Coconut Rice and Pineapple

Pat Duran


I've been on a rice kick all week.
This sweet and savory rice side dish is crunchy and is great drizzled with soy sauce,if desired.
A very nice dish to serve with any of your pork recipes, and barbecue kabobs.

★★★★★ 1 vote
4 -6 servings
5 Min
30 Min


2 c
jasmine rice
1 1/4 c
chicken broth
1 c
thick coconut milk
1 c
chunk or tid-bit pineapple, drained-reserve juice
2 Tbsp
soy sauce+ more for drizzling
1 tsp
sesame oil
2 tsp
brown sugar, light
1/4 c
finely chopped scallions
toppings:macadamia nuts, almonds, toasted coconut flakes


1Rinse the rice several times until the water runs clear. Drain the rice. Cook in a rice cooker using the broth, milk and reserved pineapple juice.
Stove top method:
If you do not have a rice cooker- make on stove top:
In a medium pot, over high heat, add the rice, broth, juice and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
2Fluff the rice with a fork and mix in the pineapple,soy sauce, brown sugar, and sesame oil. Top with chopped scallions and any of the garnishes. Drizzle with a bit of soy sauce , if desired.

About this Recipe

Other Tags: Quick & Easy, Healthy