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
Ingredients
- 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
Optional toppings
- macadamia nuts, almonds, toasted coconut flakes
Instructions
- 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.
Eden says
This looks delicious, and I can’t wait to make it with my thai coconut chicken, I’ve just got a few quick questions. You mention you made it in the rice cooker, so did you just dump all of the ingredients in, or still just the broth and coconut milk? Do you drain the crushed pineapple?
Amy Flanigan says
Hi Eden – I just added the rice, broth, and coconut milk. Then after cooking, follow step #3. I drained the crushed pineapple. Thanks!
Sara says
Stupid question…but 2 cups cooked rice or 2 cups rice before it’s cooked??
Amy @Belly Full says
2 cups uncooked rice, otherwise you’d be cooking it twice.
Aggie says
Oh yeah, loving this!! That Hawaiian chicken caught my eye but then I saw this! I made a coconut rice years ago and it was amazing, this reminds me of it though with pineapple, sounds so delicious.
Amy says
Hi Aggie! I sort of had low expectations for this rice, but I thoroughly enjoyed it! And it paired perfectly with the Hawaiian Chicken…now I can’t imagine making one without the other.
the wicked noodle says
Good lord, woman!! I’m suddenly STARVING just catching up on your newest creations. Looks so good.
myfudo says
I am ready for some tropical rice treat. Boring rice doesn’t have to be boring no more. This is a wonderful recipe! I’m excited to try.
Joanne says
I might even eat meat if it were served in Hawaii! Well…probably not. But I would eat this rice, that’s for sure!
Cathy says
You had me at “pineapple.”