Lemon Rice with Pineapple and Corn

Pat Duran


This is an easy recipe and can be served as a side dish with many main dish meals - especially good with fish and seafood....it's a family pleaser.


★★★★★ 1 vote

4 to 6
10 Min
30 Min
Stove Top


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20 oz
can pineapple tidbits, drained and reserve juice
1 medium
lemon zested
juice of above lemon
1 c
jasmine rice-it's the best or whatever you have on hand, uncooked
1 dash(es)
old bay seasoning
1/2 c
canned corn, drained
1 tsp
granulated sugar
1 tsp
soy sauce, light

How to Make Lemon Rice with Pineapple and Corn


  • 1Add enough water to the pineapple juice to make 1 3/4 cups and place in a medium saucepan. Add lemon zest and juice. Bring to a boil over medium heat.
  • 2Stir rice into saucepan. When juice returns to a boil, cover, reduce heat to medium low, and simmer 30 minutes, until most of the liquid has been absorbed.
  • 3Stir in remaining ingredients, Mix well. Cover and continue to cook 10 more minutes. Let stand covered until ready to serve..Garnish with chopped green onions if, desired.Lobster Mornay

Printable Recipe Card

About Lemon Rice with Pineapple and Corn

Course/Dish: Rice Sides, Fruit Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Other Tags: Quick & Easy, For Kids, Healthy

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