Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn


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Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn
Lately, Alex (my fiancé) has expressed more interest in plantbased meals. So OF COURSE I had to jump all over this opportunity! Besides pizza, Alex loves chicken and rice. So I took this recipe (adapted from Forks Over Knives, my go-to resource for recipes) to suit his tastes.
Servings
people
Ingredients
  • 3/4 cup brown rice about 3-4 cups cooked (I used 1.5 packs of frozen brown rice by Trader Joes)
  • 1 pineapple cored, cut into 1/2 inch thick slices
  • 1 red bell pepper halved lengthwise
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar (or cane sugar)
  • 2 cloves garlice minced, about 1 teaspoon
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Fresh Ginger grated
  • cracked black pepper to taste
  • red chili flakes to taste
  • 2 teaspoons cornstarch
  • 1 cup frozen shelled edamame thawed
  • 6 scallions white and green parts, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons unsalted roasted peanuts
  • 8 chickn nuggets I used the Mandarin Orange Cripsy Chick'n by Gardein (but not the sauce it comes with)
Servings
people
Ingredients
  • 3/4 cup brown rice about 3-4 cups cooked (I used 1.5 packs of frozen brown rice by Trader Joes)
  • 1 pineapple cored, cut into 1/2 inch thick slices
  • 1 red bell pepper halved lengthwise
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar (or cane sugar)
  • 2 cloves garlice minced, about 1 teaspoon
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Fresh Ginger grated
  • cracked black pepper to taste
  • red chili flakes to taste
  • 2 teaspoons cornstarch
  • 1 cup frozen shelled edamame thawed
  • 6 scallions white and green parts, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons unsalted roasted peanuts
  • 8 chickn nuggets I used the Mandarin Orange Cripsy Chick'n by Gardein (but not the sauce it comes with)
Instructions
  1. If grilling, prepare the grill. If broiling, heat oven broiler to high and line a rimmed baking sheet with aluminum foil.
  2. PREPARE GRAINS: Bring rice and 1 1⁄2 cups of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and keep warm; fluff rice with a fork.
  3. GRILLED VEGETABLES; IF USING A CHARCOAL OR GAS GRILL: Grill pineapple and red pepper on the rack of a covered grill directly over medium-high heat, turning over once halfway through cooking, for 5 to 7 minutes, or until grill marks form. IF BROILING: Place pineapple and red pepper on prepared baking sheet. Broil for 2 to 3 minutes, or until lightly charred.
  4. MAKE SAUCE: Combine 1⁄4 cup of water, soy sauce, sugar, garlic, lime juice, ginger, and black pepper in a saucepan. Bring to a boil, then reduce heat to low, and simmer, uncovered, for 2 minutes. Mix arrowroot powder with 1 tablespoon of water, then whisk mixture into sauce. Cook, stirring, until thickened and bubbly. Simmer for 1 minute more. Remove from heat.
  5. PREPARE CHICKN: On a non-stick pan (or use about a tablespoon of oil), heat the nuggets of chick'n over medium heat until golden brown. Once cooled, cut into smaller pieces.
  6. PREPARE RICE: Set aside 3-4 slices of pineapple. Chop remaining pineapple and bell peppers into bite-size chunks and add to rice, along with edamame, sliced scallions, chick'n nuggets, and all of the sauce. Mix well.
  7. Top rice with toasted sesame seeds and peanuts. Serve with slices of grilled pineapple.
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