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Thick, moist jasmine rice coated in coconut milk with large yellow pineapple chunks. (Coconut Pineapple Rice)

Coconut Pineapple Rice: The Ultimate Creamy Tropical Side Dish

This Coconut Pineapple Rice features tender jasmine rice cooked in rich coconut milk, tossed with glistening golden pineapple and topped with fresh scallions and chili flakes for a perfect sweet-savory balance.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Lunch, Side Dish
Cuisine: Thai-inspired, Tropical
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Jasmine rice 370g, rinsed thoroughly
  • 1 can Full-fat coconut milk 13.5 oz / 400ml
  • 1.25 cups Filtered water 300ml
  • 1 tsp Fine sea salt 6g
  • 1 tbsp Granulated sugar 12g
  • 1.5 cups Pineapple chunks 225g, fresh or canned
  • 1 tbsp Neutral oil 15ml, for searing
  • 3 medium Scallions 30g, thinly sliced
  • 1 tsp Dried red chili flakes 2g

Equipment

  • 1 Heavy-Bottomed Saucepan With tight-fitting lid
  • 1 Non-stick Skillet For searing pineapple
  • 1 Fine-mesh Sieve For rinsing rice

Method
 

Preparation
  1. Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.
  2. Heat oil in a skillet over medium-high heat. Sear pineapple chunks for 2-3 minutes until glistening and golden. Set aside.
Cooking
  1. In a saucepan, whisk together coconut milk, water, salt, and sugar. Bring to a light simmer.
  2. Add rice, cover tightly, and reduce heat to low. Cook for 18-20 minutes until liquid is absorbed.
  3. Remove from heat and let rest for 5 minutes. Gently fold in the seared pineapple.
Finishing
  1. Transfer to a bowl and top with sliced scallions and dried red chili flakes.

Notes

Rinse the rice thoroughly to prevent a gummy texture.
Use full-fat coconut milk for the creamiest results.