Teriyaki Grilled Pineapple and Portobello

Teriyaki Grilled Pineapple and Portobello Bowls with Gingery Lime Edamame

1. In a square glass dish, add mushrooms and cover with teriyaki sauce.
2. Let marinade for 30 minutes to overnight.
3. Once the mushrooms are marinated, cook rice to package instructions.
4. While the rice is cooking, grab a grill pan (or your grill) over medium-high heat and start to grill the slices of pineapple and green onions. Careful not to flip them too early so that you can get those amazing grill marks!
5. Remove the pineapple and onions and add the mushrooms to the grill. Save some of the marinade.
6. While the mushrooms are grilling, add edamame to a sauté pan over medium-high heat.
7. Add garlic powder and Gingery Lime Coco Aminos.
8. Sauté for about 5 minutes until edamame is cooked and caramelized. If it starts to burn, add a little water!
9. Remove mushrooms and slice.
10. Add everything to a bowl. Rice first, then mushrooms, pineapple, green onions, carrots, spicy sprouts and boom! You’re ready for the most tasty meal!