- It's summer which means time to get that grill fired up!
- It's savory, sweet, spicy, and satiating
- Served over coconut rice, it is filling and healthy
Bring coconut milk, water, sugar, and salt to a boil. Stirn in the rice, cover, and reduce to a simmer. Simmer for 20 minutes, until all the liquid has evaporated.
Fluff with a fork and set aside.
Make the pineapple salsa.
Peel and core the pineapple, brush with olive oil, and grill for 5 minutes on both sides. Chill the pineapple, dice into 1/2" cubes, and mix with remaining salsa ingredients.
Grill the tofu.
Cut tofu into 3/4" slices and brush both sides with BBQ sauce. Grill each side about 7 minutes until blackened. Remove from heat and brush with remaining BBQ sauce.
- Look for extra firm tofu not water packed
- Can make the tofu in advance, but the salsa and rice are best served fresh
- For a low carb option, substitute the rice for a bed of lettuce or cauliflower rice