This Pineapple Coconut Rice is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
My friend Alicia mentioned making pineapple coconut rice the other day. I immediately asked for the recipe and knew I’d be making it, too. I liked the short list of ingredients and the inclusion of sesame oil, which always draws me in.
Ingredients for Pineapple Coconut Rice
You only need a handful of simple ingredients!
- Jasmine rice
- Chicken broth
- Coconut milk
- Crushed pineapple
- Soy sauce
- Sesame oil
- Brown Sugar
- Scallions
The flavor was a lot less sweet than I was expecting. Quite mild, actually. 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.
The only thing that would have made this better is if I’d actually been served it in Hawaii. HA.
When pineapple isn’t in season, you can easily use canned crushed pineapple, so you can make this anytime of year!
Other Rice side dishes we love!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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 , drained
- 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.
- 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.
Mary Miner says
Great recipe! Loved it! Fed 5 and lots of leftovers. I’m going to make fried rice with ham and eggs. We had it with snapper that my husband and son caught and
Thanks for sharing and I pinned it, I think.
Carole Murchison says
My whole family loved this recipe. I did include the suggested toasted almonds which gave it a wonderful crunch. I served it with teriyaki chicken and pineapple skewers. The two dishes were great together.
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.”