Polynesian Luau Feast: Grilled Marinated Pineapple, Coconut Rice, and Tropical Slaw

Allergens

Soy, Wheat (gluten)

Ingredients

• 2 cups long
• grain white rice
• 1 cup coconut milk
• 2 cups water
• Salt, to taste
• 1 large pineapple, peeled, cored and cut into rings
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1/4 cup brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1 small red onion, thinly sliced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup diced mango
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Instructions

1. Rinse the rice under cold water and drain well. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 20 minutes or until the rice is cooked through and all liquid is absorbed. Fluff with a fork and set aside.
2. In a large bowl, whisk together soy sauce, lime juice, brown sugar, vegetable oil, ginger, and garlic. Add pineapple rings and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
3. Preheat a grill or grill pan over medium high heat. Grill pineapple rings until slightly charred and heated through, about 2 3 minutes per side. Set aside.
4. In a large bowl, toss together red onion, shredded cabbage, carrots, mango, cilantro, salt, and pepper.
5. Serve the grilled marinated pineapple, coconut rice, and tropical slaw on individual plates, garnishing with additional fresh cilantro if desired.

Chef’s Insight

Don't be afraid to experiment with different fruits in the slaw for unique flavor combinations. - For added visual appeal, garnish with a sprig of fresh mint or edible flowers.

Notes

Feel free to add protein to the dish, such as grilled chicken or shrimp. - For a vegan option, replace soy sauce with tamari and use a vegetable-based butter for grilling the pineapple.