Tropical Coconut Pineapple Rice

I discovered this recipe by accident three summers ago when I was trying to jazz up plain white rice for a backyard luau party. Everyone went CRAZY for it, and now it’s requested at every summer gathering. The coconut gives it this amazing creamy richness while the pineapple adds these perfect bursts of sweetness. It’s like a vacation for your taste buds!

This rice pairs amazingly with grilled chicken, fish, or pork (especially if you’re doing a Hawaiian theme), but honestly, I’ve eaten it straight from the fridge as a midnight snack more times than I care to admit. It’s that good.

What You’ll Need

• 2 cups jasmine rice (basmati works too, but jasmine has that perfect floral note)
• 1 can (13.5 oz) coconut milk (full-fat, please! The light stuff just isn’t the same)
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons coconut oil (or butter if you don’t have coconut oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (the stuff in the tube works in a pinch)
• 1 1/2 cups fresh pineapple, diced (about half a pineapple – canned works too, just drain it well!)
• 1/3 cup toasted coconut flakes, plus more for garnish
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped (skip if you’re one of those people who thinks cilantro tastes like soap)
• 1-2 tablespoons lime juice (from about 1 lime)
• 1/4 teaspoon red pepper flakes (optional, but that tiny kick really balances the sweetness)
• Salt and pepper to taste

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Let’s Make It!

1. First things first – rinse your rice! This removes excess starch and makes it fluffy instead of gummy. Just put it in a fine-mesh strainer and run cold water over it until the water runs clear. I used to skip this step and always wondered why my rice wasn’t as good. Game changer!
2. In a medium saucepan, combine your rinsed rice, coconut milk, water, and salt. Bring it to a boil, then immediately turn the heat down to low, cover, and let it simmer for about 15-18 minutes until all the liquid is absorbed. No peeking! Every time you lift that lid, you’re letting out steam that your rice needs.
3. Once the cooking time is up, remove the pan from heat but KEEP THE LID ON. Let it rest for 10 minutes. I know it’s tempting to open it right away, but trust me on this one – this resting time lets the rice finish absorbing any remaining moisture and gets all the grains nice and fluffy.
4. While the rice is cooking, get a large skillet and heat up your coconut oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it starts to soften and turn translucent.
5. Toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds. This stuff can burn quickly, so keep an eye on it! Your kitchen should be smelling AMAZING right about now.
6. Add your diced pineapple to the skillet and cook for about 2-3 minutes until it starts to caramelize a bit. Those browned edges are flavor gold! If you’re using canned pineapple, you might need to cook it a little longer to evaporate some of the extra moisture.
7. When your rice is done resting, fluff it gently with a fork. Don’t stir it vigorously or you’ll break the grains and end up with mush.
8. Now for the fun part – combining everything! You can either add the pineapple mixture to the rice pot or transfer the rice to the skillet with the pineapple mixture. Either way works, just depends on which pan is bigger.
9. Gently fold in the toasted coconut flakes, sliced green onions, chopped cilantro, lime juice, and red pepper flakes if using. Season with salt and pepper to taste.
10. Transfer to a serving bowl, sprinkle with a little more toasted coconut and some extra green onions for garnish, and maybe a few lime wedges on the side for people who like things extra tangy.

Some Tips From My Kitchen Disasters

• DON’T use instant rice for this. I tried once when I was in a hurry and it turned into a weird mushy mess. Real rice only!
• If your coconut milk has separated in the can (that thick layer on top), just whisk it together before measuring.
• To toast coconut flakes: spread them on a baking sheet and bake at 325°F for about 5-7 minutes, stirring once halfway through. Watch them like a hawk because they go from perfectly golden to burnt in approximately 2.5 seconds.
• If fresh pineapple isn’t available or you’re short on time, canned pineapple chunks work fine – just make sure to get the kind packed in juice, not syrup, and drain them really well.
• This rice is even better the next day after the flavors have had time to get friendly with each other. I often make it a day ahead for parties.

Variations I’ve Tried

Mango Coconut Rice: Swap the pineapple for diced ripe mango. Slightly less tangy but oh-so-good.

Spicy Version: Double the red pepper flakes and add a finely diced jalapeño with the onions. The sweet-spicy combo is amazing, especially with grilled shrimp!

Nutty Twist: Add 1/2 cup toasted cashews or macadamia nuts for a delicious crunch.

Veggie Boost: Toss in some finely diced red bell pepper with the onions and add a cup of shelled edamame with the pineapple. Makes it more of a complete meal.

Extra Indulgent: Stir in a tablespoon of butter right at the end. Not necessary at all but takes the richness to another level.

Serving Ideas

This rice is super versatile! Here are my favorite ways to serve it:

• Alongside grilled teriyaki chicken skewers
• With slow-cooked Hawaiian pulled pork
• Next to some blackened mahi-mahi or salmon
• Stuffed into halved bell peppers and baked
• Cold the next day with some grilled shrimp tossed in (seriously, try it!)
• In a bowl with some soy-glazed tofu on top for a vegetarian dinner

For a complete tropical-themed dinner, I serve this with grilled pineapple chicken, some macaroni salad, and those sweet Hawaiian rolls. Finish with coconut ice cream and everyone thinks you’re a culinary genius!

Storing Leftovers (If There Are Any!)

This rice keeps beautifully in the fridge for up to 4 days. Just store it in an airtight container.

To reheat, I add a tiny splash of water (about a tablespoon per cup of rice) before microwaving to help it steam back to life and prevent drying out.

You can freeze it too! Portion it into freezer bags, squeeze out all the air, and it’ll keep for about 2 months. Thaw overnight in the fridge before reheating.

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Common Questions

“Can I make this in a rice cooker?” Absolutely! Just put the coconut milk, water, salt, and rinsed rice in your rice cooker and let it do its thing. Then follow the rest of the recipe as written once the rice is done.

“I don’t like cilantro. What can I use instead?” Try fresh basil or mint instead – both work really well with the tropical flavors. Or just leave it out entirely and maybe add a bit more green onion.

“Can I use brown rice?” Yes, but you’ll need to adjust the cooking time (usually about 35-40 minutes) and might need a touch more liquid. The nuttiness of brown rice actually works really well with the coconut!

“How do I know when my rice is done?” The liquid should be completely absorbed, and if you tilt the pan, you shouldn’t see any water pooling at the bottom. If you gently dig a little hole with a fork, there shouldn’t be water at the bottom.

“Can I make this with cauliflower rice for a low-carb version?” I’ve tried this and it’s pretty good! Skip the initial cooking of the rice and just sauté the cauliflower rice with the pineapple mixture until tender, then stir in the coconut milk and let it reduce a bit before adding the remaining ingredients.

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