Tropical Coconut Pineapple Rice Recipe

Introduction

Tropical Coconut Pineapple Rice is a fragrant and flavorful dish that combines creamy coconut milk with sweet pineapple and aromatic jasmine rice. It’s perfect as a side or a light meal that transports you straight to a tropical paradise.

Ingredients

• 1 cup jasmine rice (or basmati)
• 1 cup full-fat canned coconut milk
• ½ cup water
• 1 cup pineapple chunks (fresh or canned, drained)
• ¼ teaspoon salt
• ⅓ cup toasted shredded coconut
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Step 1: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. Step 2: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
3. Step 3: Bring the mixture to a boil over medium heat, stir once to prevent sticking, then cover and reduce the heat to low.
4. Step 4: Let it simmer gently for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
5. Step 5: Turn off the heat and let the rice sit, covered, for 5 minutes to steam and finish cooking evenly.
6. Step 6: Fluff the rice with a fork, then fold in the pineapple chunks and lime juice to combine.
7. Step 7: Sprinkle the toasted shredded coconut and chopped cilantro over the top for added texture and freshness.
8. Step 8: Serve warm, chilled, or at room temperature depending on your preference.

Tips & Variations

• For extra richness, substitute some of the water with more coconut milk.
• Try adding chopped macadamia nuts or cashews for a crunchy texture.
• If fresh pineapple is unavailable, canned pineapple chunks work well—just make sure to drain them well.
• Add a pinch of chili flakes for a subtle spicy kick that complements the sweetness.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave with a splash of water to restore moisture. Enjoy it cold as a refreshing salad base as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, basmati rice works well as an alternative. Avoid short-grain rice as it may become mushy in this recipe.

Is this dish vegan?

Yes, as long as you use canned coconut milk and avoid adding any animal-based ingredients, this recipe is vegan-friendly.

Tropical Coconut Pineapple Rice Recipe

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★★★★★

4.8 from 105 reviews

Tropical Coconut Pineapple Rice is a fragrant, flavorful side dish combining jasmine rice with creamy coconut milk and sweet pineapple chunks. Enhanced with toasted shredded coconut, lime juice, and fresh cilantro, this rice brings a refreshing tropical twist perfect for pairing with grilled meats or enjoying on its own.

• Author: Elias
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Tropical, Hawaiian

Ingredients

Scale 1x2x3x

Rice and Liquid

• 1 cup jasmine rice (or basmati)
• 1 cup full-fat canned coconut milk
• ½ cup water
• ¼ teaspoon salt

Add-ins and Garnish

• 1 cup pineapple chunks (fresh or canned, drained)
• ⅓ cup toasted shredded coconut
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Rinse the rice: Thoroughly rinse the jasmine rice under cold water until the water runs clear to remove excess starch and ensure fluffy rice.
2. Combine ingredients: In a medium saucepan, mix the rinsed rice, full-fat coconut milk, water, and salt together.
3. Bring to a boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring once to prevent sticking.
4. Simmer the rice: Once boiling, cover the saucepan and reduce the heat to low. Let the rice simmer gently for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
5. Let rice rest: Turn off the heat and keep the saucepan covered. Let the rice sit undisturbed for 5 minutes to finish steaming.
6. Fluff and add pineapple and lime: Fluff the rice with a fork, then gently fold in the pineapple chunks and lime juice, distributing them evenly without mashing.
7. Garnish: Sprinkle the toasted shredded coconut and optional chopped cilantro over the top for added texture and fresh flavor.
8. Serve: Serve the tropical coconut pineapple rice warm, chilled, or at room temperature, according to your preference.

Notes

• For best results, use full-fat canned coconut milk to achieve a creamy texture and rich flavor.
• Fresh pineapple works great, but canned pineapple chunks drained thoroughly are an easy alternative.
• To toast shredded coconut, spread it in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
• This dish pairs excellently with grilled chicken, fish, or as part of a tropical-themed meal.
• Leftovers can be stored in the refrigerator for up to 3 days and served cold or reheated gently.

Keywords: coconut rice, pineapple rice, tropical rice, jasmine rice, side dish, coconut milk rice, pineapple chunks