This Pineapple Coconut Rice is a delicious twist on traditional plain white rice. It’s a creamy and rich, yet mild and light side dish that pairs perfectly with just about any protein and would be super fun for a tropical themed dinner. Great for summer or anytime of year using fresh or canned fruit. We’ve included directions for stovetop and rice cooker.

It’s no secret that my family has a deep love for all things rice! This Pineapple Coconut Rice recipe fits in nicely with all of our other favorites like mushroom rice and rice pilaf, and pairs so well as a side to grilled hawaiian chicken, steak, pork, and seafood. Really anything. We’ve also been known to fill up on it and not eat anything else.

Traditional water is replaced with coconut milk and chicken broth, then after cooking, it’s mixed with Asian flavors and sweet fruit. The grains are creamy and flavorful. Rich, yet light. It is so good! The only thing that would make this rice better is eating it while vacationing on a tropical island!

Helpful Tips

• Use Jasmine rice. For optimal flavor and texture, I recommend using Jasmine rice, which is a long grain, with a slightly sweet flavor. Basmati would be an ok substitute. Avoid medium or short grain rice, which would result in super sticky rice. Brown rice won’t work for the recipe I’m sharing today, since the liquid and cook time are reliant on using white rice.
• Rinse, rinse, rinse! Rinse the rice like you’re in a rice-washing competition. Lol. Rice has a lot of starch. A LOT. Rinsing until the water runs clear, removes all that excess starch. Not terribly important with regular rice, but critical with coconut rice. Coconut milk is way thicker than water and if you don’t rinse the rice, you’ll end up with sticky, gluey grains. We’re after light and fluffy!
• Use coconut milk and another liquid. Instead of water, we’ll be using unsweetened coconut milk from a can. (Not to be confused with coconut milk beverage or coconut cream.) You can use regular or light coconut milk. Coconut milk is very thick and if used on its own, the rice can’t completely absorb it and won’t cook properly. It needs to be diluted with another type of liquid. I use chicken broth, but you can use coconut water for more coconut flavor, or even plain water.
• Bring liquids to boil, stir once, reduce heat, cover. In that order. Who knows why, but this is how you get perfect rice. Bringing to a boil before covering results in clean, fluffy grains. Science doesn’t lie!
• Don’t remove lid after cooking. After cooking, turn off the heat but don’t open the lid for another 10-15 minutes. This allows the rice to finish steaming and also reduces the wetness.
• Consider mix-ins for more flavor. Delicious ideas below.

How to Wash Rice

It’s really important to remove excess starch from the rice for coconut rice. To do this, you need to rinse the grains very well. To wash rice, simply place the grains in a large bowl and cover them with cold water. Stir the rice with your hands and then drain out the water. Fill it back up and repeat this process several times until the water runs clear and is no longer cloudy.

Coconut Rice in Rice Cooker

My zojurishi rice cooker is one of my most beloved appliances. If you have a rice cooker and want to cook this Coconut Rice in it instead of the stovetop, here’s how: after step 1, above, add the rice, broth, and coconut milk to a rice cooker; stir to combine. Set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, then gently mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions. Easy!

What to Serve with Coconut Rice

• Top with the following mix-ins. Toasted coconut flakes, sliced almonds, chopped macadamia nuts, diced mango, diced red bell pepper, or fresh chopped cilantro.
• Serve alongside these grilled recipes. Jerk Turkey Burgers, Hawaiian Pork Sliders, Grilled Chicken, Grilled Flank Steak.
• Hollow out a pineapple. Consider hollowing out a half pineapple and use that as the serving bowl for a super fun presentation!

Storing Leftovers

• Fridge. Store leftovers in an airtight container in the fridge. It will last for 3-4 days.
• Freezer. This coconut rice can also be frozen. Once it has cooled completely, transfer to a freezer-safe container. Freezer for up to 2 months. Thaw in the fridge.
• Reheat. The easiest way to reheat the rice is in the microwave. You can also reheat larger portions on the stovetop, adding a touch of broth to prevent it from drying out.

Other Rice Recipes To Try:

• Cilantro Lime Rice
• Mushroom Rice
• Spanish Rice
• Rice Pilaf
• Fried Rice

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!