Description
This vibrant pineapple rice combines tropical fruit with savory seasonings in a one-pot dish ideal for rice bowls or side dishes. A sweet-spicy balance is achieved through coconut aminos, ginger, chili, and toasted rice. Gluten-free and meat-free, with customizable variations.
Ingredients
1 tablespoon oil (avocado or olive)
2 cloves garlic (minced or pressed)
1 teaspoon finely grated ginger
1 cup raw white rice (Jasmine or Basmati)
2 cups chopped pineapple (fresh or frozen)
1 tablespoon sriracha
1 tablespoon coconut aminos
1 teaspoon coconut sugar
1 teaspoon sea salt
½ teaspoon red chili flakes
Instructions
Heat the oil in a large skillet or pot over medium heat.
Add minced garlic and ginger; sauté for 1–2 minutes until fragrant.
Add the uncooked rice and stir to toast the grains for 2–3 minutes.
Stir in chopped pineapple, coconut aminos, sriracha, coconut sugar, and red chili flakes.
Mix in sea salt to taste.
Add 2 cups of water or vegetable broth to the pot.
Bring to a boil, cover, reduce the heat, and simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove from heat, let rest for 5 minutes, then fluff with a fork before serving.
Notes
Use frozen pineapple without thawing.
For a richer taste, substitute coconut sugar with palm sugar.
Serve warm as a side dish, in rice bowls, or as part of a fusion platter.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Trend Recipes
- Method: Stir-fry / One-pot
- Cuisine: Asian fusion