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

How to Make Coconut Rice and Pineapple


  1. Rinse 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.
  2. Fluff 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.

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About Coconut Rice and Pineapple

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