Vegetarian Hawaiian Snack: Grilled Pineapple and Veggie Skewers with Coconut Lime Rice

Allergens

None

Ingredients

• 1. Fresh pineapple, cut into 1
• inch cubes 2. Bell peppers, assorted colors, cut into 1
• inch squares 3. Zucchini, sliced into 1/2
• inch thick rounds 4. Red onion, cut into 1
• inch pieces 5. Jasmine rice, uncooked 6. Coconut milk, canned 7. Lime juice, freshly squeezed 8. Salt, to taste 9. Black pepper, ground, to taste 10. Olive oil, extra virgin 11. Fresh cilantro, chopped, for garnish 12. Green onions, thinly sliced, for garnish

Instructions

1. In a large bowl, combine the pineapple, bell peppers, zucchini, and red onion pieces. Drizzle with olive oil, season with salt and black pepper, then toss to coat.
2. Preheat your grill or grill pan to medium high heat. Thread the prepared vegetables onto skewers, alternating between different items for a vibrant presentation. Grill the skewers for 4 5 minutes per side until tender and slightly charred. Remove from heat and set aside.
3. Cook the jasmine rice according to package instructions, then fluff with a fork. In a separate bowl, whisk together coconut milk, lime juice, salt, and black pepper to taste. Gently fold the coconut lime mixture into the cooked rice until well combined.
4. To serve, place a scoop of the coconut lime rice on each plate, then top with one or two grilled vegetable skewers. Garnish with chopped cilantro and green onions for an added touch of flavor and color.

Chef’s Insight

The key to this dish is balancing the sweetness of the pineapple with the tangy bell peppers and lime juice, creating a symphony of flavors that will delight your taste buds.

Notes

For a more flavorful dish, marinate the vegetables in the olive oil and seasoning mixture for at least 30 minutes before grilling. - To elevate the presentation, garnish with toasted coconut flakes or fresh edible flowers.