Pineapple Coconut Rice: 40 Minutes to Unforgettable Bliss

If you’ve never tried Pineapple Coconut Rice, let me tell you—you’re in for a little tropical vacation right at your dinner table. The first time I tasted this creamy, sweet coconut rice with pineapple, I was at a beach potluck in the middle of July, and honestly, it completely stole the show. There’s something magical about how fluffy jasmine rice, silky coconut milk, and juicy pineapple chunks come together. Suddenly, plain rice feels like an island dream.

This dish is pure sunshine—just the right balance of sweet, savory, and a hint of nuttiness from the coconut. It’s ridiculously easy to make, and every bite feels special, even though you barely have to fuss over the stove. I love how it works as a show-stopping side with grilled chicken, shrimp, or tofu, but it’s hearty enough to enjoy as a light main all on its own. The flavors are bright and crowd-pleasing, and honestly, it’s a guaranteed hit at family dinners or summer BBQs. If you’re craving something a little different, this Pineapple Coconut Rice is the answer.

Pineapple Coconut Rice Ingredients

Here’s everything you’ll need for this tropical coconut pineapple rice adventure:

• 2 cups dry jasmine rice (don’t swap for regular long grain if you want that signature fluff!)
• 1 1/4 cups low-sodium chicken broth (or use vegetable broth for a vegan version)
• 1 cup coconut milk (full-fat, from a can—shake it up before opening)
• 1 cup crushed pineapple or tiny diced pineapple, well-drained (canned or fresh both work, just get rid of excess juice)
• 2 tablespoons low sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon brown sugar (packed)
• 1/4 cup scallions, diced
• Optional mix-ins: toasted coconut flakes, sliced almonds, chopped macadamia nuts, fresh chopped cilantro

This recipe is naturally gluten free if you use gluten-free soy sauce. I promise, every ingredient really shines here and you can easily tweak for allergies or dietary needs.

How to Make Pineapple Coconut Rice

Making pineapple coconut rice is honestly way easier than people think. The main thing is to let the ingredients do their magic—don’t rush the rice, and don’t skip those little steps that make it sing. Here’s exactly how I do it every time:

• Rinse the rice: This is huge! Pour your jasmine rice into a bowl and cover with water. Swish it around with your hand, then carefully drain. Repeat 2–3 times until the water runs pretty clear. This helps your rice cook up fluffy, not sticky or gummy.
• Add to the pot: Combine the rinsed rice, chicken or veggie broth, and coconut milk in a medium saucepan. Give it a gentle stir to mix the coconut milk through. If your coconut milk is separated or clumpy, just whisk it first—no big deal.
• Bring to a boil: Turn the heat to high and let it come to a rolling boil. Watch it closely! Coconut milk can bubble up quick and make a mess if you’re not paying attention.
• Simmer and steam: As soon as it’s boiling, turn the heat all the way down to low and cover tightly with a lid. Now, don’t peek! Let it simmer gently for 20 minutes. (If you open the lid, you’ll lose steam and the rice won’t turn out right.)
• Rest off the heat: Once the timer goes off, turn off the heat and leave the pot covered for 10 more minutes. This steams the rice all the way through and makes it extra tender.
• Finish with flavor: Fluff the rice with a fork (don’t mash it). Add in your well-drained pineapple, soy sauce, sesame oil, brown sugar, and scallions. Gently toss to combine. The heat will warm the pineapple and bring everything together.
• Add garnishes: Sprinkle on coconut flakes, nuts, or cilantro if you like. Give it an extra splash of soy sauce if you want a little more salt or umami.

That’s it! You’ve got a pot of creamy, dreamy, tropical coconut pineapple rice. Don’t worry if the bottom layer gets a little golden—some folks love those crispy bits. If your rice turns out too wet, just let it sit uncovered for a few minutes and it’ll dry out a bit. I promise, once you nail this, you’ll want to make it for every gathering.

Tips for Perfect Pineapple Coconut Rice

Here’s what I’ve learned after way too many batches:

• Rinse, rinse, rinse! This really stops your rice from getting mushy. Don’t skip it, even if you’re in a hurry.
• Use full-fat coconut milk from a can. The light stuff just doesn’t give you that creamy mouthfeel.
• Drain pineapple well. Extra juice can make the rice soggy—sometimes I even pat the chunks dry with a paper towel.
• Don’t overcook. Trust your timer and keep the lid on. Opening it early lets precious steam escape.
• My trick? If the rice seems too wet after mixing in the pineapple, pop the pot back over low heat for 1-2 minutes (lid off), stirring gently. It’ll dry out just enough without burning.

