Description
Pineapple Coconut Rice combines jasmine rice, coconut milk, and pineapple for a tropical side dish. The recipe is easy to make and pairs well with grilled meats or seafood.
Ingredients
- 2 cups dry jasmine rice
- 1 1/4 cups low-sodium chicken broth
- 1 cup coconut milk (from a can)
- 1 cup crushed or tiny diced pineapple, drained
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 1/4 cup diced scallions
- Optional: toasted coconut flakes, sliced almonds, chopped macadamia nuts, fresh chopped cilantro
Instructions
- Rinse the rice several times until the water runs clear. Drain well.
- In a medium pot over high heat, add rice, chicken broth, and coconut milk. Bring to a boil.
- Once boiling, reduce the heat to low. Cover with a tight-fitting lid and cook for 20 minutes.
- Turn off the heat and let the pot sit, covered, for 10 minutes without opening the lid.
- Fluff the rice with a fork. Mix in pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Add any optional mix-ins you like. Drizzle extra soy sauce if desired. Serve warm.
Notes
- Use canned or fresh pineapple, but drain well to avoid extra moisture.
- For a vegan version, use vegetable broth instead of chicken broth.
- Jasmine rice gives the best texture and flavor.
- Chopped cilantro adds freshness to the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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