Succulent Vegan Hawaiian Luau Feast: Tropical Poke Bowl & Grilled Pineapple Skewers

Allergens

Soy (in soy sauce or tamari), Tree Nuts (in sesame seeds)

Ingredients

• 2 cups cooked quinoa
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1 cup edamame, shelled and steamed
• 1 cup diced avocado
• 1 cup canned corn kernels, drained
• 2 cups arugula, chopped
• 2 tablespoons sesame seeds, toasted
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 3 pineapples, peeled and cored
• 1 cup diced red onion
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper, to taste
• 12 wooden skewers

Instructions

1. In a large mixing bowl, combine the cooked quinoa, cucumber, red bell pepper, edamame, avocado, corn, and arugula. Set aside. In a small bowl, whisk together rice vinegar, soy sauce or tamari, sugar, ginger, and garlic. Pour over the quinoa mixture and toss to combine. Sprinkle with sesame seeds and set aside to marinate for at least 30 minutes. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together red onion, olive oil, lime juice, salt, and pepper. Thread the pineapple pieces onto skewers, brushing them with the onion mixture. Grill the skewers for 3 4 minutes per side until slightly charred and tender. To serve, divide the quinoa mixture among six bowls and place a grilled pineapple skewer in each bowl.

Chef’s Insight

The secret to perfectly grilled pineapple is to let it caramelize slightly while still retaining a tender interior.

Notes

This recipe can be easily adjusted to accommodate different dietary preferences and restrictions.