Pineapple Coconut Rice Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups jasmine rice, dry
02 -
1¼ cups chicken broth, low-sodium
03 -
1 cup canned coconut milk
04 -
1 cup pineapple, crushed or finely diced, drained
05 -
2 tablespoons soy sauce, low-sodium
06 -
1 tablespoon sesame oil
07 -
1 teaspoon brown sugar
08 -
¼ cup scallions, diced
→ Optional Toppings
09 -
Coconut flakes, toasted
10 -
Sliced almonds
11 -
Macadamia nuts, chopped
12 -
Fresh cilantro, chopped
# Instructions:
01 -
Rinse the jasmine rice under cold water several times until the water becomes clear, then drain thoroughly.
02 -
In a medium-sized pot, combine the rinsed rice, chicken broth, and coconut milk. Bring the mixture to a rolling boil over high heat.
03 -
Once boiling, reduce heat to low and cover tightly with a lid. Let it cook undisturbed for 15 minutes, then turn off the heat and let it steam for another 10 minutes without lifting the lid.
04 -
Fluff the cooked rice gently with a fork, then fold in the drained pineapple, soy sauce, sesame oil, brown sugar, and diced scallions until well combined.
05 -
Garnish with your choice of toasted coconut flakes, sliced almonds, macadamia nuts, or fresh cilantro. Add an extra drizzle of soy sauce if desired.
# Notes:
01 -
This creamy coconut rice has a perfect balance of rich coconut flavor and tropical sweetness from pineapple, making it an ideal side dish for any protein.
02 -
Works wonderfully year-round using either fresh or canned pineapple, and the mild flavors complement both casual and elegant meals.
03 -
For best results, use full-fat canned coconut milk rather than light coconut milk to achieve the proper creamy texture.