Pineapple Rice Bowl

I love rice bowls: sushi bowls, teriyaki bowls and now pineapple bowls. Try brown rice or cauliflower rice as your base, add your veggies, pick your sauce and eat! 

Gluten Free Soy Sauce

Coconut aminos are a popular, naturally gluten-free alternative to soy sauce that can provide a punch of savory flavor. 

Coconut aminos are similar in color and consistency to light soy sauce, making it an easy substitute in recipes.

It’s soy-, wheat- and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities.

Try the gluten free, vegan, organic and non-gmo Coconut Aminos by Coconut Secret

Coconut aminos can be hard to find, but not impossible. Check your local grocery store in the oriental section or buy online from Thrive Market or Amazon

Coconut Secret also makes a teriyaki marinade that is also gluten free, organic, vegan and non-gmo! 

Ingredients:

Pineapple

Tofu (Tofurkey) or chicken

1 cup Brown Rice or 1/2 cup riced cauliflower

Bone broth

Onion

Eggs

Extra Virgin Olive Oil

Coconut Aminos

I like to make my rice with bone broth instead of water.

Directions:

Slice the pineapple in half and hollow out the center of the pineapple to form your bowl. Save the pineapple to add back into the recipe at the end.

If you never taken the time to read the label on the rice bag then let me fill you in on the perfect way to make rice. Get a whistle pot (my favorite rice cooking pot) - I've never been able to find one outside of CookWorld brand pressure pot. Combine 1 cup of rice with two cups bone broth. Set the stovetop to medium heat and listen for the pot to whistle. When the pot is whistling, that means the mixture is bubbling. Turn off the heat and leave the lid on. Set a timer for 15 minutes - take the lid off at the 15 minute mark. Now you have perfectly cooked rice every time!

*If you are adding vegetables: Add 1/4 cup onion, celery, mushrooms, broccoli and cauliflower - any vegetable that you want to steam and soften. 

While my rice is cooking I chop my chicken (or tofu) into bite sized pieces and cook it on medium heat on a oiled (extra virgin olive oil) cast iron pan. Once the chicken (or tofu) is cooked, I add onion and cook until lightly translucent. I throw in eggs for added protein and a fried rice feel. Once the eggs are set, I throw in the rice and add in the coconut aminos. Start with a small amount of coconut aminos, do not drench the rice. I add a small amount of coconut aminos until the rice has completely changed to a darkened light brown color. The pineapple is the last item to be tossed in.

Pineapple “Bowl”

1. Cut the pineapple lengthwise (top to bottom) into 2 halves.

2. Use a knife to cut around the inside edge, then scoop out the fruit to hollow it into a bowl.

3. Chop the scooped pineapple into bite-sized chunks and set aside (you’ll add it at the end).

Cook the Rice (whistle pot method)

4. Add 1 cup rice + 2 cups bone broth to your whistle pot (or a pot with a tight lid).

5. Turn heat to medium and wait until the pot whistles (that means it’s bubbling/boiling).

6. As soon as it whistles, turn off the heat and do not remove the lid.

7. Set a timer for 15 minutes.

8. At 15 minutes, remove the lid and fluff the rice.

Protein (choose one or both)

Option A: Chicken

9. While rice rests, cut chicken into bite-sized pieces.

10. Heat an oiled cast iron pan over medium heat.

11. Cook chicken until fully done, then push it to one side of the pan.

Option B: Tofu

9. Chop tofu into bite-sized pieces.

10. Pan-fry tofu in a little olive oil over medium-high heat until golden.

11. Remove tofu from the pan and set aside.

Optional Vegetables

12. Add chopped veggies (ex: ¼ cup onion + celery + mushrooms + broccoli + cauliflower).

13. Cook until softened/steamed and onion is lightly translucent.

Eggs

15. Crack eggs into a separate small bowl one at a time (however many you like) and add to a bigger bowl to scramble.

    
    

    Tip: I crack one egg at a time into a small bowl first to avoid the risk of ruining the entire dish with a rotten egg. Finding a rotten egg rarely happens but even with store bought eggs or when collecting eggs from chickens at home it is a risk. I prefer not to waste the entire dish.

    
    

16. Add to the cast iron and scramble until just set.

Sauce

16. Add the cooked rice into the pan with the chicken/tofu/veggies/eggs.

17. Add coconut aminos a little at a time (don’t drench it).

18. Stir and keep adding small splashes until the rice turns a light brown and tastes right.

Add Pineapple + Serve

19. Add the chopped pineapple last and toss just until warmed through.

20. Spoon the fried rice mixture into the hollowed pineapple halves and serve.

Choice of veggies:

1/4 cup onions

Mushrooms

Peas

Snap Peas

Steamed broccoli

Diced carrots

Bell Peppers

Sauces:

Soy Sauce or coconut aminos (gluten free)

Teriyaki marinade (gluten free)

Honey, agave or maple syrup

*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Please let me know if you have any questions about anything listed above!

If you make this recipe, let us know! Leave a comment, message us, take a picture and tag it @kaitmanson or hashtag #letsgetkomfy on instagram!

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*These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease.