Growing up we used to eat pineapple that was either canned or already cored and sliced. Walking around the store I never knew that the prickly fruit things were actually pineapple I just thought they were some exotic fruit that would probably hurt if I picked it up. I remember begging my mom to get one and when she did the mystery had been solved. When we cut into it there was this fresh sweet smell of pineapple. This is when I discovered that fresh fruit is WAY different than eating it pre-sliced. It’s sweeter, fresher and juicier. It doesn’t taste like artificial syrup and it’s not bitter or sour from sitting out too long. It’s just perfect. If you’re not already eating fresh pineapple I suggest you start now especially for this recipe.
This is probably my new favorite because it’s vegan, packed with flavor, and it’s a traditional Asian dish with summer flair. I love switching things up from their traditional ways and you simply can’t go wrong by adding pineapple. I mean doesn’t pineapple make everything taste better? Okay maybe not everything but it makes this so much better. Try it you won’t be disappointed.
• 1 cup brown rice
• ¼ red onion
• 2 cloves garlic minced
• 1 tablespoon mirin
• ½ lime squeezed
• Salt and pepper to taste
• 1 cup pineapple chopped
• Handful cilantro
• 1 cup mixed frozen vegetables
• 1 cup pineapple
• 3 tablespoons olive oil
• ¼ cup soy sauce
• ¼ cup honey (I prefer local)
• ½ cup chopped pineapple
• ½ teaspoon sliced ginger
• 1 garlic clove
Blend all the ingredients in a blender until smooth
Cook the rice according to the instructions on the bag/box. When the rice is done cooking sauté the onion and garlic in one tablespoon of olive oil until soft. Add the mirin to deglaze the pan. Fold in the rice, add the lime juice and two tablespoons of oil. Salt and pepper as desired then add ½ cup of the teriyaki sauce. Let that simmer on medium low for a couple of minutes to reduce the liquid a little. Add the chopped pineapple, vegetables and cilantro, fold to combine and serve.
• Use the extra teriyaki sauce to sauté vegetables or to marinate meat before grilling, you could even stir into zucchini noodles and top with sesame seeds, I personally love it as a salad dressing.
• I like using frozen vegetables because they’re usually already soft enough to eat when they thaw out which makes it easier to maintain their vibrant color, it’s also convenient and saves on time. If you’re using fresh vegetables, add that into the rice with the sauce and sauté until they’re soft then fold in the pineapple and cilantro.
• When buying fresh pineapple look for ones that are more yellow than green those are the ripe juicy ones.