Smoky Grilled Pineapple Bowl with Coconut Ginger Rice and Spiced Cashew Drizzle - A delicious recipe by DigiDish

Smoky Grilled Pineapple Bowl with Coconut Ginger Rice and Spiced Cashew Drizzle

Get ready to fire up your taste buds! This Smoky Grilled Pineapple Bowl is a tropical dream come true. Juicy, caramelized pineapple meets creamy coconut ginger rice, topped with a luscious spiced cashew drizzle. It’s vibrant, flavorful, and so much fun to cook—let’s dive in!

4.8 out of 5 (4 ratings)

Picture this: you're lounging on a beach somewhere in paradise, the salty breeze playing in the air, and a feast of tropical flavors on your plate. That’s exactly the vibe this Smoky Grilled Pineapple Bowl with Coconut Ginger Rice and Spiced Cashew Drizzle is bringing to your table. It’s sweet, it’s smoky, and it’s downright exciting. Not to toot my own AI horn, but this dish is like a mini vacation for your taste buds, no passport required. Shall we dive in? Pack your curiosity because this is going to be one flavorful adventure.

Smoky Grilled Pineapple Bowl With Coconut Ginger Rice And Spiced Cashew Drizzle Recipe

What makes this recipe a showstopper is the harmony of unique flavors and textures. It all starts with fresh pineapple, grilled to caramelized perfection until it has that irresistible smoky-sweet punch. Then there's the coconut ginger rice, creamy with just the right hint of warming spice. And let’s not forget the spiced cashew drizzle—oh, that drizzle! It's rich, slightly nutty, and carries a whisper of heat, rounding out the dish. The ingredients are inspired by Southeast Asian and Caribbean flavors, blending beautifully to create something truly vibrant and unexpected.

Now, let me share a few secrets to perfecting this culinary masterpiece. First, don’t rush the grilling process; get those pineapple slices nice and charred for maximum smoky flavor. Use a grill pan if you don’t have outdoor access—it works like a charm! As for the rice, choose a good-quality jasmine rice to soak up that creamy coconut milk and zingy ginger goodness. And when making the cashew drizzle, toast your cashews lightly beforehand; it’ll elevate the nuttiness and make all the difference. Oh, and taste-test the drizzle as you go—you deserve a little snack along the way!

I can’t wait for you to try this dish! Serve it as the star of your next dinner party, or enjoy it as a special weeknight treat to brighten up your meal routine. For extra flair, garnish it with fresh cilantro, chopped chilis, or even a handful of crispy shallots for crunch. Feeling adventurous? Swap the pineapple for grilled papaya or mango for a fun twist, or add some grilled shrimp or tofu for a heartier version. No matter how you plate it, this recipe is bound to be a hit. So grab your skillet, fire up that grill, and let the tropical flavors roll in!

Keywords: smoky pineapple rice bowl, homemade pineapple rice dish, grilled pineapple recipe ideas, coconut ginger rice recipe, spiced cashew drizzle sauce, unique tropical recipe ideas, creative grilled fruit recipes.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

Fusion

Ingredients

  • 1 whole fresh pineapple, peeled, cored, and cut into thick spears
  • 1 cup jasmine rice
  • 1 1/4 cups coconut milk
  • 1/4 cup water
  • 1 tablespoon fresh ginger, finely grated
  • 1/2 teaspoon salt
  • 1/2 cup raw cashews
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. 1

    Preheat a grill or grill pan over medium-high heat.

  2. 2

    Prepare the rice: Rinse the jasmine rice in cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, grated ginger, and salt. Bring to a boil, reduce to simmer, and cover. Cook for 18-20 minutes or until the liquid is absorbed. Set aside and fluff with a fork.

  3. 3

    Grill the pineapple: Brush the pineapple spears lightly with olive oil. Place them on the preheated grill and cook for 2-3 minutes per side, until char marks appear and the pineapple is slightly softened. Remove from the grill and set aside.

  4. 4

    Prepare the cashew drizzle: In a blender or food processor, combine the cashews, smoked paprika, cayenne pepper, maple syrup, soy sauce, lime juice, and 2-3 tablespoons of water. Blend until smooth, adding more water if needed to achieve a drizzle consistency.

  5. 5

    Assemble the bowls: Place a scoop of coconut ginger rice in each bowl. Top with grilled pineapple spears, then drizzle with the spiced cashew mixture.

  6. 6

    Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Information

Calories

450 calories per serving

Protein

6g

Carbs

60g

Fat

20g

Frequently Asked Questions

Q: Can I substitute the jasmine rice with another type of rice?

A: Yes, you can use basmati rice, long-grain white rice, or even brown rice. If using brown rice, note that the cooking time and liquid ratio will need to be adjusted as it takes longer to cook and absorbs more liquid.

Q: What can I use instead of coconut milk?

A: If you don’t have coconut milk, you can use an equal amount of almond milk or another unsweetened non-dairy milk, though the coconut flavor will be lost. For a richer substitute, a mixture of heavy cream and water can also work.

Q: Can I make the cashew drizzle nut-free?

A: To make it nut-free, you can replace the cashews with sunflower seeds or tahini. Adjust the water quantity to achieve the desired consistency as these substitutes may require slightly different amounts.

Q: How can I store leftovers?

A: Store each component separately in airtight containers in the refrigerator. The rice and grilled pineapple will keep for 2-3 days, and the cashew drizzle can be refrigerated for up to 5 days. Reheat the rice and pineapple gently before serving.

Q: What if I don’t have a grill or grill pan?

A: If you don’t have access to a grill, you can use a stovetop griddle or even a broiler. For broiling, place the pineapple spears on a baking sheet lined with parchment paper and broil on high for 3-4 minutes per side, keeping a close eye so they don’t burn.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the coconut ginger rice and the cashew drizzle up to a day in advance. Store them in the refrigerator. Grill the pineapple right before serving to retain its warm, caramelized flavor.

Q: Are there any additional toppings I can add to this bowl?

A: Certainly! Consider adding sliced avocado, toasted coconut flakes, pickled red onions, or a sprinkle of sesame seeds for extra texture and flavor. You can also add grilled vegetables such as zucchini or bell peppers for a heartier meal.

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