Pineapple Glaze:
• 1/2 cup of pineapple juice
• 1/4 cup of orange juice (or use more pineapple juice instead)
• 1/2 tsp of soy sauce
• 1 tbsp of lime or lemon juice
• 1 tbsp of brown sugar
• 1/2 tsp salt
• Dash of pepper
• 1/4 tsp ground ginger or fresh minced ginger
• 1/4 tsp cayenne pepper
• 1/2 tsp of cornstarch
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Black Fried Rice:
• 1 cup of black rice
• 1 cup of chopped onion
• 1 cup of chopped carrot
• 1/3 cup of frozen peas
• 1 tsp of soy sauce
• 1 tsp of sesame oil
• 1 tbsp of crushed and minced fresh garlic
• 1 tbsp of minced fresh ginger
• 1 tsp of coconut oil
• 1 tbsp of the pineapple glaze (or vegan oyster sauce if available)
• 1/2 tsp of salt (adjust to taste)
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Pineapple Pico de Gallo:
‍• 1 cup of minced fresh pineapple
• 1/2 cup of minced fresh tomato
• 1/2 cup of cilantro or parsley
• 1 tbsp of minced jalapeño or other spicy pepper
• 1 tbsp of lime or lemon juice (use red wine vinegar if neither is available)
• 1/2 tsp salt
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Juicy Marbles Chunks:
‍• A subjective amount of Marbles meat, cut into chunks
• 1/4 tsp cumin powder
• 1/4 tsp smoked paprika
• 1/4 garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Pineapple glaze:
Add all the ingredients to a small saucepan. Mix the cornstarch in well, so there are no clumps! Bring the mixture to a boil, then bring it down to a simmer. Allow the mix to simmer for a few minutes until it begins to thicken. Once it has thickened, which should take between 5-10 minutes, turn the heat off.

‍Pineapple salsa:
Add all the components to a small-medium sized bowl and mix everything together well. Then set aside.

‍Black fried rice:
1. Cook the rice as instructed on the packaging. When it is finished cooking, set it aside.
2. Heat a medium-sized pan to medium heat. When the pan is hot, add the coconut oil. When the oil is hot, add the onion, carrots, and some salt and sauté. After about 2 minutes, add the ginger and garlic.
3. When the carrots begin to soften, add the cooked black rice, peas, soy sauce, sesame oil, and a tbsp of the pineapple glaze. Sauté everything together for a few minutes, then taste it! If it tastes good, it is ready. Adjust the salt to taste.

Pineapple-glazed chunks:
1. Add the chunks to a medium-sized bowl. Add the salt, pepper, cumin, garlic powder, smoked paprika, and a drizzle of cooking oil. Toss until evenly coated. You can also do this a few hours in advance if you want an insane amount of flavor.

If you're using an oven:
1. Preheat the oven to 200°C. Place your chunks in a piece of tin foil big enough to cover them. Put the wrapped chunks in a small pan and bake for 10 minutes.
2. Then, take the chunks out of the oven, pour some pineapple glaze evenly over them. Crank the temperature up to 230C and bake for another 10 minutes, until the glaze has caramelized over the meat a bit. Then turn the oven off and remove them from the oven.

If your using a pan:
1. Heat a non-stick pan to medium heat. When the pan is hot, add some oil. When the oil is hot, add the chunks. Sear the chunks for a few minutes on each side, until each side is nice and crispy. Then lower the heat and pour some of the pineapple glaze over the chunks, and continue to cook for another minute. Then remove them from the heat, and they are done!

Assembling the bowl:
Add your rice, pineapple pico de gallo, and glazed chunks to a nice plate or bowl of choice. Drizzle more pineapple glaze as desired! Bon appétit, baby!