Summer time is here and now is the time to enjoy dishes like this fresh pineapple stuffed with cilantro, lime and ginger infused jasmine rice, topped with pineapple teriyaki king oyster mushrooms. I've been dreaming of making this dish months now and I am so glad that I did. It was incredibly delicious and and although it sounds and looks difficult to prepare it is pretty easy to make.
Cook Time:45 Minutes
Makes 2 Servings
1 pineapple sliced in half
Teriyaki Mushroom Filling
1 ripe pineapple cut in half *Carefully remove about half of the filling from one half of the filling from one of the pineapple halves and dice it to use.
1 pounds of King Oyster Mushrooms sliced and chopped you can also use button mushrooms
1/3 cup of coconut aminos
1 tsp of fresh grated ginger
1/2 cup of green onion
1 cup fresh pineapple chopped
1 tsp of sesame seeds
3 tbs of oil for cooking
The Jasmine Rice
2 cups of jasmine rice rinsed
1 tsp of fresh ginger
1-1/2 tbs of fresh chopped cilantro
1 tsp of lime zest
1 tbs of fresh lime juice
salt to taste
First prepare the jasmine rice according to the package instructions. Once it is finished place it in a strainer and rinse under cold water until it is cool. Next place it in a large bowl and stir in the cilantro, lime zest, lime juice and ginger. Mix well and and salt to taste.
Now, prepare the mushrooms by placing a large skillet over medium heat and add in the oil.
Add in the mushrooms and bring the heat to medium high and cook for 4-5 minutes.
Next, add in the coconut aminos ginger and pineapple.
Cook for an additional 6-7 minutes. Now, add in salt to taste and the chopped green onion and sesame seeds. Lastly, add the rice to your pineapple half and top with the mushrooms.