This vibrant dish combines a bed of fresh greens with hearty brown rice, all tied together by a complex pineapple dressing that strikes a perfect balance between spicy, salty, and sweet. Studded with pan-fried seitan for texture, this meal is exceptionally versatile, tasting just as wonderful served warm as it does at room temperature.

The inspiration for this recipe stems from the lush, tropical profiles found in Hawaiian island cuisine. While many associated flavors rely on heavy syrups, this version uses the natural brightness of pineapple juice and fresh ginger to create a light yet assertive dressing. It is a fantastic way to utilize pantry staples like canned pineapple and brown rice while incorporating fresh, peppery greens.

Essential Ingredients for the Dressing and Base

The soul of this dish lies in its dressing. You can use macadamia, olive, or sunflower oil as a base, though extra-virgin coconut oil is an excellent alternative if you plan to serve the dish hot. Because rice absorbs liquid readily, the dressing is intentionally bold to ensure the flavors aren't lost.

For the Dressing:

• 1/3 cup macadamia or vegetable oil

• 2 teaspoons toasted sesame oil

• 1/4 cup pure pineapple juice

• 1 clove of garlic

• 1/4 teaspoon red pepper flakes

• 2 tablespoons soy sauce or shoyu

• 1 cup pineapple chunks (fresh or canned)

• 2 teaspoons freshly grated ginger

• 1/4 teaspoon fine sea salt

For the Rice and Salad:

• 4 handfuls of peppery greens (mizuna, watercress, or arugula)

• 2 1/2 cups cooked brown rice

• 4 green onions, sliced

• 3 shallots, thinly sliced

• 1 cup toasted cashews, chopped

• 1/2 serrano chile, minced (optional)

• 4 ounces seitan, diced and pan-fried until crispy

Preparation and Assembly Instructions

Begin by preparing the pineapple dressing. Place the oils, pineapple juice, garlic, red pepper flakes, soy sauce, pineapple chunks, ginger, and salt into a blender or food processor. Puree the mixture until it reaches a completely smooth consistency. Pour the dressing into a small saucepan and warm it gently over low heat just before you are ready to serve; be careful not to let it reach a boil.

In a large mixing bowl, toss your chosen greens with a small amount of the warm dressing until lightly coated. Spread the greens across a large serving platter to create a fresh base for the rice.

To prepare the rice portion, you can choose to serve it at room temperature or sauté it for a hot meal. In the same large bowl (or a heavy skillet over medium heat), combine the cooked brown rice with the majority of the green onions, shallots, toasted cashews, serrano chile, and crispy seitan. Pour about half of the remaining dressing over the mixture and toss thoroughly. If serving hot, continue to sauté until the rice is heated through. Taste the mixture and add more dressing if desired. Spoon the seasoned rice over the bed of greens and garnish with the remaining toppings for extra crunch and flavor.