Broiled pineapple and pepper medley

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INGREDIENTS:

2 cups Jasmine rice

1 pineapple, cored and sliced

1 cup sweet peppers, chopped

1/2 cup onion, chopped

2 stalks celery, chopped

1/8 cup corn or rice starch

1/4 cup coconut aminos (or soy sauce)

1/4 cup coconut sugar (or other sweetener)

1 cup or more of water

Teriyaki sauce (optional)

Black pepper to taste

INSTRUCTIONS:

Cook rice and set aside.

Gently blanch peppers, onions, and celery in a few tablespoons of water on high heat for about two minutes.

Place pineapple slices on a large pizza pan or broiling tray (with sides to catch liquid) then sprinkle on peppers, onions, and celery and place under broiler for a few minutes until liquid starts to sweat from pineapple.  Drain liquid into a wok or large skillet and return pineapple and peppers to broiler until starting to char, rotating occasionally for even cooking.

Add cornstarch, coconut aminos, and coconut sugar to wok and whisk until bubbly. Add water slowly, continuing to whisk, until thick and bubbly.  Add more aminos, sugar, and optional teriyaki sauce to taste.

Add broiled pineapple and vegetable mixture to wok and blend over high heat. Remove from heat and serve over rice with fresh ground black pepper.

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