Pineapple Coconut Rice is a mild and light tropical side that pairs perfectly with sweet and sour or teriyaki chicken.
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.