Hawaiian Vegetarian Luau Feast: Tropical Poke Rice Bowl & Grilled Pineapple Skewers

Allergens

Contains no common allergens unless specified.

Ingredients

• For Tropical Poke Rice Bowl: 1 cup sushi rice 1 cup coconut milk 1/2 cup teriyaki sauce 1/4 cup soy sauce 1 tablespoon sesame oil 1 teaspoon brown sugar 1 avocado, sliced 1 cucumber, thinly sliced 1/2 cup edamame, shelled and cooked 1/4 cup green onions, chopped 1/4 cup toasted sesame seeds For Grilled Pineapple Skewers: 1 pineapple, cored and cut into 1
• inch chunks 1/2 cup soy sauce 1/4 cup brown sugar 2 tablespoons honey 2 tablespoons lime juice 1 teaspoon grated ginger 8 wooden skewers 1 cup red bell pepper, cut into 1
• inch squares 1 cup cherry tomatoes

Instructions

1. For Tropical Poke Rice Bowl:
2. In a medium saucepan, combine rice and coconut milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork.
3. In a small bowl, whisk together teriyaki sauce, soy sauce, sesame oil, and brown sugar until well combined. Set aside.
4. Divide rice evenly among two bowls. Top with sliced avocado, cucumber, edamame, green onions, and drizzle with sauce mixture. Sprinkle with toasted sesame seeds. For Grilled Pineapple Skewers:
5. In a small bowl, whisk together soy sauce, brown sugar, honey, lime juice, and grated ginger until well combined. Set aside.
6. Preheat grill or grill pan to medium high heat. Thread pineapple chunks, bell pepper squares, and cherry tomatoes onto skewers.
7. Brush skewers with sauce mixture and grill for 2 3 minutes per side or until slightly charred and tender.

Chef’s Insight

Balance flavors and textures for an unforgettable dining experience.

Notes

Adjust the spiciness or sweetness of the dishes according to your taste preference.