Grilled Pineapple Rice Recipes

GRILLED PINEAPPLE FRIED RICE

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pineapple wedges on the grill and cook, turning occasionally, until browned all over, about 8 minutes total. Transfer pineapple to a cutting board and cut into a medium dice.
• Remove grilling grate and place wok on top of coals. Alternatively, place wok over high on a stovetop. Place 2 tablespoons of oil in wok and heat until shimmering. Add onion and bell pepper to wok and cook, stirring occasionally, until onion has softened and is just starting to brown. Add in cashews and garlic and continue to cook until garlic is fragrant, about 1 minute.
• Push all ingredients in wok to the side and add in eggs. Use spatula to scramble eggs while they cook. When done cooking push egg to the side with the other ingredients.
• Add in remaining tablespoon of oil and heat until shimmering. Add in rice, mixing with all ingredients in wok, and cook until heated through, about 3 minutes. Add in soy sauce and curry powder and mix until rice is uniformly coated. Mix in pineapple to taste. Remove from heat and mix in green onions. Season with pepper to taste. Transfer rice to a serving bowl and serve immediately.

GRILLED PINEAPPLE RICE

Steps:

• Cook rice in chicken broth according to package directions. Toss cooked rice with 1 teaspoon olive oil.
• While rice cooks, grill pineapple and green onions in a grill pan, or on an outdoor grill, until charred. Chop grilled pineapple and green onions into bite-sized pieces.
• Toss pineapple and onions with rice and season with salt and pepper, to taste.

GRILLED-PINEAPPLE RICE

Steps:

• Prepare grill for direct-heat cooking.
• Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices.
• Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks.
• In large nonstick skillet heat oil over medium heat; add scallions.
• Cook, stirring, until golden, 3 minutes.
• Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.