Meatless Monday recipe of the week: Dolelicious Pineapple-Bean Boats

This is slightly dorky, but we just couldn’t resist a Columbus Day-themed Meatless Monday post.

So, we hunted around until we found this fun little vegetarian side dish. It’s more than perfect because not only does it have the requisite Caribbean feel (pineapple!), but it also has a nautical reference in title and structure that’s irresistible.

Pair it with a salad, soup, pasta or even tacos and think of warmer places while you dork out with us this cloudy Meatless Monday.

Dolelicious Pineapple-Bean Boats

1 large, fresh pineapple

3 cans (about 15 ounces each) vegetarian baked beans

1 can (11 ounces) mandarin oranges, drained

1 small mango, peeled, pitted and cut into 1-inch pieces

1/2 cup mango chutney

2 tablespoons cider vinegar

1/2 teaspoon ground allspice

1/4 teaspoon crushed red pepper flakes

1/2 cup slivered almonds (optional)

Preheat oven to 350 degrees. Lightly coat a 2 to 3 quart oven proof casserole with non-stick cooking spray.

Cut pineapple in half lengthwise, leaving stem attached. Leaving a 1/4-inch edge on the sides and bottom of each pineapple half. Remove the fruit.

Core and cut the fruit into 1-inch pieces. Reserve pineapple shells and 2 cups fruit. (Save remaining pineapple for another use).

Combine beans, mandarin oranges, mango, pineapple, chutney, vinegar, allspice and pepper in a large bowl. Stir to blend.

Transfer bean mixture into prepared casserole. Bake, uncovered, 1 to 1-1/4 hours or until hot and bubbly.

Arrange pineapple shells on serving platter. Spoon half of the beans in each shell. Sprinkle 1/4 cup almonds over each bean boat.

— Recipe from www.dole.com.