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Wild Rice Pilaf with Grilled Pineapple and Zucchini

September Cooking Tool of the Month – Grill 

Howdy folks! I’m settled back at home in Austin after 6 glorious days in Portland, Oregon. I had the pleasure of speaking at the Northwest VegFest and spending some quality time with my best friend. It was a blast and a post will happen hopefully this week with the details! Did you have a great weekend?

This wild rice pilaf is not so pretty but it tastes delicious. Have you ever marinated and grilled pineapple before to then chop it up and toss it with wild rice? As you probably figured out by now I’m all about quick and easy meals that are delicious and full of flavor without processed foods. I’m enjoying using the grill pan because grilling adds so much flavor to the thing being grilled and it is so quick. I like this one from Lodge. You can take it camping too!

pineapple marinating for wild rice pilaf

Before I left town I made this delicious grain dish and filmed a video with my new intern. Having someone to help with the camera work is such a blessing! If you didn’t know, I’ve been a one woman show for the last 6 years, filming most my own videos with a tripod. It takes twice as long to do it on your own because you have to set up each shot and your angles are limited. So I hope you enjoy the video and the recipe!

(please click through to the post to view the video if viewing this on email)

Wild Rice Pilaf with Grilled Pineapple and Zucchini

Makes 4 servings

1 cup wild rice

Filtered water

1 medium zucchini

1 small pineapple, skin removed, cored and sliced in half rings

1 small lime, juiced

Sea salt and black pepper, to taste


Wild rice pilaf with grilled zucchini and pineapple

1/4 cup tamari

2 tablespoons balsamic vinegar

2 tablespoons apricot jam (preferably fruit-sweetened)

1 tablespoon nutritional yeast

1/4 teaspoon paprika

1/4 teaspoon thyme

1/4 teaspoon coriander

Couple dashes liquid smoke


Slice zucchini in half lengthwise, then cut into thin slices. Whisk marinade together and place in an large casserole dish (or many smaller ones like I did). Coat each piece of zucchini and place them in the dish in one layer not covering each other. You’ll need about half the pineapple. Coat each piece and fit into the casserole dish in single layer. Marinate for at least 1 hour (up to 2 hours) flipping a few times. Meanwhile, make your wild rice or a grain of your choice following the directions on the package. Place in a medium bowl and set aside.

Heat up grill pan and grill zucchini and pineapple. Set aside, let cool and chop into small pieces. Toss with the wild rice with 3-4 tablespoons of the marinade and the juice of one lime. Season with salt and pepper to taste.

Are you enjoying the grill this month? What cooking tools would you like to see featured in future months?

Grill Posts This Month

Grilled Cauliflower with Za’atar seasoning

How to Grill The Vegan Way by Kim

Smoky Grilled Eggplant by Jamey

Taste of India Grilled Tofu and Lemon-Pepper Tofu

Pomegranate Marinade for Veggie Kabobs by Rachel

Interview with John Schlimm, author of Grilling Vegan Style

Garlicky Grilled Polenta with Warmed Great Northern Bean Bruschetta by Cadry

Tattooed Watermelon and Party on South Peach Salsa by John

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