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Ingredients

Pineapple and Zucchini Salsa:

• 2 1/2 pounds zucchini, shredded
• 1 large carrot, shredded
• 1/2 pineapple, chopped
• 1 large yellow onion, chopped
• 1/2 bunch cilantro, leaves chopped
• 1 teaspoon chopped garlic
• 1/2 teaspoon ground black pepper
• 2 ounces jalapeno peppers, chopped
• 3 ounces rice wine vinegar
• 3 ounces olive oil
• 1 teaspoon sugar
• Salt

Black Beans:

• 1 cup black beans, triple-washed
• 1 cup water
• 1 teaspoon chopped garlic
• Salt

White Rice:

• 1-ounce vegetable oil
• 1 cup medium-grain rice
• 2 cups hot water
• 1 tablespoon granulated garlic
• 1 tablespoon salt

Al Pastor Adobo Marinade:

• 4 arbol chiles
• 3 Guajillo chiles
• 3 ancho chiles
• 2 chipotle chiles
• 6 ounces white vinegar
• 6 ounces pineapple juice
• 5 ounces water
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 yellow onion, chopped
• 2 cloves
• 1/4 piece cinnamon stick
• 2 teaspoons salt
• 4 garlic cloves
• 2 teaspoons chopped oregano leaves
• 2 teaspoons ground cumin
• 2 pounds pork tenderloin (chicken may be substituded)

Description

Food Network Invites You To Try This Cha Cha Bowl Recipe From BBQ With Bobby Flay.

Food Network