Pineapple Rice Recipe
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.
- 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
Find it online: https://cookwithruby.com/pineapple-rice-recipe/
