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

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.