
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)

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