I make this pineapple rice when I crave something sweet, savory, and just a little spicy all in one bowl. The juicy pineapple melts into the fragrant jasmine or basmati rice, while garlic, ginger, and chili bring warmth and depth. It is a simple one-pot dish that feels vibrant and satisfying without being heavy.
Why You’ll Love This Recipe
I love how this recipe balances bright sweetness with gentle heat. The pineapple adds natural juiciness, while the garlic and ginger build a flavorful base that makes the rice incredibly aromatic. I also appreciate how everything cooks in one pot, making cleanup easy.
I find this dish perfect as a light main meal or as a side alongside grilled vegetables, tofu, or stir-fry. It is naturally plant-based, dairy-free, and family-friendly, which makes it a reliable option for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 chili garlic sauce
1 tablespoon coconut aminos or soy sauce
1/4 teaspoon red chili flakes
1 teaspoon coconut sugar
1 teaspoon salt
1-1/2 cups water
Directions
I start by heating the oil in a medium pot over medium heat. I sauté the minced garlic and grated ginger for about 5 minutes until fragrant and lightly golden.
Next, I add the uncooked rice and toast it for about 2 minutes, stirring frequently so it does not burn. This step gives the rice a slightly nutty flavor.
I stir in the chopped pineapple, chili garlic sauce, coconut aminos, coconut sugar, salt, and red chili flakes. I sauté everything together for another minute so the flavors blend.
Then I pour in the water and bring the mixture to a boil. Once boiling, I reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, or until the water has fully evaporated.
After cooking, I let the rice rest covered for 5 minutes. Finally, I fluff it gently with a fork before serving.
Servings and timing
This recipe makes 4 servings.
Prep Time: 8 minutes
Cooking Time: 25 minutes
Total Time: 33 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes add diced red bell pepper or green peas for extra color and texture. When I want more protein, I mix in baked tofu cubes or roasted cashews.
For a deeper savory flavor, I swap coconut aminos for soy sauce and add a splash of lime juice at the end. If I prefer more heat, I increase the red chili flakes or add a dash of sriracha.
Storage/Reheating
I store leftover pineapple rice in an airtight container in the refrigerator for up to 4 days.
When reheating, I sprinkle a tablespoon of water over the rice to prevent it from drying out, then warm it in a skillet over medium heat or microwave it in short intervals, stirring in between.
If I want to freeze it, I let the rice cool completely and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
Related Recipes:
FAQs
Can I use brown rice instead of white rice?
I can use brown rice, but I adjust the cooking time and water amount. Brown rice typically requires more water and a longer simmer time, usually around 35–40 minutes.
Can I use canned pineapple?
I can use canned pineapple if that is what I have available. I make sure to drain it well and choose pineapple packed in juice rather than syrup for better flavor balance.
How do I prevent the rice from becoming mushy?
I make sure to measure the water carefully and keep the pot covered while simmering. Letting the rice rest after cooking also helps maintain the right texture.
Is this recipe very spicy?
I find the spice level gentle and balanced. If I prefer mild rice, I reduce or omit the chili flakes and chili garlic sauce.
Can I make this ahead of time?
I often prepare it a day in advance. The flavors deepen as it sits, and it reheats beautifully for quick lunches or dinners.
Conclusion
I enjoy making this pineapple rice because it delivers bold flavor with minimal effort. The sweetness of pineapple, the warmth of ginger and garlic, and the subtle heat create a comforting yet vibrant dish. It is simple, versatile, and perfect for adding a tropical twist to everyday meals.
📖 Recipe:
Print
Pineapple Rice
- Total Time: 33 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This pineapple rice is a sweet, savory, and gently spicy one-pot dish made with fragrant jasmine or basmati rice, juicy pineapple, and aromatic garlic and ginger. It is vibrant, satisfying, and perfect as a light main or flavorful side.
Ingredients
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 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 pot over medium heat. Sauté the minced garlic and grated ginger for about 5 minutes until fragrant and lightly golden.
- Add the uncooked rice and toast for about 2 minutes, stirring frequently to prevent burning.
- Stir in the chopped pineapple, chili garlic sauce, coconut aminos or soy sauce, coconut sugar, salt, and red chili flakes. Cook for 1 minute to blend the flavors.
- Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the water has fully evaporated.
- Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
Notes
- Add diced red bell pepper or green peas for extra color and texture.
For added protein, mix in baked tofu cubes or roasted cashews.
Swap coconut aminos for soy sauce and add a splash of lime juice for deeper savory flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled rice in a freezer-safe container for up to 2 months and thaw overnight before reheating.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
