Tropical Coconut Pineapple Rice Recipe
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.
- 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
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
- Rinse the rice: Thoroughly rinse the jasmine rice under cold water until the water runs clear to remove excess starch and ensure fluffy rice.
- Combine ingredients: In a medium saucepan, mix the rinsed rice, full-fat coconut milk, water, and salt together.
- Bring to a boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring once to prevent sticking.
- 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.
- Let rice rest: Turn off the heat and keep the saucepan covered. Let the rice sit undisturbed for 5 minutes to finish steaming.
- 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.
- Garnish: Sprinkle the toasted shredded coconut and optional chopped cilantro over the top for added texture and fresh flavor.
- 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
Find it online: https://tastygenius.com/tropical-coconut-pineapple-rice-recipe/
