"A sweet and spicy pineapple rice recipe bursting with tropical flavors with a savory spin. Naturally gluten-free and vegan...."
INGREDIENTS
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1 tablespoon oil (I like to use avocado oil or olive oil)
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2 garlic cloves (minced)
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1 2-inch knob fresh ginger root (grated or minced)
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1 cup white rice (I like to use Jasmine or Basmati)
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2 cups fresh or frozen pineapple (chopped )
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1 tablespoon sriracha (or any red chile-based hot sauce)
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1 tablespoon coconut aminos (or soy sauce)
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1 teaspoon coconut sugar (or any sweetener of choice)
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1 teaspoon salt
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¼ teaspoon red chile flakes
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1 ½ cups water