– lime – skirt steak – pineapple spears – sliced scallions – Jasmine rice – light soy sauce – sesame oil – brown sugar – crushed red pepper – vegetable oil – sea salt and black pepper
In a small saucepan over high heat, bring 1/1/4 cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 15 minutes.
While cooking rice, place pineapple spears in a single layer on the foil-lined baking sheet and brush tops with 1 teaspoon oil.