Pineapple Paneer Teriyaki Bake
As easy and delicious vegetarian traybake / sheet pan meal with teriyaki paneer and caramelized pineapple. It comes together easily in one pan with very few ingredients, just put it in the oven and let the magic happen! Pair with coconut rice for an incredibly tasty fusion dinner.
Ingredients
- 200 g (7 oz) block of paneer, cubed
- 435 g (15 oz) can of pineapple chunks, drained
- 5 green onions (spring onions), separated into white parts (sliced into 1 inch pieces) and the green parts (finely chopped)
- 6-8 Tbsp teriyaki sauce
- 1 tsp toasted sesame oil
- 1 red chili, deseeded and sliced
- 1 handful cilantro (fresh coriander), chopped
Coconut Rice
- 185 g (1 cup) dried white basmati or jasmine rice
- 400 ml (14 oz) can of coconut milk
- 60 ml (¼ cup) of water
Instructions
- Preheat the oven to 210C (410F).
- If you have not marinated your paneer - add the paneer, pineapple, sliced chili and the white bits of the green onion to a bowl. Toss with the teriyaki sauce.If you have marinated your paneer - take the bowl out of the fridge and add add the drained pineapple, sliced chili and the white bits of the green onion to the paneer and drizzle in another couple tablespoons of teriyaki sauce. Toss until everything is coated.200 g block of paneer, 5 green onions (spring onions), 6-8 Tbsp teriyaki sauce, 1 red chili, 435 g can of pineapple chunks
- Coat the bottom of a medium/large roasting dish with oil. Pour the paneer and pineapple mixture to the pan and spread everything out to ensure there isn't too much overlap of the paneer and pineapple pieces. Drizzle with a little extra oil and place in the top shelf of the oven for 30 minutes (stirring halfway through).
- If you're making the coconut rice from scratch, start this once the paneer is in the oven. Just place all of the ingredients in a pan, bring to a boil and them simmer for 20-25 minutes until the rice is cooked through and the moisture is absorbed. Fluff with a fork and let it sit while you wait for the paneer to be ready.185 g dried white basmati or jasmine rice, 400 ml can of coconut milk, 60 ml of water
- Check on the paneer at the 30 minute mark. You want it to be well browned, and the pineapple reduced and caramelized. It may need another 10 minutes in the oven.
- Once the paneer is ready, drizzle the toasted sesame oil and a little more teriyaki sauce into the pan and mix through with a spatula.1 tsp toasted sesame oil
- Serve! Scoop rice into bowls and top with the pineapple paneer mixture, chopped cilantro (coriander) and the green onion tops.1 handful cilantro (fresh coriander)
If you can marinade your paneer for a while ahead of time, you should! Even if it's just while you preheat the oven and prep everything else. Place it in a bowl, add around 4 tablespoons of the teriyaki sauce, and gently mix through to get every piece coated. Let it sit in the fridge for as long as you've got.
Notes
If using fresh pineapple, it's about 235g / 8oz of pineapple you want.
Nutritional information assumes you only use half of the batch of coconut rice.
To double the batch: This recipe was created for a medium/large sized roasting dish, so to double it you would either want to find an XL roasting dish. or spread the ingredients across two pans to avoid the ingredients overlapping too much. You may also need a longer cooking time.
Serving: 1g, Calories: 847kcal, Carbohydrates: 85g, Protein: 24g, Fat: 48g, Saturated Fat: 33g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 66mg, Sodium: 2115mg, Potassium: 736mg, Fiber: 4g, Sugar: 39g, Vitamin A: 408IU, Vitamin C: 27mg, Calcium: 580mg, Iron: 5mg