Grilled Pineapple Curry Bowls with Coconut Lime Jasmine Rice

Ingredients

• •1 medium pineapple, peeled, cored, and sliced into rings
• •1 tablespoon coconut oil
• •1 cup jasmine rice
• •1 3/4 cups coconut milk
• •1/2 teaspoon salt
• •1 lime, zested and juiced
• •1 tablespoon green curry paste
• •1 cup coconut cream
• •1 yellow bell pepper, sliced
• •1 red bell pepper, sliced
• •1 medium zucchini, sliced
• •1/2 cup fresh cilantro, chopped (for garnish)
• •1/4 cup toasted cashews (for garnish)

Instructions

1. 1

   Preheat your grill to medium-high heat. Lightly brush the pineapple rings with coconut oil to prevent sticking and enhance the caramelization process.

2. 2

   Place the pineapple rings on the grill and cook for 3-4 minutes per side, or until charred and golden brown. Remove from the grill and set aside.

3. 3

   In a medium saucepan, combine the jasmine rice, coconut milk, 1/2 teaspoon of salt, and 1 cup of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

4. 4

   Once the rice is cooked, fluff it with a fork and stir in the lime zest and juice for a fragrant, citrusy finish. Cover and set aside to keep warm.

5. 5

   In a large skillet, heat the remaining coconut oil over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

6. 6

   Pour in the coconut cream and stir until the curry paste is fully incorporated. Add the sliced yellow bell pepper, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables are tender but still vibrant.

7. 7

   To assemble the bowls, start with a base of coconut lime jasmine rice. Top with a generous portion of the curry vegetables and a few grilled pineapple rings.

8. 8

   Garnish with fresh cilantro and toasted cashews for added flavor and crunch. Serve immediately and enjoy your tropical-inspired meal!