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1fresh pineapple, cut into 1 inch cubes, about 4 cups (Pantry Friendly: 4 cups frozen pineapple or canned pineapple chunks)
1red bell pepper, cored and seeded, cut into 1 inch cubes
1red onion, cut into thin wedges
1tbsptoasted sesame oil
1tbspJuice of one lime
1⁄8tspdried red pepper flakes
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 0.5g|
|Total Carbohydrate: 28g||10%|
|Dietary Fiber: 2g||7%|
- Preheat oven to 400°F
- Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine rice. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
- Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
- To serve arrange roasted pineapple mixture on cooked Brown Jasmine rice in a wide rimmed bowl.