Grilled Pineapple with Coconut Sticky Rice


Makes 1

Prep Time

4 Hours


Recipe Preparation

  1. Soak rice overnight, or at least for about 4 hours. Drain and rinse.
  2. Steam over medium-high heat in a steamer for 25-30 minutes.
  3. Meanwhile, in a small saucepan, gently heat up coconut milk, sugar and salt until dissolved. Keep warm.
  4. When rice is cooked, spread out in a shallow bowl, or baking pan. Set aside 1/3 cup of coconut milk mixture for topping later. Pout the rest of the coconut milk over the rice, and fold gently to thoroughly mix. Cover and set aside for about 20 minutes to let the rice absorb the coconut milk.
  5. Drizzle some coconut milk mixture on top of the sticky rice, and sprinkle with toasted sesame seeds.
  6. Pull the top off the pineapple, and cut off the bottom. Then trim around the sides to remove the outside of the pineapple.
  7. Cut pineapple in 1/4’s lengthwise and then cut to remove the hard core.
  8. Cut each pineapple quarter in half lengthwise
  9. Grill each pineapple piece on a smoker with direct heat while brushing with beef tallow. After grilled/smoked reserve hot for service.

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