Ingredient Swaps and Variations for Pineapple Coconut Rice

There’s so much room to play with this creamy tropical rice dish. I switch things up depending on what’s in my pantry (or what my guests like). Here are my favorite ways to make it your own:

• Fresh vs. canned pineapple: Both work! Fresh gives bigger, tangier bites, while canned is sweeter and softer. Just remember to drain well, either way.
• Vegan swap: Use vegetable broth instead of chicken broth. The flavor stays bright and the dish is totally plant-based.
• Nutty crunch: Stir in toasted coconut flakes, sliced almonds, or chopped macadamia nuts for extra texture and a hint of island flair.
• Herb boost: Fresh cilantro or a bit of mint adds a cool, fresh finish that really wakes up the dish.
• Spicy kick: Add a pinch of red pepper flakes or diced fresh chili if you want a little heat to balance the sweetness.

Don’t be afraid to mix and match—this island-style pineapple rice is super flexible and always delicious!

Why You’ll Love This Pineapple Coconut Rice

• It’s quick and easy—ready in under 40 minutes, no fancy equipment needed.
• All those tropical flavors! Creamy coconut, sweet pineapple, a little savory from the soy sauce… it just tastes like sunshine.
• Super versatile—pairs perfectly with grilled chicken, shrimp, tofu, or even BBQ mains.
• Easily made vegan or gluten-free with simple swaps, so everyone can dig in.
• It’s a total crowd-pleaser for potlucks, family dinners, or summer cookouts. Leftovers are just as tasty!

Serving Suggestions for Pineapple Coconut Rice

This fruity coconut rice is a superstar at any meal. I love piling it next to smoky grilled chicken or tossing it with shrimp straight off the BBQ. It’s also fantastic with crispy tofu or as a base for a big tropical grain bowl. If you’re heading to a potluck, bring a big bowl—trust me, it’ll disappear fast! Here are some of my favorite ways to serve it:

• With grilled chicken, shrimp, or salmon for an easy summer dinner
• As a side for BBQ ribs or jerk pork
• Paired with pan-fried tofu for a vegan main
• Scooped into pineapple bowls for a fun, island-style presentation
• On a buffet table at potlucks or picnics—always a hit!

Storage and Reheating Pineapple Coconut Rice

If you’re lucky enough to have leftovers, stash your pineapple coconut rice in an airtight container in the fridge—it’ll stay fresh for up to 4 days. To reheat, sprinkle a splash of water over the rice and warm it gently in the microwave or on the stovetop, stirring now and then so it doesn’t dry out. You can also freeze portions in zip-top bags for up to a month. Just thaw overnight in the fridge before reheating.

Pineapple Coconut Rice FAQ

• Can I use brown rice in tropical coconut pineapple rice? Absolutely! Brown jasmine rice works, but you’ll need to add extra liquid and simmer longer—check for tenderness after 35–40 minutes. The texture is a bit chewier, but still delicious.
• How do I keep sweet coconut rice with pineapple from getting mushy? Rinse your rice really well and drain your pineapple thoroughly. Don’t skip resting the rice after cooking—it lets extra moisture absorb and keeps your grains fluffy.
• Can I make vegan pineapple coconut rice? Yes! Just use vegetable broth instead of chicken and double-check your soy sauce is vegan. The flavor stays bright and creamy.
• Is this gluten-free? It can be—just use gluten-free soy sauce or tamari. All the main ingredients are naturally gluten-free.
• Can I use other types of rice? Jasmine rice gives the best texture, but basmati will work in a pinch. Avoid short-grain rice, which turns sticky in this creamy tropical rice dish.

Pineapple Coconut Rice Nutritional Information

Here’s a quick look at the nutrition for one cup of this creamy tropical rice dish (based on my recipe):

• Calories: 260
• Fat: 5g (4g saturated)
• Protein: 4g
• Carbohydrates: 48g
• Sugar: 5g
• Sodium: 320mg

These numbers are just estimates—your actual nutrition may change a bit depending on brands, add-ins, or swaps you use at home. Enjoy every bite, guilt-free!

Share Your Pineapple Coconut Rice Experience

I’d love to hear how your pineapple coconut rice turns out! Drop a comment below with your tweaks or serving ideas, and don’t forget to rate the recipe if you enjoyed it. If you snap a photo, share it on social media and tag me—I can’t wait to see your tropical creations!

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