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Grilled Pineapple Rice and Beans

Grilled Pineapple Rice and Beans

So simple and kid friendly, grilled pineapple stars in this rice and beans with a bit of honey-soy dressing! As we're getting back to school this is a perfect weeknight side!
Keyword grilled pineapple rice
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Ian Wickman


  • 1 cup rice (I used jasmine rice)
  • 2 cups vegetable stock (or however much your rice cooking recommends)
  • 2 cups cooked black beans (cook your own or rinse a can of your favorite beans)
  • 1/2 each pineapple (I recommend grilling the whole thing then you can make a dessert too!)
  • 1 each red bell pepper
  • 1 tbsp tamari (or regular soy sauce if gluten isn't an issue)
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro



  • Cook your rice according to the instructions, just substitute the vegetable stock for water. Mine was 1 cup rice, 1 1/2 cups stock, simmer about 15 minutes.

Grilled Pineapple & Red Pepper

  • Get your grill nice and hot (for charcoal you can start your grill before you cook the rice, for gas after).
  • Cut the skin off the pineapple and cut into slices about 1/4 inch thick or so. If you want you can cut out the core but I find with the grilling it doesn't need to be taken out, your choice.
  • Cut out the stem and seeds from the red pepper.
  • While your rice is cooking throw the pineapple slices and red pepper onto the grill.
  • For the pineapple cook each side about 2 minutes until it gets a little char and some grill marks! About 4 - 5 minutes total. Remove from grill.
  • For the red pepper cook each side and the bottom about 1 minute each. Turning to the next side until they get just a bit cooked and a little color & blisters, not much, about 4 - 5 minutes total.


  • If your using canned beans give them a good rinse and add to the cooked rice.
  • Sprinkle the rice and beans with the salt, soy, and honey, making sure to drizzle them over the entire surface not just in one spot. Fold the mixture together to evenly distribute the salt, soy, and honey but not mash it all into a gloppy mess.
  • Cut 3 - 4 slices of pineapple into 1/4 inch cubes add to the mix.
  • Cut the grilled red pepper into a little smaller than 1/4 inch squares and toss on the pile.
  • Gently combine, taste and adjust salt as needed for your taste.
  • Sprinkle with chopped cilantro and serve!


I'm basically cheating for kids because I'm using honey and pineapple BUT they get some good grains and beans in there too so I don't feel too bad. This grilled pineapple rice goes great with some rosemary bourbon glazed chicken, or any many other grilled things! You can also double up and grill more pineapple and use for dessert, so good!