Caribbean Vegan Fusion Feast: Grilled Pineapple Skewers & Creamy Spiced Cauliflower Rice Bowls

Allergens

Soy, gluten (if using soy sauce containing wheat)

Ingredients

• 1 large fresh pineapple
• 16 oz extra
• firm tofu, cubed
• 1 medium cauliflower, cut into florets
• 2 cups cooked brown rice
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1/4 cup fresh lime juice
• 3 tbsp soy sauce
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare the grilled pineapple skewers: Cut the pineapple into 1 inch thick slices, then remove the core. Slice the pineapple slices into triangles and thread them onto metal or wooden skewers with tofu cubes, bell pepper slices, and red onion rings.
2. In a small bowl, whisk together lime juice, soy sauce, 1 tbsp of olive oil, smoked paprika, cumin, turmeric, salt, and pepper to taste. Brush the skewers with this marinade and let them rest for at least 30 minutes in the refrigerator.
3. While the skewers are marinating, prepare the creamy spiced cauliflower rice bowls: In a large pan over medium heat, warm the remaining 1 tbsp of olive oil. Add the cauliflower florets and cook until slightly tender, about 5 minutes. Stir in cooked brown rice, seasonings, and mix well.
4. Grill the pineapple skewers on high heat for 2 3 minutes per side or until the pineapple is lightly charred and tofu is golden brown.
5. To serve, spoon the creamy spiced cauliflower rice into bowls and top with grilled skewers. Garnish with fresh cilantro leaves.

Chef’s Insight

To bring out the natural sweetness of pineapple, allow it to rest at room temperature for 10 minutes before grilling.

Notes

This recipe is perfect for a tropical-themed dinner party or simply for an exotic weeknight meal.