Print

Pineapple Rice Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This vibrant Pineapple Rice recipe combines fragrant jasmine or basmati rice with sweet pineapple, aromatic garlic and ginger, and a spicy kick from sriracha and red chili flakes. Sautéed and simmered to perfection, it’s a tropical main course full of bold flavors and delightful textures, perfect for a quick and satisfying meal.

Ingredients

Scale

Rice and Aromatics

  • 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)

Flavorings and Add-ins

  • 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

Liquids

  • 1½ cups water

Instructions

  1. Sauté Aromatics: Heat the oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing for about 5 minutes until fragrant and softened, which releases their aromatic flavors.
  2. Toast Rice: Add the uncooked rice to the pan and stir frequently as you toast it for about 2 minutes. This step enhances the nuttiness of the rice and prevents it from becoming mushy.
  3. Add Flavorings: Stir in the chopped pineapple, sriracha, coconut aminos (or soy sauce), coconut sugar, salt, and red chili flakes. Continue to sauté for another minute to allow the flavors to meld together.
  4. Simmer Rice: Pour in the water, bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan with a lid and let it simmer gently for about 15 minutes, or until the water is fully absorbed by the rice.
  5. Rest and Fluff: Remove the pan from heat and keep it covered. Let the rice rest for 5 minutes to allow it to steam and finish cooking evenly. Finally, fluff the rice with a fork before serving to separate the grains.

Notes

  • For best results, use jasmine or basmati rice as they provide excellent fragrance and texture.
  • Adjust the amount of sriracha and red chili flakes based on your spice preference.
  • You can substitute coconut aminos with soy sauce if unavailable, keeping in mind the flavor profile will be slightly different.
  • Fresh pineapple works best, but frozen is a convenient alternative; thaw before using.
  • To make this dish vegan and gluten-free, ensure the coconut aminos or soy sauce are suitable for your dietary needs.

Keywords: Pineapple rice, tropical rice dish, spicy pineapple rice, gluten free main course, easy rice recipe, ginger garlic rice, sriracha rice

Find it online: https://hannahdelgado.com/pineapple-rice-recipe/