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Rainforest Cafe Recipes

Updated June 14, 2019 307 votes 137 voters 18.8k views7 items

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Rainforest Cafe recipes - the easy way to prepare the best dishes from the Rainforest Cafe's menu. These are copycat recipes, not necessarily made the same way as they are prepared at Rainforest Cafe, but closely modeled on the flavors and textures of Rainforest Cafe's popular food, so you can bring the exotic tastes of one of the best chain restaurants in the US to your own table for a fraction of the cost.

The Rainforest Cafe opened its first location in the Mall of America in Bloomington, Minnesota in 1994 and expanded slowly across the US to its current roster of 32 locations in 12 US states and five countries internationally. The restaurants mimic the surroundings of an actual rainforest such as misting water, lush vegetation, and exotic animals. 

From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.

Making Rainforest Cafe recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Rainforest Cafe recipes from around the Web.
  • 1

    Volcano Cake Dessert

    Volcano Cake Dessert
    Photo: Wikimedia Commons / CC-BY

    4 chocolate brownies, already made, cut into 8 inch pieces
    1 can whipped cream
    3 tablespoons caramel sauce
    12 scoops vanilla ice cream, more if you like
    3 tablespoons hot fudge, warmed

    - Arrange scoops of ice cream in the center of a chilled large round plate.
    - Place brownies along the sides of the ice cream, making it look like a volcano shape.
    - Drizzle down sides and top with both sauces.
    - Add whipped cream all over the sides and down the center of the volcano.
    - Drizzle volcano with more sauce and stick a sparkler or streamer in the middle.
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  • 2

    Rasta Pasta

    Rasta Pasta
    Photo: Metaweb / CC-BY

    1 (8 ounce) box bow tie pasta
    2 cloves garlic
    2 teaspoons olive oil
    1 cup chopped fresh spinach
    1 cup broccoli floret
    1 medium red pepper , roasted
    1 cup grilled chicken , sliced into 1/2 inch wide strips
    1 cup prepared alfredo sauce
    1/8 cup basil pesto
    1 teaspoon italian seasoning
    2 teaspoons shredded parmesan cheese

    - Cook pasta according to package directions.
    - In a large skillet, saute garlic in olive oil.
    - Add spinach and broccoli, red pepper and grilled chicken; toss to combine.
    - Stir in Alfredo sauce and pesto; simmer for 5 minutes.
    - Drain pasta; pour into a bowl.
    - Top with sauce; toss well.
    - Sprinkle with Italian seasoning and Parmesan cheese.
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  • 3

    Rainforest Cafe Honey Mustard Dressing

    Rainforest Cafe Honey Mustard Dressing
    Photo: Wikimedia Commons / CC-BY

    1/3 C. Honey Mustard (French’s)
    1/4 C. Mayonnaise
    1/4 tsp. Cayenne Pepper

    - Mix mustard, mayonnaise and cayenne pepper together; blend well.
    - Place in a covered container; refrigerate until ready to use.
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  • 4

    Caribou Coconut Chicken

    Caribou Coconut Chicken
    Photo: Metaweb / CC-BY

    1 1/2 lbs. Chicken Breast (boneless, skinless, 1/3″ – 1/2″ thick)
    2 tsp. Salt
    2 tsp. Sugar
    2 C. Flaked Coconut
    1 C. Corn Starch
    1/4 C. Flour
    2 Eggs (beaten)
    1/4 C. Water
    Deep fryer or deep skillet
    Vegetable Oil (for deep frying)

    - Trim chicken breasts 4" long and 2" wide; sprinkle sugar and salt.
    - Place chicken in a zip lock bag; marinate in the fridge for 4 hours.
    - Rinse chicken lightly; drain.
    - Place coconut, cornstarch and flour in a bowl; mix well.
    - In a separate bowl place beaten eggs and water; blend well.
    - Dip chicken in egg wash; place in coconut mixture and coat well.
    - In a frying pan over medium-high heat with hot oil, place chicken and cook until golden.
    - Serve with honey mustard sauce; serve pineapple rounds sliced in half on the side if desired.
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