Because much of the prep work for this recipe can be done at home, this is a favourite of mine to easily make for dinner the night we arrive to camp.
Swap tofu for chicken, and if cilantro isn't your thing, give scallions a try!
Mix up your veggies each time you make this recipe and incorporate mushrooms, zucchini or green peppers!
WHAT YOU'LL NEED
- Fresh Pineapple
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Avocado
- 1 Lime
- Package of Firm Tofu
- Soy Sauce or Tamari
- Seasoned Rice Wine Vinegar
- Fresh or Jarred Ginger
- Fresh, Jarred or Ground Turmeric
- Chili Flakes
- Light Tasting Oil
- Salt and Pepper
- 2 Cups Uncooked Rice
- BBQ or Grill
- Wash, drain, dry, and clean off ends and seeds of 1 pineapple, 1 red bell pepper, 1 red onion, and a package of firm tofu.
- Cut pineapple into 2x2 cm cubes and place them along with all juice from the cutting board into a sealed container.
- Cut bell pepper into 2x2 cm pieces and place into a sealed container or bag. I use reusable silicon bags by Stasher.
- Half the red onion and cut into 2x2cm pieces and place into a sealed container (you can save the smaller pieces for use in eggs or pasta sauces).
- Take the leaves off of 6 stems of cilantro and place into a sealed bag.
- Cut tofu into 2x2 cm cubes and place in one layer into a rectangular sealed container.
- Peel and grate a thumb sized piece of ginger, until you have about 1 tbsp. Set aside.
- Peel and grate thumb sized piece of turmeric, until you have about 2.5 tsp. Set aside. You can also use turmeric in a jar or 1 tsp of ground turmeric.
- Peel and mince 2 large cloves of garlic. Set aside.
Grab a 2 cup glass measuring cup or bowl.
Into it pour:
- 2 tbsp light soy sauce / tamari
- 3 tbsp of juice from your prepped container of pineapple
- 2 tbsp light tasting oil like grape seed
- 1 tsp chili flakes - if you don't like spicy foods, use just a pinch!
- Prepped ginger, turmeric and garlic.
Give everything a good stir, grab your tofu and container.
Pour your mixture over the tofu, seal and give a gentle shake to evenly coat it all.
Place into the fridge or cooler for at least an hour, or until you are ready to cook!
Grab a cylindrical container with a lid large that has enough room for at least 3 cups. Set aside.
Grab a large bowl.
Set aside one large avocado with your prepped veggies.
Measure 2 cups of dry rice and cook to your liking.
Measure 2 cups of cooked rice into a large bowl and let cool until room temperature.
Wash and rinse your 2 cup measuring cup or bowl.
Into it pour:
- 1 tbsp light tasting oil
- 1 tbsp fresh lime juice
- 1 tsp seasoned rice wine vinegar
Give everything a good mix and pour over cooled rice.
Stir to coat, and season to taste with salt and pepper.
Grab your cylindrical container, pour the rice in, close the lid and place into the fridge or cooler until you are ready to cook!
HOW TO COOK IT ALL
- Grab 6-8 skewers. I have reusable metal ones like these from Bed Bath and Beyond.
- Heat your grill or BBQ to medium heat and grease the grates well.
- Pour any remaining marinade into a small bowl, set aside. *Do this only if you are using tofu. Do not do if you are using raw meat.
- Carefully thread tofu, pineapple, red pepper and onion alternately onto the skewers.
- Place the skewers onto the grill and cook with the lid closed, rotating often, until the tofu is golden brown and your veggies have softened. This usually takes about 8-10 minutes.
ASSEMBLING THE AVOCADO RICE
- Grab your container of rice and take off the lid.
- Half an avocado, remove the pit, and dice it into small cubes, using a spoon scoop it out on top of the rice.
- Screw the lid back on, give it a good shake until the avocado is evenly mixed with the rice.
- Pour into bowls and top with a bit of the remaining marinade, stir to coat.
PUTTING IT ALL TOGETHER
- Once your skewers are cooked, use a heat resistant glove like this one (I am a Minnesota Vikings Fan) to take them one at a time off the grill.
- Using a fork, slide the cooked veggies and tofu on top of your rice.
- Pour any remaining marinade over your veggies, top with cilantro and ENJOY an amazing meal by the fire!
WHAT BBQ I USE
We've had Weber Q 220 Portable Gas BBQ for over 7 years and LOVE it! It has a removable grate for easy cleaning, and two fold out "tables" on either side for keeping things like marinades, seasonings and tools easy to reach. For camping we use it on the tailgate or a pop up table, and at home we keep it on a stand with wheels!
THE JACKET ERIC IS WEARING
Is the ultra lightweight BC Uplift Jacket in Pimento by Eddie Bauer. I also have this jacket, in the Blue Smoke colour. We keep this jacket in our packs no matter how sunny and calm the forecast may be. It is the perfect lightweight waterproof shell to use should some unexpected weather or high winds roll in. It also comes with a zipper front pocket that you can pack the jacket into for compact storage.
I have linked directly to products that I own, or own similar versions of (because the ones I have might be no longer available). Should you purchase something that is linked, it may be an affiliate and at no additional cost to you, I may earn a small commission on any purchase made from the website. Not all links are affiliates. This recipe post is not sponsored, and the recipe inspiration came from a similar one by Canadian Living . <3