Printed July 28, 2026
Charred Pineapple and Black Pepper Banh Mi Bowls
Vietnamese-inspired deconstructed sandwiches meet caramelized fruit in this crispy rice bowl that transforms pickled vegetables and air-fried pineapple into something transcendent. The magic happens when hot air turns sweet fruit into savory umami bombs.
Ingredients
- 2 cups cooked jasmine rice, chilled
- 1 fresh pineapple, cut into 1-inch chunks
- 2 tablespoons fish sauce
- 1 tablespoon coarse black pepper
- 1 cup julienned daikon radish
- 1 cup julienned carrots
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 cucumber, thinly sliced
- Fresh cilantro leaves
- Sriracha mayo for drizzling
- Crushed peanuts for garnish
Preparation
This recipe came from a happy accident when I air-fried pineapple meant for dessert alongside savory ingredients. The result was a revelation: caramelized fruit with a peppery kick that rivals any protein.
Preparation
- Quick-pickle the daikon and carrots by combining them with rice vinegar, sugar, and a pinch of salt. Set aside for at least 15 minutes.
- Toss pineapple chunks with fish sauce and black pepper until well coated. Let marinate for 10 minutes.
- Spread chilled rice in the air fryer basket in a thin layer. Air fry at 400°F for 8 minutes, shaking halfway, until edges are crispy.
- Remove rice and set aside. Add pineapple chunks in a single layer and air fry at 380°F for 12 minutes, tossing every 4 minutes, until charred and caramelized.
- Build bowls with crispy rice as the base, topped with charred pineapple, pickled vegetables, cucumber slices, and fresh cilantro.
- Drizzle with sriracha mayo and finish with crushed peanuts.
The Alchemy
The air fryer's intense heat creates a Maillard reaction on the pineapple's surface while the fish sauce caramelizes into a dark, umami-rich glaze. The black pepper becomes toasted and aromatic rather than simply spicy, creating layers of flavor impossible to achieve through other cooking methods.
