Pineapple rice is one of those recipes that came from wanting something fast, comforting, and a little exciting without turning on every burner in the kitchen. Sweet pineapple, warm rice, ginger, garlic, and a touch of heat feel like a shortcut to somewhere tropical, even if you’re just cooking on a regular weeknight.
It’s the kind of dish that smells amazing almost immediately, which is dangerous because you’ll want to eat it straight from the pot. It started as a side, but very quickly turned into a “this can totally be dinner” situation.
Why I Keep Making This Dish (The Real Reasons)
- Quick and low-effort: Minimal prep, mostly hands-off cooking.
- Big flavor, simple ingredients: Nothing fancy, but it tastes like more.
- Naturally vegan and gluten-free: No substitutions required.
- Flexible: Works as a side, main, or base for bowls.
- Meal-prep friendly: Holds up well for leftovers.
- Sweet-heat balance: Pineapple + chili is always a win.
- One-pot recipe: Less cleanup, always appreciated.
Tips I Learned the Hard Way
- Toast the rice: Skipping this step makes the flavor flatter.
- Fresh pineapple matters: It gives better texture and brightness than canned.
- Don’t rush the simmer: Low and slow keeps the rice fluffy, not mushy.
- Taste before serving: Pineapple sweetness varies, so adjust salt or heat.
- Let it rest: Those extra minutes with the lid on really help the texture.
- Stir gently: Too much stirring can break the rice.
- Measure water properly: Too much makes it soggy.
Variations You Can Mess Around With
- Protein Boost: Add tofu, tempeh, shrimp, or chicken.
- Extra Veggies: Bell peppers, peas, or carrots work well.
- No Heat Version: Skip sriracha and chili flakes.
- Extra Spicy: Add more sriracha or a chopped chili.
- Coconut Flavor: Replace some water with coconut milk.
- Nutty Finish: Top with peanuts or cashews.
- Herby Twist: Finish with cilantro or green onions.
How To Make Pineapple Rice?
Ingredients
- 1 tablespoon oil (avocado oil or olive oil)
- 2 garlic cloves, minced
- 1 two-inch knob fresh ginger, grated or minced
- 1 cup uncooked white rice (Jasmine or Basmati)
- 2 cups fresh or frozen pineapple, chopped
- 1 tablespoon sriracha or chili sauce
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon coconut sugar or sweetener of choice
- 1 teaspoon salt
- ¼ teaspoon red chili flakes
- 1½ cups water
Instructions
Step 1:
Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and sauté for about 5 minutes, stirring continuously, until fragrant.
Step 2:
Add the uncooked rice and toast it for about 2 minutes, stirring frequently, until lightly golden.
Step 3:
Stir in the pineapple, sriracha, coconut aminos, sugar, salt, and red chili flakes. Cook for about 1 minute, stirring well to combine.
Step 4:
Pour in the water and increase the heat to high. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the water is absorbed.
Step 5:
Turn off the heat and keep the lid on for another 5 minutes. Fluff with a fork and serve warm.
Pineapple Rice Recipe
Ingredients
Method
- Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and sauté for about 5 minutes, stirring continuously, until fragrant.
- Add the uncooked rice and toast it for about 2 minutes, stirring frequently, until lightly golden.
- Stir in the pineapple, sriracha, coconut aminos, sugar, salt, and red chili flakes. Cook for about 1 minute, stirring well to combine.
- Pour in the water and increase the heat to high. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Turn off the heat and keep the lid on for another 5 minutes. Fluff with a fork and serve warm.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 320 kcal |
| Carbohydrates | 55 gm |
| Fat | 08 gm |
| Protein | 06 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- As a main: Topped with fresh cilantro and a squeeze of lime.
- With protein: Great with grilled tofu, shrimp, or chicken.
- As a side: Perfect next to curries or BBQ dishes.
- In a bowl: Add avocado, black beans, and peanuts.
- Breakfast-style: Surprisingly good with a fried egg on top.
- Party dish: Easy to scale up for gatherings.
Storage, Leftovers, and Next-Day Thoughts
- Fridge: Keeps well for up to 4 days in an airtight container.
- Reheat: Best reheated gently with a splash of water.
- Texture: Still fluffy the next day if rested properly.
- Meal prep: Excellent base for bowls throughout the week.
- Freezing: Possible, but texture is best fresh.
- Flavor: Gets slightly deeper and more balanced overnight.
FAQs (Real Questions People Actually Ask)
Can I use brown rice?
Yes, but you’ll need more water and a longer cooking time.
Is frozen pineapple okay?
Yes, just chop it and add straight from frozen.
Is this very spicy?
Mild to medium. Adjust sriracha to taste.
Can I make it oil-free?
Yes, sauté with a splash of water instead.
What rice works best?
Jasmine and Basmati both work beautifully.
Can I double the recipe?
Yes, just use a larger pot and keep ratios consistent.
