Coconut Cauliflower Rice & Pineapple Shish Kabob with Mango Mustard Sauce Recipe

Delight in a tropical culinary adventure with our Coconut Cauliflower Rice Pineapple Shish Kabob with Mango Mustard Sauce. This vibrant and healthful dish brings together the sweet, juicy flavors of pineapple with the tender, lightly toasted notes of coconut cauliflower rice, enhanced by the addition of premium matcha or sencha powder. Inspired by the vibrant flavors of tropical cuisine, this recipe not only captivates the senses but also leverages the antioxidant-rich benefits of green tea. 

>>Learn More: Difference Between Sencha & Matcha

What sets our Coconut Cauliflower Rice Pineapple Shish Kabob with Mango Mustard Sauce apart is the delightful combination of textures and flavors, elevated by the subtle, earthy undertone taste of matcha or ground sencha powder. The succulent pineapple chunks are perfectly grilled, enhancing their natural sweetness, while the coconut cauliflower rice provides a light and fluffy base that complements the kabobs beautifully. The matcha or sencha powder not only adds depth to the dish but also infuses it with powerful antioxidants and other health benefits associated with green tea powder. The mango mustard sauce, with its blend of sweet mango and tangy mustard, adds a burst of flavor that ties the dish together. Easy to prepare and packed with tropical goodness, this recipe is ideal for those seeking a nutritious and delicious meal that transports them to a sunny paradise with every bite.

Coconut Cauliflower Rice & Pineapple Shish Kabob with Mango Mustard Sauce

Indulge in the Coconut Cauliflower Rice Pineapple Shish Kabob with Mango Mustard Sauce, where the sweet, juicy pineapple and tangy mango mustard sauce create a symphony of tropical flavors. This vibrant, healthful dish, enhanced with matcha or sencha powder, offers a comforting and exotic escape, perfect for any meal occasion.

Author
Kiyomi Koike
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Category

Dinner

Cuisine

Fusion

Ingredients

  • 2 cups Cauliflower Florets grated, chopped, or processed into ‘rice-size’ pieces
  • 2 Tbsp Unsweetened Coconut Flakes
  • 1 Fresh Pineapple cut into 12 1" pieces
  • 1 Zucchini sliced into 3/4″ thickness and cut in half
  • 3 Tbsp Mango Paste
  • 1 Tbsp Stone Ground Mustard
  • 1 tsp White Wine Vinegar
  • 2-3 Tbsp Water
  • ¼ tsp Yu Sencha
  • OR ¼ tsp Yu Matcha

Directions

  1. Grate, chop, or process cauliflower florets into small pieces, similar to rice. Add coconut flakes and stir. Microwave 1 minute. Stir again, and microwave another minute.
  2. Skewer pineapple, red bell pepper, and zucchini, and repeat. Broil the skewers for 5 minutes. Flip them over and broil for 2 minutes more. Watch so they will not get burned too much.
  3. Mix mango paste, mustard, and white wine vinegar. Add water to make the consistency spreadable.
  4. Serve the coconut cauliflower rice on a plate with the grilled pineapple skewers on top. Drizzle the mango mustard sauce over the shish kabob. Sift matcha or Sencha powder over the shish kabob.
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