1 fresh pineapple, peeled, cored and cubed
1 medium red onion, peeled and sliced into wedges
1 red bell pepper, wedged
1 tablespoon brown sugar (or can be substituted with honey)
1 teaspoon Toasted sesame oil
1 tablespoon water
juice from 1 lime
1 tablespoon coconut flakes
For the rice:
1 cup rice of your choice
2 cups water
1 small white onion, diced
Mix the pineapple, red bell pepper and red onion wedges in a mixing bowl. Sprinkle with brown sugar, toasted sesame oil and transfer to a baking dish.
Roast for 30 minutes and then, broil on high for 2 minutes. The broil step is optional, unless you want to give it some nice browning.
In the meanwhile, sauté the onion and add the rice giving it a few stirs before you add the water. Cook the rice as usual.
When both dishes are cooked, plate the rice and top it with the pineapple roast. drizzle some lime juice and sprinkle the coconut flakes.
It can be served hot or at room temperature.