Description
This Pineapple Ginger Rice combines sweet, juicy pineapple with fragrant ginger, garlic, and a gentle chili kick for a vibrant tropical-inspired dish. It works beautifully as a flavorful side or a light and refreshing main course.
Ingredients
1 tablespoon avocado oil or olive oil
2 garlic cloves, minced
1 2-inch fresh ginger root, grated
1 cup uncooked white rice (Jasmine or Basmati)
2 cups fresh or frozen pineapple, chopped
1 tablespoon halal chili garlic sauce
1 tablespoon coconut aminos or soy sauce
1 teaspoon coconut sugar
1 teaspoon salt
1/4 teaspoon red chili flakes
1 1/2 cups water
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, and sauté for about 5 minutes until fragrant and lightly golden.
- Stir in the uncooked rice and toast for about 2 minutes, stirring frequently to coat the grains evenly.
- Add the chopped pineapple, chili garlic sauce, coconut aminos, coconut sugar, salt, and red chili flakes. Sauté for about 1 minute to blend the flavors.
- Pour in the water and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the water is fully absorbed.
- Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
Notes
Add diced bell peppers or green peas for extra color and texture.
Mix in sautéed tofu or roasted chickpeas for added protein.
Replace part of the water with light coconut milk for a richer flavor.
Adjust chili flakes or chili garlic sauce to control the spice level.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmer
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
