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A close-up shot of a spoonful of creamy coconut pineapple rice, showing the fluffy texture of the jasmine rice and a juicy piece of pineapple.

Coconut Pineapple Rice: Your Ultimate Tropical Side Dish

Transport your taste buds with this creamy and delicious Coconut Pineapple Rice! This easy recipe combines fragrant jasmine rice, rich coconut milk, and sweet pineapple for the perfect tropical side dish that's ready in just 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Caribbean, Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Jasmine Rice rinsed until water runs clear
  • 1 can (13.5 oz) Full-Fat Coconut Milk unsweetened
  • 1 cup Water
  • 1 cup Pineapple Tidbits drained
  • 2 tbsp Granulated Sugar or to taste
  • 1/2 tsp Salt
For Garnish (Optional)
  • 1/4 cup Toasted Coconut Flakes for garnish
  • 2 tbsp Fresh Cilantro chopped, for garnish
  • 1 Lime cut into wedges, for serving

Equipment

  • 1 Medium Saucepan with Lid
  • 1 Fine-mesh Sieve

Instructions
 

  1. Place the jasmine rice in a fine-mesh sieve and rinse under cold running water for about 1-2 minutes, or until the water runs clear. Drain thoroughly.
  2. In a medium saucepan, combine the rinsed rice, can of coconut milk, water, drained pineapple tidbits, sugar, and salt. Stir everything together.
  3. Bring the mixture to a boil over medium-high heat. Once boiling, stir once, then reduce the heat to low.
  4. Cover the saucepan with a tight-fitting lid and let it simmer for 15-20 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
  5. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and finish cooking.
  6. After resting, uncover the pot and gently fluff the rice with a fork. Garnish with toasted coconut flakes and fresh cilantro if desired. Serve warm with lime wedges on the side.

Notes

Rinsing the rice is crucial! This step removes excess starch and prevents the rice from becoming gummy.
For a richer flavor, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
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