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


  • 20 oz
    can pineapple tidbits, drained and reserve juice
  • ·
  • 1 medium
    lemon zested
  • the
    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


  1. Add 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.
  2. Stir 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.
  3. Stir 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

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