Pineapple Coconut Rice is a mild and light tropical side that pairs perfectly with sweet and sour or teriyaki chicken.
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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
Course: Side Dish
Cuisine: American
Keyword: hawaiian, pineapple and coconut, rice, tropical
Servings: 8
Calories: 293kcal

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.

Nutrition

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