Description
A vibrant, sweet, and spicy rice dish combining jasmine rice with fresh pineapple for a flavorful side or stand-alone meal.
Ingredients
Scale
- 1 tablespoon oil (avocado or olive)
- 2 garlic cloves (minced)
- 1 2-inch knob fresh ginger root (grated)
- 1 cup uncooked white rice (Jasmine or Basmati)
- 2 cups fresh or frozen pineapple (chopped)
- 1 tablespoon sriracha
- 1 tablespoon coconut aminos (or soy sauce)
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- 1/4 teaspoon red chili flakes
- 1½ cups water
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds.
- Stir in the uncooked rice, toasting for about 2 minutes.
- Pour in the water and add the salt, sriracha, coconut aminos, and coconut sugar. Stir well.
- Once simmering, lower the heat, cover, and let cook for about 15-20 minutes.
- Check for doneness after 20 minutes; fluff with a fork and fold in the pineapple.
- Serve the fluffy pineapple rice and adjust seasoning if necessary.
Notes
For best results, use fresh pineapple when in season. Customize the spice level by adjusting sriracha and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pineapple rice, easy recipe, tropical dish, vegan rice, stir fry