PREPARATION: 

PREPARE THE GRILL

• Fill the bottom of a charcoal grill with Cowboy Oak & Hickory Hardwood Lump Charcoal or Hardwood Lump Charcoal, if deflector plates are used to make a two-zone cooking area. 
• If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without fuel. 
• Ignite the charcoal by using 2 Cowboy Woven Wood Firestarters. Set your grill or smoker for 300°F two-zone cooking.

TOAST THE RICE

• Rinse the rice, in a mesh colander, until the water is no longer cloudy. Dry the rice in the colander by patting it with a paper towel. 
• Place a 10-inch cast iron skillet over direct heat. 
• Pour rice into a dry skillet, and evenly disperse with a spatula. Note: If needed, toast the rice over a medium heat kitchen burner, for 5-7 minutes. 
• Toast the rice in the grill for about 10 minutes, or until golden brown. 

MAKE THE SPINACH PUREE BROTH AND RICE

• Combine the spinach, cilantro, broth, milk, ginger, garlic, shishito peppers, 3/4 of the scallions, coriander and salt in the blender. Process until well mixed. 
• Add the spinach puree to the toasted rice, and stir to mix. Add the chopped cooked pork. Place a lid on the skillet, and cook over indirect heat, with grill lid down, for 12-18 minutes. Add extra broth or water if the rice is drying out.
• If the rice is beginning to stick on the skillet 1 tablespoon of oil or butter can be added. 
• Fluff the rice with a fork, and fold in the pineapple and remaining chopped scallions. Leave the lid off of the skillet, smoke over low indirect heat for 5 minutes. 
• Season to taste. Fresh lime juice and more cilantro is delicious! Fluff rice and place on a serving platter. Garnish with fresh herbs

Chef Notes: 

• Add the smoked pork belly or any dry meat to the toasted rice when the spinach puree broth is being added. If you are using moist or freshly grilled spam, crisp bacon, or ham, add it when the pineapple and scallions are added.
• Go vegetarian! Omit the pork and use vegetable broth instead of chicken broth, and coconut milk instead of whole milk.
• Pork products can be substituted with cubed chicken or sausage.
• If I have extra fresh parsley or basil, I toss it into the blender too!
• Smoked Hawaiian Pineapple Pork Rice can be made the day before and reheated. Consider not adding the fresh pineapple or scallions until the day it is being served.
• Once the Smoked Hawaiian Rice has cooled, place in an airtight container and store in the refrigerator for up to 3 days. Reheat Smoked Hawaiian Rice in the microwave until it is warmed through.