Smoked Hawaiian Rice with Pineapple and Pork

Bite into Smoked Hawaiian Rice with Pineapple and Pork and taste the fusion of Hawaiian Fried Rice and Mexican Arroz Verde (Green Rice)! You’ll eat like you are in the islands with fresh pineapple and smoked pork belly, while toasted rice simmering in cilantro, scallions, and green chile sauce hola! A delicious fusion of flavors that we all love. In addition, a delicious hint of smokiness has been added to the Hawaiian Rice, thanks to Cowboy Charcoal Hardwood Oak & Hickory Lump Charcoal!

Sponsoring this smoky and scrumptious potluck or back porch side dish is Cowboy Charcoal!

Smoked Hawaiian Pineapple Pork Rice starts with toasting rice in a dry skillet, which gives it a nutty flavor. Then, it is combined with a green sauce made from cilantro, scallions, and green chiles. Finally, the rice is smoked with Cowboy Charcoal Hardwood Oak & Hickory Lump Charcoal, which gives it a smoky flavor that is truly irresistible.

I love serving Smoked Hawaiian Pineapple Pork Rice alongside various entrees, such as grilled fish, smoked pork ribs, and BBQ chicken! Furthermore Hawaiian Rice travels so well, Consequently, I can make it ahead of time! Why heck, you can serve Hawaiian Rice with my All Beef Meatballs!

My Favorite Charcoal for Smoking Smoking Rice

I love Cowboy Brand Oak and Hickory Hardwood Lump Charcoal because the smoke infuses the rice with depth of flavor from oak and nuttiness from hickory. There is an authentic wood smoke flavor, similar to the scent of my dad’s barbecue! Ohhh that alluring smell takes me back to my childhood!

Why I Love Cowboy Brand Charcoal for Smoking Rice

Cowboy Brand products are natural! Being a California fresh girl…well, make that a grandma…I always reach for natural ingredients. I love that Hardwood Lump Charcoal is made from one ingredient, and that’s wood! Now that seems silly to say but many times BBQ products have fillers. In addition, all natural Cowboy Lump Charcoal lights up easy, burns hotter than briquets, and burns cleaner. Hence when lump charcoal burns cleaner there is less ash; woo hoo less cleaning for Grilling Grandma!

Ingredients for Smoked Hawaiian Pineapple Pork Rice

RICE

I always stock Jasmine White Rice in my pantry! Therefore that is the rice I used in this dish. I love the tenderness of Jasmine Rice, and how fluffy it gets. However, feel free to use the rice you have in your pantry, just adjust the time and liquid if needed. 

PORK

You have a choice in what meat you add to Smoked Hawaiian Pineapple Pork Rice. I tossed in 1 1/2 cup of smoked pork belly. The pork I used was leftover and a bit dry so I added it into the toasted rice as the green puree broth was poured in. As the rice was simmering in the broth the pork was softening. Of course if you just so happen not to have smoked pork belly in your refrigerator try cubed ham, crispy bacon, lightly grilled spam, or leftover chicken. In fact if it is Monday, go meatless. HaHa

PINEAPPLE

I highly suggest fresh pineapple. And if you don’t need a whole pineapple simply buy pre-cut pineapple in the produce refrigeration aisle. 

SPINACH

Fresh spinach gives a nutritional boost and a gorgeous color to the Hawaiian Rice. In addition, if you have fresh basil, toss it in for added flavor. On top of that if you don’t eat cilantro feel free to replace it with 1/2 fresh basil, 1/4 parsley, and 1/4 mint leaves. 

CHICKEN BROTH

I use low sodium because I can always add extra salt! If you don;t have chicken broth handy use vegetable broth or water. 

WHOLE MILK

If you love the flavor of coconut go ahead and exchange the whole milk with canned unsweetened coconut milk. Subsequently, alternative milk like almond or cashew would be delicious as well. 

SCALLIONS

I love the fresh flavor of green onions that’s why I add them right at the end of the cook. If you have to use chopped white or yellow onions, add them during the last 3 minutes of toasting the rice. 

CHILE PEPPERS

I added shishito peppers with the stem cut off but included the seeds! Other green chiles that would work well are poblano pepper, jalapeño, or Serrano. However, I suggest removing the seeds if using any of the listed pepper substitutes. 

FLAVOR BOOSTS

Sesame seed oil or crushed red pepper flakes! And hey, if pineapple isn’t your on your crave-able list go with mangoes! I would be so adventuresome to even try Asian Pear or chunks of fresh coconut!

How To Make Smoke Hawaiian Rice

Prepare the grill

1. In short, fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal or Cowboy All Natural Lump Charcoal. You will want to set up a two zone cooking area. Consequently, if you have deflector plates and racks go ahead and use them. However If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without lump charcoal.
2. Ignite the charcoal by using 2 Cowboy Firestarters. Lastly, set your grill or smoker for 300°F two-zone cooking.

Toast the Rice

1. Rinse the rice in a mesh colander until the water is no longer cloudy.
2. Dry the rice in the colander by patting it with a paper towel.
3. Place a 10-inch cast iron skillet over direct heat.
4. Pour the rice into a dry skillet and evenly disperse with a spatula. Note: If needed, toast the rice over a medium heat kitchen burner, for 5-7 minutes.
5. Toast the rice in the grill for about 10 minutes, or until golden brown.

Make the Green Broth and add to the Toasted Rice

1. Combine the spinach, cilantro, broth, milk, ginger, garlic, shishito peppers, 3/4 of the scallions, coriander, and salt in a blender, and process until well mixed.
2. Add the spinach puree to the toasted rice and stir to mix. In addition, add the chopped cooked pork, or any dry cooked meat product. Lastly, place a lid on the skillet and cook over indirect heat, with the grill lid down, for 12-18 minutes. Meanwhile, check the rice, at least once, and add extra broth or water if the rice is drying out. If the rice is beginning to stick on the skillet, 1 tablespoon of oil or butter.
3. Fluff the rice with a fork and fold in the pineapple and remaining chopped scallions. Leave the lid off of the skillet and smoke over low indirect heat for 5 minutes.
4. To serve: Season to taste. Fresh lime juice and more cilantro is delicious! Fluff rice and place on a serving platter. Garnish with fresh herbs.

Tips for Making Smoked Hawaiian Pineapple Pork Rice

• For a more authentic Hawaiian flavor, use CalRose, Nishiki, or Kokuho Rose rice.
• If you are using basmati rice or any other brown rice, you will definitely need a longer cook time, and perhaps more water or broth.
• If you don’t have a kamado-style grill, you can use any other type of grill or smoker. Just be sure to adjust the temperature accordingly.
• You can also add other ingredients to the rice, such as chopped carrots, celery, or mushrooms.
• Get creative and have fun with this recipe! Indeed there are endless possibilities.
• I love crispy rice on the bottom of the skillet so I actually try to “overcook it” to get the nutty flavor. In fact, achieving crispy rice is possible by by adding a little cooking oil or melted butter, during the last 5 minutes of the cook. Then place the skillet over direct heat. 

Cowboy Brand Has More Recipes for YOU!

For more Cowboy Brand Recipes from some amazing ambassadors head HERE!

Check out all of the Cowboy Brand Products HERE!