Pineapple-Glazed Ground Beef over White Rice

Combine diced pineapple, honey, soy sauce, and ginger in a small saucepan over medium heat. Stir well and bring to a gentle simmer.

Cook the glaze, stirring occasionally, for 8-10 minutes until it thickens and the pineapple softens into a jammy consistency. Remove from heat and set aside.

Rinse white rice under cold water until the water runs clear. Combine with 600ml water and 1 tsp salt in a medium saucepan.

Bring to a boil over high heat, then reduce to low, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Heat a large frying pan over medium-high heat. Add butter and let it foam.

Add ground beef in a single layer. Cook without stirring for 2 minutes to develop a crust, then break apart with tongs. Season with salt and black pepper.

Continue cooking the beef, breaking it up regularly, until browned and slightly crispy, about 6-8 minutes total. Insert a meat thermometer into the thickest part of the beef to verify it has reached an internal temperature of 160°F (71°C) before proceeding.

Add diced yellow onion to the pan. Cook for 3 minutes until softened and translucent.

Add minced garlic and cook for 30 seconds until fragrant.

Pour the pineapple glaze over the beef. Stir to coat evenly and let it bubble for 2-3 minutes until the sauce glazes the meat and thickens slightly.

Divide the fluffy white rice among four plates or bowls.

Spoon the pineapple-glazed ground beef generously over each portion of rice.

Finish with a scatter of fresh cilantro and an extra grind of black pepper if desired.