Creamy Coconut Pineapple Rice

Creamy Coconut Pineapple Rice brings a vibrant tropical touch to everyday meals. The fragrant jasmine rice cooks in luscious coconut milk until perfectly tender and creamy. Sweet pineapple adds juicy bursts of flavor while toasted coconut flakes and fresh herbs provide a delightful finishing touch. This dish balances sweet and savory so beautifully that it turns even the simplest dinners into something special. It works wonderfully for summer gatherings, Hawaiian-inspired feasts, or as a flavorful side to grilled seafood and meats.

I first made this rice when craving something different on a hot summer day. The bright pineapple with creamy coconut milk instantly became a family favorite that everyone asks for now.

Ingredients

• Jasmine rice: prized for its floral aroma and slightly sticky texture that soaks up coconut milk beautifully. Choose fragrant, premium jasmine rice for the best flavor.
• Coconut milk: full-fat canned coconut milk will give you the richest and creamiest texture, look for brands without additives.
• Water: helps balance richness so the rice isn’t overly dense or heavy.
• Pineapple chunks: fresh is best for juiciness and brightness, but drained canned pineapple works well too.
• Salt: essential for enhancing all the flavors and balancing the sweetness naturally.
• Toasted coconut flakes (optional): add crunch and deepen the coconut flavor; toast your own if you can for more freshness.
• Fresh cilantro or parsley: adds a pop of bright green freshness to cut through the richness.

Step-by-Step Instructions

Rinse the Rice:

Rinse the jasmine rice thoroughly in a fine mesh strainer under cold water until the water runs clear. This removes excess starch that can make the rice gummy and ensures fluffy results.

Simmer in Coconut Milk:

In a medium saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Cover and Cook:

Once boiling, reduce the heat to low and cover the saucepan tightly with a lid. Let it simmer gently for about 18 minutes, or until the liquid has been absorbed and the rice is tender throughout.

Add the Pineapple:

Remove the pan from heat without uncovering and let it sit, still covered, for 5 minutes. Then gently fluff the rice with a wooden spoon or rice paddle. Fold in the pineapple chunks carefully to keep their shape and juiciness.

Garnish and Serve:

Sprinkle toasted coconut flakes and chopped fresh herbs like cilantro or parsley over the rice. Serve warm as a side or enjoy it as a flavorful base for your favorite grilled or roasted proteins.

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One of my favorite ingredients here is coconut milk. Using full-fat coconut milk transforms plain rice into a luxurious dish that feels indulgent yet wholesome. This recipe reminds me of a summer barbecue where everyone raved about the unexpected sweet and creamy rice—something different but so comforting.

Storage Tips

Allow the rice to cool completely before storing to avoid condensation buildup. Transfer to an airtight container and refrigerate for up to four days. When reheating, stir in a splash of coconut milk or water to bring back the creamy texture and prevent drying out.

Ingredient Substitutions

If you do not have jasmine rice, basmati or long-grain white rice are good alternatives though the texture will be slightly less sticky. Light coconut milk can be used for a lower fat option but expect a thinner creaminess. Canned pineapple can replace fresh pineapple but make sure to drain the juice thoroughly to avoid excess moisture.

Serving Suggestions

Pair this rice with grilled shrimp, teriyaki chicken, or tofu for a complete Hawaiian-inspired plate. Add a squeeze of lime and scatter chili flakes over the top for a spicy twist. Use leftover rice as a flavorful base for stir-fries or a tropical rice salad by adding black beans and fresh vegetables.

Cultural Context

Coconut rice is a staple in many tropical cuisines offering a creamy base that complements bold and fresh flavors. The addition of pineapple gives a nod to Hawaiian and Caribbean island cooking where sweet and savory blends are common. This dish captures that relaxed, sunny island spirit in a simple, accessible recipe for home cooks everywhere.

Pro Tips

Always rinse your rice to prevent it from turning mushy or sticky in a bad way. Do not skip the resting period after cooking; it lets the rice finish steaming and absorb flavors. Toast your own coconut flakes in a dry pan to bring out a nuttier, deeper flavor rather than using store-bought ones.

Commonly Asked Questions

→ Can canned pineapple be used?

Yes, canned pineapple works well. Just drain the juice to avoid making the rice too wet or overly sweet.

→ What type of coconut milk is best?

Full-fat canned coconut milk offers the richest, creamiest texture, though light coconut milk is a lower-fat alternative.

→ Is this dish suitable for freezing?

Absolutely. Freeze in an airtight container for up to two months. Thaw overnight and reheat with a splash of water or coconut milk.

→ Can jasmine rice be substituted?

Basmati or long-grain white rice can be used, but the texture will differ slightly from jasmine rice.

→ How can I add a spicy kick?

Incorporate minced fresh chili or red pepper flakes during cooking, or drizzle sriracha on the finished dish for heat.