Description
A vibrant fusion of sweet pineapple and seasoned rice, blending tropical flavors into a quick and delicious side or light meal. Ready in under 30 minutes, it’s a family-favorite with a harmonious balance of sweet, spicy, and savory.
Ingredients
1 tbsp oil (olive oil or avocado oil)
2 garlic cloves (minced)
1 small piece fresh ginger (grated)
1 cup uncooked white rice (jasmine or basmati)
2 cups pineapple (fresh or frozen, chopped)
1 tbsp sriracha (or chili sauce)
1 tbsp coconut aminos or soy sauce
1 tsp coconut sugar (or any sweetener)
1 tsp salt
¼ tsp red chili flakes
1½ cups water
Instructions
Heat oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, cooking until fragrant (1–2 minutes).
Add uncooked rice to the pan and stir for 2 minutes until slightly toasted.
Stir in the chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes until well combined.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Turn off the heat, let sit covered for 5 minutes. Fluff gently with a fork and serve.
Notes
Use a non-metallic spoon to fluff the rice for a fluffy texture. Add toasted sesame seeds or cilantro as optional garnishes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stir-Frying and Simmering
- Cuisine: Tropical/Fusion