Tropical Pineapple Rice Bowl

Directions

1. Preheat your Blackstone griddle to medium-high heat.

2. Cut the pineapples in half lengthwise through the stems. Carefully hollow out the center of each half to create bowls. Reserve three halves for serving. Remove and discard the core, then dice the remaining pineapple into small chunks for salsa.

3. In a bowl, combine pineapple chunks, diced red onion, red bell pepper, serrano or jalapeno pepper, and chopped cilantro to make a chunky pineapple salsa. Squeeze lime juice over the salsa, season with black pepper and salt, and mix well.

4. Cook 2 cups of rice with about 3 cups of water in a pan on the griddle. Season the rice with your choice of Blackstone's tropical seasonings and chopped cilantro. Cover and cook until rice is done.

5. Pat dry the fish fillets with paper towels. Drizzle with olive oil and rub in. Season both sides with your preferred tropical seasoning and Blackstone's Blackened Steak seasoning.

6. Drizzle oil onto the hot griddle and place the fish fillets. Cook for a few minutes on each side until the fish flakes easily with a fork. Remove from heat and break apart into smaller pieces.

7. To assemble, spoon rice into each pineapple bowl. Top with cooked fish fillets and spoon the pineapple salsa over the fish. Garnish with additional seasoning, a drizzle of sriracha, and enjoy!