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.
  • 3/4 cup brown riceabout 3-4 cups cooked (I used 1.5 packs of frozen brown rice by Trader Joes)
  • 1 pineapplecored, cut into 1/2 inch thick slices
  • 1 red bell pepperhalved lengthwise
  • 2tablespoons low-sodium soy sauce
  • 1tablespoon coconut sugar(or cane sugar)
  • 2cloves garliceminced, about 1 teaspoon
  • 1teaspoon fresh lime juice
  • 1 teaspoon Fresh Gingergrated
  • cracked black pepperto taste
  • red chili flakesto taste
  • 2 teaspoons cornstarch
  • 1 cup frozen shelled edamamethawed
  • 6 scallionswhite and green parts, thinly sliced
  • 1tablespoon toasted sesame seeds
  • 2tablespoons unsalted roasted peanuts
  • 8 chickn nuggetsI used the Mandarin Orange Cripsy Chick’n by Gardein (but not the sauce it comes with)
  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.