Why You'll Love This Pineapple Rice
- It’s sunshine in a bowl. So bright and cheerful.
- Comes together in just 20 minutes. Perfect for a busy weeknight.
- The perfect balance of sweet and savory flavors.
- Uses pantry staples you probably already have.
- A wonderfully simple way to make dinner feel a little more special.
My family absolutely adores this. My youngest calls it 'vacation rice' and asks for it every time we grill chicken. I never have leftovers, which I think is the best compliment a home cook can get.
Essential Ingredient Guide
- Jasmine Rice: This is my favorite for this dish. It’s so fragrant and fluffy. You could use another long-grain white rice, but jasmine rice just adds a little something special.
- Canned Pineapple: Honestly, canned pineapple in juice works perfectly here because you need that sweet juice to cook the rice. It’s convenient and gives a consistent flavor. Of course, fresh pineapple is beautiful, too.
- Soy Sauce: This brings the savory balance to the sweet pineapple. I like to use a low-sodium version so I can control the saltiness. Tamari is a great gluten-free alternative.
- Fresh Ginger and Garlic: Please use fresh if you can. The aroma they release when they hit the warm oil is the foundation of this dish. It makes the whole kitchen smell incredible.
Complete Cooking Process
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Gather and Prepare:
- First, get everything ready. It makes the process so calm. Finely chop your onion, mince the garlic, and grate the ginger.
- Drain your can of pineapple, but be sure to catch all that wonderful juice in a measuring cup. You'll need it.
- Thinly slice the green onions for the end.
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Build the Flavor Base:
- Warm the oil in your pot. Not too hot. Let the onions soften gently.
- Add the garlic and ginger. This is where the magic starts. Stir just until fragrant.
- Toast the rice for just a minute. It seems like a small step, but it really helps keep the grains separate and fluffy.
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Simmer and Finish:
- Pour in the liquids—your reserved pineapple juice, water, and soy sauce. Give it a gentle stir and bring to a boil.
- Lower the heat, cover it, and walk away. Let it do its thing for 15 minutes. No peeking!
- Once done, fluff with a fork. Gently fold in the pineapple, peas, cashews, and green onions. It’s ready.
Frequently Asked Questions
→ Can I use fresh pineapple instead of canned?
Of course! If you use fresh pineapple, you'll miss out on the canned juice for cooking the rice. Just substitute it with an equal amount of water or vegetable broth and maybe a tablespoon of brown sugar for a little sweetness.
→ Can I use brown rice?
You can, but the cooking time and liquid amount will change. Brown rice typically needs more liquid and about 40-45 minutes to cook. Just follow the package directions for the rice and add the pineapple and other mix-ins at the end.
→ What protein would go well with this?
Oh, so many things. It’s beautiful alongside grilled chicken, teriyaki salmon, shrimp skewers, or even some simple baked tofu. It complements those flavors perfectly.
→ How can I add more vegetables to this rice?
Feel free to add a handful of diced carrots with the onion, or stir in some red bell pepper strips. Just be mindful not to add too much, as it might change the liquid ratio needed for the rice.
Chef's Tips
Make sure you use pineapple chunks packed in 100% juice, not heavy syrup.,The frozen peas will thaw perfectly from the residual heat of the rice, keeping their bright green color.,Feel free to adjust the soy sauce to your personal taste.
Pineapple Rice: Hawaiian Side Dish
Pineapple rice is a sweet & delicious Hawaiian side dish ready in 20 minutes! The perfect complement to Hawaiian recipes.
Timing
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Recipe Details
Ingredients
For the Rice
- 01 2 tablespoons sesame oil or vegetable oil
- 02 1 small onion, finely chopped
- 03 2 cloves garlic, minced
- 04 1 teaspoon fresh ginger, grated
- 05 1 1/2 cups Jasmine rice, uncooked
- 06 1 (20 ounce) can pineapple chunks in juice
- 07 1 1/2 cups water or vegetable broth
- 08 3 tablespoons soy sauce (or tamari for gluten-free)
- 09 1/2 cup frozen peas
- 10 1/2 cup roasted cashews, unsalted
- 11 2 green onions, thinly sliced
Optional Garnishes
- 01 Fresh cilantro, chopped
- 02 Toasted sesame seeds
- 03 Red pepper flakes for a little heat
Instructions
Drain the pineapple, reserving all of the juice. Set the pineapple chunks aside.
In a medium saucepan or pot, heat the sesame oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and grated ginger. Cook for another minute until you can really smell them. It’s such a lovely fragrance.
Stir in the uncooked jasmine rice and toast it for about a minute, stirring constantly, until the grains are lightly fragrant.
Pour in the reserved pineapple juice, the water (or broth), and the soy sauce. Bring it all to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Turn off the heat. Remove the lid and gently fluff the rice with a fork. Look how perfect it is.
Fold in the pineapple chunks, frozen peas, cashews, and sliced green onions. The residual heat will warm everything through.
Serve warm, garnished with fresh cilantro or sesame seeds if you like. Enjoy that little taste of sunshine.
Notes & Tips
- 1 Make sure you use pineapple chunks packed in 100% juice, not heavy syrup.
- 2 The frozen peas will thaw perfectly from the residual heat of the rice, keeping their bright green color.
- 3 Feel free to adjust the soy sauce to your personal taste.
Tools You'll Need
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Medium saucepan with a tight-fitting lid
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Measuring cups and spoons
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Fine-mesh sieve for rinsing rice
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Cutting board
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Chef's knife
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Fork for fluffing
Must-Know Tips
- Rinse your jasmine rice before cooking to remove excess starch. This helps it become fluffy instead of sticky.
- Don't skip toasting the rice in the pot for a minute. It adds a subtle nutty flavor and improves the texture.
- Let the rice rest, covered, off the heat for 5 minutes after cooking. This allows the steam to finish the job and makes for perfectly cooked grains.
- Fold the mix-ins in gently at the end. You don't want to mash the tender rice.
Professional Secrets
- For a richer flavor, toast the cashews in a dry pan for a few minutes before adding them to the rice.
- A tiny splash of rice vinegar stirred in at the very end can brighten all the flavors beautifully.
- Caramelize a few of the pineapple chunks in a separate pan with a little butter and brown sugar for an extra special garnish.
- If you have it, a drizzle of toasted sesame oil at the end adds a wonderful, nutty aroma.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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