To make the pineapple salsa: In a medium bowl, combine the pineapple,
cilantro, onion, tomatoes, jalapeño, and lime juice, and toss to mix. Season with
salt and black pepper to taste. Cover and refrigerate until needed.
To make the shiitake mushrooms: In a large bowl, whisk together the tamari,
sesame oil, maple syrup, and sriracha. Add the mushrooms and toss to combine,
making sure all mushrooms are coated with marinade. Cover the bowl
and marinate in the refrigerator for at least 20 minutes.
Drain the marinade liquid from the mushrooms. In a large skillet, heat the
coconut oil over medium heat. Add the mushrooms and sear on one side
without stirring for 2 to 3 minutes, until crispy. Flip the mushrooms with a
spatula and cook for 3 to 5 minutes, until the mushrooms are crisp on both
sides.
To serve: In each of four bowls, place ½ to 1 cup coconut rice, one- quarter of
the mushrooms, and a scoop of pineapple salsa, with a dollop of cilantro aioli
on top. Placed sliced avocado and pickled onions on each bowl as well. Enjoy
the harmonious smoky savory sweetness of this bowl!