Until my husband puts the grill under cover, I keep grilling out, even in winter. I love these summer flavors especially then, on a bright sunny day, I might pretend that summer is just around the corner. We were blessed unexpectedly with an afternoon of bright sun and temperatures above 65 degrees just before winter. I took advantage of the opportunity to make this Grilled Hawaiian Bowl.
We find canned (green) Jackfruit in our local Filipino grocery or swing into an Asian or international store for an adventure. Don’t let the size of the can fool you, it’s a good bit of food and if you treat it like “meat” it will go far. The texture is surprisingly like pulled pork. You might not believe it’s vegan.
This recipe makes enough for one hearty bowl, but enough rice for two, which can be used for another bowl or another use.
I strongly recommend coating the vegetables with olive or sesame oil to help them not dry out. These brightly colored vegetables make a stunning presentation against the black rice.
1/2 cup cooked black rice
2 slices (1/4-inch-thick) grilled fresh pineapple
1/3 cup chopped red bell pepper
1/4 cup thinly sliced grilled red onion
1/2 cup grilled sliced zucchini
3 ounces canned green jack-fruit, grilled
2 tablespoon tamari sauce
2 teaspoon apple cider vinegar
1 tablespoon honey
2 teaspoons sesame oil
1/8 teaspoon crushed red pepper
1. Cook a half cup of rice according to package directions.
2. While it cooks, slice pineapple, bell pepper, onion, and zucchini
3. Grill slices and about three pieces of jackfruit until peppers are tender-crisp.
4. Chop onion and pepper.
5. Pull apart the jackfruit and stir in half the Honey-Tamari sauce, stir until coated.
6. When rice is cooked, measure 1/2 cup cooked rice into a bowl.
7. Layer in the remaining vegetables, top with pineapple and jackfruit.
8. Drizzle the remaining sauce over all.