Place half the pineapple and all the peanut butter into a blender or food processor and purée until achieve a thick sauce-like consistency. Set aside. (Image: puréed pineapple only - you can see how sauce like it becomes!)
Ensure the carrots, veggies and brown rice are pre-prepared and set aside before start cooking.
Heat oil in a frypan or wok on medium-high heat. Add onion and sauté for 2 minutes, until slightly translucent.
Then add garlic and ginger, cooking for another 1-2 minutes.
Add spices and stir through for about 1 minute.
Then combine the carrots.
If at any time during cooking, it becomes dry or the spices start to burn, add a little water, a tablespoon at a time.
Once carrots start to soften, add the 2 cups of vegetables and remaining diced pineapple.
Then add the pineapple peanut butter purée. Stir through.
Once sauce is hot add in coconut aminos, pepper and rice. Stir until rice is warmed through.
Enjoy!