Pineapple Rice Recipe
A vibrant and flavourful Pineapple Rice Recipe combining sweet caramelised pineapple, fluffy long-grain rice, crisp vegetables, and savory seasonings — perfect as a side dish or main meal that’s easy, quick, and crowd-pleasing.
Ingredients
- 2 cups long-grain white rice rinsed and drained
- 2 cups water
- 2 tbsp neutral oil vegetable or canola
- 1 tbsp butter optional
- 1 small fresh pineapple peeled and cut into ½-in pieces
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 –2 carrots diced
- 3 –4 scallions sliced (separate whites and greens)
- 2 large eggs lightly beaten (optional)
- 3 tbsp soy sauce or tamari
- 1 tbsp fish sauce optional
- 1 tbsp lime juice
- ½ tsp black pepper
- ½ tsp chili flakes optional
- ¼ cup roasted cashews or peanuts optional for crunch
- Fresh cilantro or basil for garnish optional
- Lime wedges to serve
Instructions
Cook the rice:
- Combine the rinsed rice and water in a pot. Bring to a boil, then reduce to low heat, cover, and simmer until water is absorbed (about 12–15 minutes).
- Remove from heat and let rest covered for 10 minutes. Spread on a tray to cool.
Caramelise the pineapple:
- Heat 1 tbsp oil (plus butter if using) in a hot skillet over medium-high heat.
- Add pineapple chunks and cook undisturbed 2 minutes to brown, then toss until golden all around.
- Remove and set aside.
Saute aromatics and veggies:
- In the same pan, add more oil if needed.
- Saute diced onion and scallion whites 2–3 minutes until softened.
- Add garlic, bell pepper, and carrot; stir-fry 3–4 minutes.
Add eggs (optional):
- Push veggies to one side, pour in beaten eggs and scramble quickly.
- Mix eggs into the vegetables.
Combine rice and seasoning:
- Add cooled rice to the pan, breaking clumps apart.
- Drizzle soy sauce and fish sauce around the pan, add lime juice, black pepper, and chili flakes.
- Stir-fry 3–4 minutes until rice is fully heated.
Finish and serve:
- Fold in caramelised pineapple and most scallion greens.
- Gently toss to combine.
- Garnish with nuts and fresh herbs. Serve hot with lime wedges.
Notes
- Make-Ahead: Cook rice and pineapple ahead; refrigerate separately up to 24 hours. Stir-fry just before serving.
- Storage: Keeps 3–4 days in the fridge in an airtight container; reheat in a skillet.
- Variations:
- Coconut Pineapple Rice: Cook rice with coconut milk instead of water.
- Protein Add-Ins: Add shrimp, diced chicken, or tofu.
- Spicy Version: Add sriracha or fresh chilies for heat.
- Diet Adaptations: Use tamari instead of soy for gluten-free; omit eggs and fish sauce for vegan.