Name: Pineapple Rice Recipe
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Tropical
Ingredients: 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; ¼ teaspoon red chili flakes; 1½ cups water

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Introduction

Pineapple Rice is a vibrant and flavorful dish that brings a tropical twist to your meal. Combining fragrant ginger, garlic, and sweet pineapple with aromatic rice, this recipe is both easy to make and wonderfully satisfying.

A close-up view of a white bowl filled with cooked rice mixed with yellow pineapple chunks. The rice grains are light golden and slightly oily, speckled with small red chili flakes and a few green herb pieces for color and texture. The pineapple pieces are scattered evenly throughout, adding bright yellow contrast and a juicy texture. A silver fork peeks out from the side of the bowl, resting against the rice. The bowl sits on a white marbled surface with soft natural lighting highlighting the shine and details of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ teaspoon red chili flakes
1½ cups water

Instructions

Step 1: Heat the oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for about 5 minutes until fragrant.
Step 2: Stir in the rice and toast it for 2 minutes, stirring frequently to prevent sticking.
Step 3: Add the chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. Sauté for an additional minute to combine the flavors.
Step 4: Pour in the water and bring it to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and simmer for about 15 minutes until the water has evaporated and the rice is tender.
Step 5: Remove the pan from heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork before serving.

Tips & Variations

For a nutty crunch, toast some cashews or almonds and sprinkle them over the finished dish.
Use brown rice instead of white for a heartier, fiber-rich option, but increase the cooking time and water accordingly.
Adjust the sriracha to taste for more or less heat depending on your preference.
Fresh pineapple offers the best texture and flavor, but frozen works well in a pinch.

Storage

Store leftover pineapple rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist.

How to Serve

A close-up view of a white bowl filled with cooked rice mixed with yellow pineapple pieces. The rice grains are light brown with specks of red chili flakes scattered throughout. Small green herb bits are also mixed in, adding a touch of color. A black spoon is partially visible inside the bowl, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan. To keep it gluten-free, choose coconut aminos instead of soy sauce, as some soy sauces contain gluten.

Can I prepare pineapple rice ahead of time?

Absolutely. You can cook it in advance and store it in the refrigerator. Reheat well before serving for best taste and texture.