If you aren’t a year-round griller like me, not to worry my friends! I made this grilled pineapple inside on a stovetop griddle to show you that when you have a love of delicious food, all things are possible 🌈 ✨ even grilled tropical fruit in the wintertime.
Ingredients
Makes 2 bowls. Allow time for ingredients to marinate.
Tofu Poke
- 14 ounce extra firm tofu
- ½ cup coconut aminos
- 1 and ½ tbsp rice vinegar
- 2 cloves garlic, minced
- 1 inch piece of ginger, finely chopped
- ¼ of a sweet onion, julienned
Bowl Fillings
- ½ lb pineapple chucks:
- About ⅓-½ a full pineapple,
- with 1/4 cup coconut sugar.
- 2 cups black rice cooked (…never had black rice? you are in for a treat!)
- ¼ head of red cabbage, shredded
- 1 avocado, sliced or diced
- ½ cucumber, sliced
- ½ cup roughly chopped cilantro
- 2 scallions thinly sliced
- 4 radishes
- optional: sesame seeds for garnish
Directions
- Cook black rice according to package.
- Press the tofu to drain it of as much water as you can. Slice it into ½-inch or 1-inch cubes and place in a bowl.
- In a separate bowl, combine all the other ingredients listed under Tofu Poke, whisk until well combined, then pour over tofu pieces until they are submerged. Let them marinate for at least 10 minutes.
- Pineapple: Throw your chucks in a sealable bag with 1/4 cup coconut sugar. Toss well and let them marinate for at least 15 minutes.
- While the tofu & pineapple marinate, and the rice cooks, chop up your bowl fillings so they are ready to go for assembly!
- Dump the bag of pineapple onto a stovetop griddle and sear on medium heat for 2-4 minutes, or until desired temp.
- When the rice is done, divide it evenly among 2 bowls. Put all the chopped bowl fillings on top. Divide the pineapple evenly among the 2 bowls.
- Spoon the tofu evenly into both bowls leaving some of the marinade behind. Drizzle the entire bowl with the rest of the marinade once everything is assembled. Option to garnish with sesame seeds.
Enjoy those summer vibes!
