Pineapple and Coconut Rice
Pineapple Coconut Rice is a mild and light tropical side that pairs perfectly with sweet and sour or teriyaki chicken.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 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.
Serving: 8servings | Calories: 293kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 252mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 7.5mg | Calcium: 33mg | Iron: 1.7mg