Lately I’ve been feeling pineapple, but not cold, not in a smoothie. I wanted it warm, caramelized, slightly smoky. So I sliced a fresh pineapple into thick pieces and charred them in a hot non-stick pan until the edges turned golden and lightly sticky. The flavor deepened immediately, sweet, savory, almost comforting.
Pineapple is often seen as a symbol of welcome and hospitality. In parts of Asia, it also represents prosperity and good fortune. It felt like the perfect ingredient to build something bright yet comforting.
So I turned it into a simple sweet-and-savory rice bowl. After charring the pineapple, I set it aside and sautéed vegetables in the same pan with a splash of water, bell peppers, snap peas, carrots or whatever veggies you have on hand. Once just tender, I stirred together tamari, rice vinegar, fresh ginger, garlic, a little water and a teaspoon of cornstarch to help the sauce thicken. I poured it into the pan and let it simmer briefly until glossy, then added the pineapple back in. And of course, a few dashes of crushed Thai chili peppers!
Spoon everything over warm rice and that’s it. A cozy bowl with sweetness, a little spice and that unexpected caramelized depth.
When choosing a pineapple, smell the base, it should smell sweet. It should feel heavy for its size and have a golden hue rather than being fully green. If a center leaf pulls out easily, it’s usually ripe.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
