Introduction

Pineapple rice is a vibrant and flavorful dish that blends sweet and spicy tastes with fragrant rice. It’s perfect as a side or a light main, bringing a tropical twist to your meal with minimal effort.

A close-up view of a white bowl filled with yellowish cooked rice mixed with bright yellow chunks of pineapple. The rice grains are separate and slightly glossy, showing texture, with small red chili flakes scattered throughout for a spicy touch. Tiny green herb bits are sprinkled inside the rice, adding a hint of color contrast. A silver spoon is partially visible in the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil (avocado or olive)
2 garlic cloves (minced)
1 2-inch knob fresh ginger root (grated)
1 cup uncooked white rice (Jasmine or Basmati)
2 cups fresh or frozen pineapple (chopped)
1 tablespoon sriracha
1 tablespoon coconut aminos (or soy sauce)
1 teaspoon coconut sugar
1 teaspoon salt
¼ teaspoon red chili flakes
1½ cups water

Instructions

Step 1: Heat the oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for about 5 minutes until fragrant.
Step 2: Stir in the rice and toast it for 2 minutes, stirring frequently to prevent burning.
Step 3: Add the pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. Sauté the mixture for another minute to combine the flavors.
Step 4: Pour in the water and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and simmer for about 15 minutes or until the water has fully evaporated.
Step 5: Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.

Tips & Variations

For a protein boost, stir in cooked shrimp or diced chicken before serving.
Use brown rice for a heartier texture, but increase the cooking time and water accordingly.
Adjust the sriracha amount to control the spice level based on your preference.
Fresh pineapple adds more juiciness, but frozen works well when fresh is not available.

Storage

Store leftover pineapple rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or microwave, adding a splash of water if it feels dry to restore moisture.

How to Serve

A close-up view of a white bowl filled with fried rice mixed with golden yellow pineapple chunks, small green herb pieces, and red chili flakes scattered throughout. The rice grains are light brown with a slightly oily texture, giving a glossy look. The pineapple pieces are bright and juicy, sitting evenly among the rice, creating a colorful contrast. At the back of the bowl, the green spiky top of a pineapple is visible, adding a fresh and natural touch. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, Jasmine and Basmati rice work best due to their aroma and texture, but you can substitute with long-grain white rice. Brown rice can be used, but will require longer cooking times and more water.

Is this dish suitable for a vegan diet?

Absolutely. This recipe contains no animal products, making it vegan-friendly. Just make sure to use a vegan-friendly sriracha or soy sauce if needed.

Pineapple Rice Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

This Pineapple Rice recipe is a flavorful and vibrant dish combining the sweetness of pineapple with aromatic garlic, ginger, and a hint of heat from sriracha and red chili flakes. Toasted jasmine or basmati rice is cooked with this delicious mixture to create a fragrant and satisfying side or main dish perfect for any meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Asian Fusion
Diet: Vegetarian

Ingredients

Scale

Rice Mixture

1 tablespoon oil (avocado or olive)
2 garlic cloves (minced)
1 2-inch knob fresh ginger root (grated)
1 cup uncooked white rice (Jasmine or Basmati)
2 cups fresh or frozen pineapple (chopped)
1 tablespoon sriracha
1 tablespoon coconut aminos (or soy sauce)
1 teaspoon coconut sugar
1 teaspoon salt
¼ teaspoon red chili flakes
1½ cups water

Instructions

Sauté Aromatics: Heat oil in a skillet over medium heat. Add the minced garlic and grated ginger and sauté for about 5 minutes until fragrant and softened, which infuses the oil with their flavors.
Toast the Rice: Add the uncooked rice to the skillet and stir frequently for around 2 minutes. This toasting step enhances the nuttiness and prevents the rice from turning mushy.
Add Flavorings: Mix in the chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. Sauté everything together for an additional one minute to combine the flavors evenly.
Cook the Rice: Pour in the water and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pan with a lid, and simmer gently for about 15 minutes, or until the water is fully absorbed by the rice.
Rest and Fluff: Remove the skillet from heat, keep it covered, and let the rice rest for 5 minutes. Then uncover and fluff the rice delicately with a fork to separate the grains before serving.

Notes

You can use either fresh or frozen pineapple, but if using frozen, thaw and drain excess liquid to avoid soggy rice.
For a vegetarian or vegan version, ensure the sriracha and coconut aminos do not contain animal products.
Adjust sriracha and red chili flakes according to your preferred spice level.
For added texture, garnish with chopped fresh cilantro or toasted cashews if desired.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on stovetop or microwave.

Keywords: pineapple rice, garlic ginger rice, spicy pineapple rice, vegetarian rice dish, Asian rice recipe, tropical rice, side dish