Tropical Coconut Pineapple Rice Recipe
Introduction
This Tropical Coconut Pineapple Rice is a vibrant and fragrant side dish perfect for brightening up any meal. Combining creamy coconut milk with sweet pineapple and zesty lime, it offers a delicious blend of tropical flavors that is both comforting and refreshing.
Ingredients
- 2 cups long-grain white rice (Jasmine or Basmati)
- 1 (13.5-ounce / 400ml) can full-fat coconut milk
- 1 cup (240ml) unsweetened pineapple juice
- 1 cup (240ml) water or vegetable broth
- 1 teaspoon sea salt
- 1 tablespoon neutral cooking oil (coconut, avocado, or vegetable oil)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- ½ red bell pepper, finely diced
- ½ teaspoon curry powder (optional)
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon light brown sugar or granulated sugar (optional)
- 1 cup fresh pineapple, finely diced
- Zest of 1 lime
- Juice of ½ to 1 lime, to taste
- ¼ cup chopped fresh cilantro
- ¼ cup toasted unsalted cashews or shredded coconut (optional)
Instructions
- Step 1: Rinse the rice under cold water until the water runs clear, then drain well. Finely dice the yellow onion, mince the garlic and ginger, dice the red bell pepper, and finely dice the fresh pineapple. Zest the lime and set aside; halve the lime for juicing later.
- Step 2: Heat 1 tablespoon of your chosen cooking oil in a large pot over medium heat. Sauté the diced onion for 5 to 7 minutes until translucent. Add the minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant. Stir in the diced red bell pepper, curry powder, and red pepper flakes, if using, and cook for another 2 to 3 minutes.
- Step 3: Add the rinsed rice to the pot and stir to coat it in the aromatics and oil. Toast the rice for 2 to 3 minutes until it starts to look slightly translucent. Pour in the coconut milk, pineapple juice, water or vegetable broth, sea salt, and brown sugar if using. Stir well to combine and bring the mixture to a gentle boil.
- Step 4: Reduce the heat to the lowest setting. Cover the pot tightly and simmer the rice undisturbed for 15 minutes. Afterward, turn off the heat and let the rice rest, still covered, for an additional 10 minutes. Avoid lifting the lid during both simmering and resting to ensure even cooking.
- Step 5: Remove the lid and gently fluff the rice with a fork. Stir in the finely diced fresh pineapple and lime juice, using between half and a whole lime to taste. Transfer the rice to a serving dish and garnish generously with fresh lime zest, chopped cilantro, and toasted cashews or shredded coconut if desired. Serve warm.
Tips & Variations
- For extra flavor, try adding chopped scallions or a handful of toasted shredded coconut on top before serving.
- If you prefer a nuttier texture, substitute cashews for toasted almonds or macadamia nuts.
- To make this dish vegan-friendly, ensure the sugar and broth you use are vegan-certified.
- Swap the lime juice for a splash of fresh orange juice for a sweeter citrus twist.
Storage
Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to restore creaminess, or microwave in short intervals stirring occasionally. Avoid freezing, as the texture may change when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, you can use other long-grain rice varieties such as basmati or jasmine for their fragrant aroma. Avoid short-grain or sticky rice as it will change the dish’s texture.
Is this recipe suitable for meal prep?
Absolutely! This rice keeps well for several days and can be a flavorful base or side dish for quick meals throughout the week.
Print
Tropical Coconut Pineapple Rice Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and tropical coconut pineapple rice recipe that combines fragrant jasmine or basmati rice with creamy coconut milk, fresh pineapple, and zesty lime. Sautéed aromatics like onion, garlic, and ginger infuse the rice with rich flavors, while optional curry powder and red pepper flakes add a mild spicy kick. This dish is perfect as a flavorful side or a light vegetarian main, garnished with fresh cilantro and toasted cashews or shredded coconut for added texture.
Ingredients
Scale
Rice and Liquids
- 2 cups long-grain white rice (Jasmine or Basmati)
- 1 (13.5-ounce / 400ml) can full-fat coconut milk
- 1 cup (240ml) unsweetened pineapple juice
- 1 cup (240ml) water or vegetable broth
- 1 teaspoon sea salt
- 1 tablespoon light brown sugar or granulated sugar (optional)
Vegetables and Aromatics
- 1 tablespoon neutral cooking oil (coconut, avocado, or vegetable oil)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- ½ red bell pepper, finely diced
Spices and Garnishes
- ½ teaspoon curry powder (optional)
- ¼ teaspoon red pepper flakes (optional)
- 1 cup fresh pineapple, finely diced
- Zest of 1 lime
- Juice of ½ to 1 lime, to taste
- ¼ cup chopped fresh cilantro
- ¼ cup toasted unsalted cashews or shredded coconut (optional)
Instructions
- Prepare Ingredients: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping. Drain well. Finely dice the yellow onion, mince the garlic and ginger, dice the red bell pepper and fresh pineapple. Zest one lime and set aside. Halve the lime to squeeze juice later.
- Sauté Aromatics: Heat 1 tablespoon of your chosen neutral cooking oil in a large pot over medium heat. Add the finely diced onion and sauté for 5 to 7 minutes until it becomes translucent and soft. Add the minced garlic and grated ginger; cook for 1 to 2 minutes until fragrant. Stir in the diced red bell pepper, optional curry powder, and red pepper flakes; continue cooking for an additional 2 to 3 minutes to meld the flavors.
- Toast Rice and Add Liquids: Add the rinsed rice to the pot and stir well to coat the grains with the aromatic mixture. Toast the rice for 2 to 3 minutes until the grains appear slightly translucent to enhance their flavor. Pour in the coconut milk, unsweetened pineapple juice, water or vegetable broth, sea salt, and optional brown sugar. Stir well to combine all ingredients and bring the mixture to a gentle boil.
- Simmer and Rest Rice: Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 15 minutes. After simmering, turn off the heat but keep the lid on and let the rice rest for another 10 minutes. Do not lift the lid during cooking or resting to ensure proper steam cooking and fluffiness.
- Finish and Serve: Remove the lid and gently fluff the rice with a fork to separate the grains. Stir in the diced fresh pineapple and fresh lime juice (use between half to a whole lime based on your preference). Transfer the cooked rice to a serving dish. Generously garnish with fresh lime zest, chopped cilantro, and optionally sprinkle toasted cashews or shredded coconut for an added crunch. Serve warm and enjoy the tropical flavors.
Notes
- Rinsing the rice thoroughly removes excess starch and helps prevent it from becoming sticky.
- Using full-fat coconut milk adds richness and creaminess to the rice; light coconut milk can be used but results in a less creamy texture.
- Optional curry powder and red pepper flakes add subtle spice; omit if you prefer a milder dish.
- For extra flavor, vegetable broth can replace water in the cooking liquid.
- To toast cashews, dry roast in a pan over medium heat for 3-5 minutes until golden and fragrant.
- This dish pairs well with grilled chicken, seafood, or tofu for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tropical, Fusion
Keywords: coconut rice, pineapple rice, tropical rice, coconut milk rice, vegetarian rice dish, jasmine rice recipe, basmati rice recipe, side dish, tropical flavors
