Pineapple Rice

Why You’ll Love This Recipe

I enjoy how this recipe balances sweet and savory flavors in every bite. The pineapple adds natural sweetness, while the coconut aminos and sriracha create a gentle kick. I also appreciate how everything cooks in one pan, making cleanup simple. With minimal prep and wholesome ingredients, I can have a flavorful dish ready in just over 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon oil (avocado or olive)
2 garlic cloves, minced
1 2-inch knob fresh ginger root, grated
1 cup uncooked white rice (Jasmine or Basmati)
2 cups fresh or frozen pineapple, chopped
1 tablespoon sriracha
1 tablespoon coconut aminos (or soy sauce)
1 teaspoon coconut sugar
1 teaspoon salt
1/4 teaspoon red chili flakes
1 1/2 cups water

Directions

I start by heating the oil in a large skillet or saucepan over medium heat. I sauté the minced garlic and grated ginger for about 5 minutes until fragrant and slightly softened.

Next, I add the uncooked rice and toast it for about 2 minutes, stirring frequently so it does not burn. This step helps enhance the flavor and gives the rice a slightly nutty taste.

I mix in the chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. I sauté everything together for another minute so the flavors begin to combine.

Then I pour in the water and bring the mixture to a boil. Once boiling, I reduce the heat to medium-low, cover the pan, and let it simmer for about 15 minutes, or until the water has evaporated and the rice is tender.

After cooking, I let the rice rest covered for another 5 minutes. Finally, I fluff it gently with a fork before serving.

Servings and Timing

This recipe makes 4 servings. I spend about 10 minutes preparing the ingredients and around 20 to 23 minutes cooking, bringing the total time to approximately 33 minutes.

Variations

When I want to make it heartier, I stir in cooked shrimp, diced chicken, or crispy tofu. I sometimes add chopped bell peppers, peas, or carrots for extra color and texture. If I prefer a milder version, I reduce the sriracha and chili flakes. For extra tropical flavor, I sprinkle fresh cilantro or squeeze a bit of lime juice over the finished dish.

storage/reheating

I store leftover pineapple rice in an airtight container in the refrigerator for up to 4 days.

To reheat, I sprinkle a small amount of water over the rice and warm it in the microwave, covered, for 1 to 2 minutes, stirring halfway through. I can also reheat it in a skillet over medium heat until warmed through. If I want to freeze it, I portion it into freezer-safe containers and store it for up to 2 months, thawing overnight in the refrigerator before reheating.

FAQs

Can I use brown rice instead of white rice?

I can substitute brown rice, but I adjust the cooking time and water amount since brown rice takes longer to cook.

Can I use canned pineapple?

Yes, I can use canned pineapple if I drain it well. I prefer fresh or frozen for a brighter flavor and better texture.

Is this dish very spicy?

I find it moderately spicy as written. I adjust the sriracha and chili flakes depending on how much heat I want.

What protein pairs well with pineapple rice?

I like serving it with grilled chicken, shrimp, tofu, or even as a side for stir-fried vegetables.

Can I make this ahead of time?

I often prepare it a day in advance since the flavors continue to develop, and it reheats beautifully.

Conclusion

I find pineapple rice to be a simple yet flavorful dish that brings a tropical twist to my table. With its balance of sweet pineapple, aromatic ginger, and gentle heat, it delivers bold flavor with minimal effort. Whenever I want something quick, colorful, and satisfying, I turn to this recipe.

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