Prepare the rice first. Place 1 cup of rice, 1 1/2 cup water or vegetable broth, and 1 tbsp of vegan butter in a pot. Bring to a boil.

Cover with a tight fitting lid, reduce heat to low simmer, and cook 15 minutes.

Remove from heat, with lid on, and let steam for 10 minutes. When ready fluff with a fork.

For the Vegan Chickpea Tikka Masala, start with adding the extra virgin olive oil in a large pan over medium heat. Throw in chopped onions, garlic, and a dash of salt. Let cook until onions and garlic are translucent and tender. Add all spices, marinara sauce, chickpeas, and let marinate for about 2 minutes before adding the coconut milk.

In a separate bowl whisk together coconut milk and cornstarch. Stir this mixture into the pot.

Once everything is mixed well together, let it boil, then lower to a simmer for 10-15 minutes, stirring occasionally.
Taste and adjust seasonings if needed.

Spoon rice to one side of the pineapple bowl and the chickpea tikka masala to the other side of the pineapple bowl.

Top with fresh chunks of pineapples and sprinkle with cilantro.

Serve immediately and enjoy!