Banana Leaf Wrapped Fish

Mince the Garlic (2 cloves) . Chop the leaves of the Fresh Cilantro (1 Tbsp) and the green part of the Scallions (1 stalk) . Dice the Red Bell Pepper (1) and the Jalapeño Pepper (1) .

Place Shallot (1) , half of the garlic, Low-Sodium Soy Sauce (3 Tbsp) , GOYA® Coconut Milk (1 cup) , 2 Tbsp juice from Limes (1 1/2) , Crushed Red Pepper Flakes (1/2 tsp) , Ground Ginger (1/8 tsp) and Brown Sugar (1 Tbsp) in a food processor, blend into a marinade.

Place Tilapia (2 pieces) in a large ziploc bag and add about 2/3 of the marinade to the bag, reserving a third for later. Marinate fish overnight in the refrigerator.

Combine Canned Diced Pineapple (3 1/3 cups) , scallion, red bell pepper, jalapeño pepper, cilantro, the remaining garlic, the remaining Lemon Juice, Chili Powder (1 tsp) , Salt (1/4 tsp) , and Extra-Virgin Olive Oil (1/2 tsp) . Cover and place in the refrigerator overnight.

Cook White Rice (1 cup) according to instructions and set aside. Keep warm.

Place a Banana Leaves (2) seam side up on a cutting board. Take a marinated fish filet and place in the center of the leaf.