Pineapple Coconut Rice is a mild and light tropical side that pairs perfectly with sweet and sour or teriyaki chicken.
My friend Alicia mentioned making pineapple rice the other day. I was immediately intrigued and went Googling. I found several, but this one seemed to do it for me, for whatever reason. Maybe because Steamy Kitchen is a trusted source and I liked the short list of ingredients. Or maybe because it included sesame oil, which draws me in every time.
I have to say, the flavor was a lot less sweet than I was expecting. Quite mild, actually. But I really enjoyed it. I served it with some Grilled Hawaiian Chicken Thighs – the combination was outstanding and left overs the next day were perfect.
I bet it would taste even better if served in Hawaii. But what wouldn’t?
Pineapple and Coconut Rice
- 2 cups jasmine rice
- 1 1/4 cups low-sodium chicken broth
- 1 cup coconut milk
- 1 cup crushed pineapple
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1/4 cup diced scallions
- macadamia nuts, almonds, toasted coconut flakes
- Rinse the rice several times until the water runs clear. Drain the rice. (At this point, I made mine in a rice cooker. If you don’t have one, here’s the stove top method):
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended toppings. Drizzle a touch more soy sauce, if desired.