One of my favourite flavour combinations is BBQ sauce paired with sweet pineapple. I love pineapple on my burgers and I love making salads with BBQ sauce and pineapple. This recipe uses chickpea as the protein source, coconut rice as the base and topped with pineapple, chickpeas and pepper. I hope you enjoy it just as much as I do!
Serving size: 2 (double the recipe if you want more/left overs)
1/2 yellow pepper
1/2 can of rinsed chickpeas
3 tbsp BBQ sauce (I used Farm Boy’s chipotle BBQ)
1/2 cup of pineapple juice
1/2 can of coconut milk
1/2 tsp ground ginger
1/2 tsp minced garlic
Cilantro to garnish
Pour half a can of coconut milk into a pot on high heat. Add the minced garlic, salt & ground ginger and bring to a boil.
Add in your rice and remove from heat. Let cool and fluff with a fork.
Dice your pepper and add to a frying pan with coconut oil.
Toss in your rinsed chickpeas and add in your BBQ sauce of choice and pineapple juice.
Cool until the chickpeas get sticky.
Serve your bowl with coconut rice as the base, top with the sticky chickpea, diced pineapple and garnish with cilantro.