Todd Toven's Tropical Pineapple Rice Bowl | Blackstone Griddles

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango adds a tropical flavor while canned pineapple is often less expensive.

cashews

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and nutrition, while sunflower seeds are usually more affordable.

Slice the pineapple in half and scoop out the flesh to create a bowl.

Dice the pineapple flesh and mix it with red onion, red bell pepper, serrano peppers, cilantro, lime juice, ground black pepper, and salt to make a salsa.

Cook 1 cup of basmati rice with 1.5 cups of water and season with pineapple Sriracha and cilantro.

Prepare fish fillets (sheep's head and mangrove snapper) by patting them dry and seasoning with avocado oil and Blackstone pineapple Sriracha seasoning.

Heat the Blackstone griddle and cook the fish fillets for about 3 minutes on each side until blackened.

Fill the hollowed pineapple with the cooked rice and top with the fish fillets.

Add the pineapple salsa on top of the fish and rice, ensuring it's visually appealing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens