Description
Pineapple Coconut Rice is a tropical-inspired side dish made with fragrant jasmine rice cooked in creamy coconut milk and mixed with sweet pineapple chunks. It’s a flavorful, dairy-free, and easily vegan recipe perfect for pairing with grilled meats, seafood, or enjoyed on its own.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk (unsweetened)
- 1 cup water
- 1 cup fresh or canned pineapple chunks (drained if canned)
- 1 teaspoon sugar (optional, for enhanced sweetness)
- 1/2 teaspoon salt
- 2 tablespoons shredded coconut (optional, for garnish)
- 2 tablespoons chopped green onions or cilantro (optional, for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rice, coconut milk, water, and salt.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes, or until the liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5–10 minutes to steam.
- Fluff the rice gently with a fork.
- Stir in the pineapple chunks and sugar, if using. Adjust seasoning to taste.
- Garnish with shredded coconut and green onions or cilantro, if desired.
- Serve warm.
Notes
- Rinse rice thoroughly to prevent it from becoming sticky.
- Use unsweetened coconut milk for best results.
- Drain canned pineapple well before using.
- Store leftovers in the fridge for up to 4 days; not recommended for freezing.
- Add chili flakes or hot peppers for a spicy version.
- Use brown rice for added fiber, adjusting cook time accordingly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
