Pulpo Bilong Mi (grilled Octopus With Pineapple Chutney)
Pulpo Bilong Mi, or Grilled Octopus with Pineapple Chutney, is a traditional dish from Melanesian cuisine that combines the flavors of tender grilled octopus with a tangy and sweet pineapple chutney. This dish is perfect for a special occasion or a unique addition to your seafood repertoire.
Ingredients
- 1 whole octopus, cleaned and tenderized
- 2 cups fresh pineapple, diced
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the pineapple, red onion, red bell pepper, brown sugar, apple cider vinegar, soy sauce, garlic, salt, and pepper to make the chutney. Set aside.
- Brush the octopus with olive oil and season with salt and pepper.
- Grill the octopus for 4-5 minutes per side, or until charred and cooked through.
- Serve the grilled octopus with the pineapple chutney on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Grill Tongs Brush
Tools
Knife Cutting board Bowl
Serving suggestions
Serving suggestions: Serve the Pulpo Bilong Mi with a side of steamed rice and a fresh green salad.
Tips & tricks
Tips: Make sure to tenderize the octopus before grilling to ensure a tender and flavorful result.
Cost
$25