish immediately once opened; cook prawns and whelks until done, then drain.
3STEP 3 | Heat oil in a large wok, add sliced red onion, sliced garlic, minced garlic, and whole garlic cloves, sautéing until fragrant.
4STEP 4 | Add chopped sun-dried tomatoes, sliced fennel, rosemary, and thyme sprigs, stir-frying to release deep aromatics.
5STEP 5 | Add paprika, olives, a pinch of salt, and a spoonful of Worcestershire sauce, tossing well.
6STEP 6 | Add precooked potato chunks, sweet corn, Brussels sprouts, and carrots, tossing to coat in the savory sauce.
7STEP 7 | Pour in the reserved seafood cooking broth, bring to a boil, and stir in a spoonful of chili bean paste (doubanjiang) for extra depth.
8STEP 8 | Return all cooked seafood and pre-steamed King crab into the wok to absorb flavors; toss in diced apples and fresh pineapple chunks just before taking off heat, then pour over banana leaf lined table to serve feast-style.
Tips and Pitfalls
Pineapple Broth
Boiling pineapple peel produces natural fruit acids that remove seafood gaminess and enhance natural sweetness.
Remove Shellfish Promptly
Take clams and mussels out the moment they open so they remain tender and plump.
Add Fruit Last
Add fresh apples and pineapple right before plating so they retain their crisp texture without becoming soggy.
Doubanjiang Flavor Depth
A spoon of doubanjiang added to western herbal seafood broth adds a savory, subtly spicy kick.
Overview
This colorful seafood boil is a fun, hands-on party feast. Seafood is blanched in pineapple peel broth to lock in sweetness, then tossed in a large wok with sautéed garlic, fennel, sun-dried tomatoes, herbs, paprika, and a touch of doubanjiang along with corn, potatoes, and vegetables. Finished with crisp diced apples and pineapple, it is served family-style over banana leaves.
