Polynesian Vegetarian Dinner: Tropical Grilled Pineapple Skewers with Papaya Slaw & Coconut Rice

Allergens

Coconut (tree nut)

Ingredients

• 2 large pineapples
• 1 small head of cabbage (napa or green)
• 1 ripe papaya
• 1 medium red onion
• 1 cup shredded coconut
• 2 cups jasmine rice
• 4 cups vegetable broth
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the pineapple skewers: Cut the pineapple into bite sized chunks, remove cores, and set aside. In a small bowl, combine the vinegar, olive oil, salt, and pepper to create a marinade. Add the pineapple pieces to the marinade and let them sit for 15 minutes.
2. Prepare the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, vegetable broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and let simmer for 18 minutes. Remove from heat and let stand, covered, for an additional 5 minutes. Fluff with a fork and stir in the shredded coconut.
3. Prepare the papaya slaw: Thinly slice the cabbage, chop the red onion, and dice the papaya into small pieces. In a large bowl, combine the cabbage, onion, and papaya. Toss with the remaining marinade from the pineapple skewers.
4. Assemble the dishes: Thread the marinated pineapple pieces onto skewers, leaving space between each piece for grilling. Heat a grill or grill pan to medium high heat and cook the skewers for 2 3 minutes per side, until grill marks appear and pineapples are slightly caramelized.
5. To serve, place a scoop of coconut rice on each plate, top with grilled pineapple skewers, and spoon papaya slaw on the side. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of flavors and textures creates a perfect harmony in this Polynesian-inspired dish

Notes

Adjust seasoning as needed based on personal preference