Portions: 4 portions Calories: 528kcal |
If you're looking for a rice recipe to liven up your dinner, this pineapple rice is the perfect side dish for the job. Wonderful tropical flavors in an easy fried rice recipe that will make you very popular at the table.
Why I ❤️ it Recipe Ingredients Video Preparation
Fried pineapple rice.
Why I ❤️ it
What's not to love about this flavorful jasmine rice, with the mild sweetness of fresh pineapple chunks, crisp fresh lime juice, and aromatic spices and herbs? It's the taste of the tropic in one dish. A simple gluten-free, vegan recipe with uncomplicated instructions and ingredients, all bowls will be left clean at the table. No rice cooker needed.
Pineapple rice recipe
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Utensils and tools
Ingredients
- 2 cups of boiling-hot unsalted vegetable broth
- 2 teaspoons salt or to taste
- 1 teaspoon of black pepper
- 5 tablespoons of vegetable oil
- 1 large yellow onion minced
- 1 cup of fresh pineapple cut into small cubes (optional)
- 1 small piece of fresh ginger root
- 2 cups of Jasmine or basmati rice
- Juice of half a lime
- A handful of cilantro leaves or chopped green onion
- Unsalted cashews, for garnishing (optional)
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Heat broth
In a medium saucepan, heat the vegetable broth seasoned with salt and pepper to taste. Maintain hot.
Step 2: Sauté
Heat 3 tablespoons of oil in the skillet over medium-high heat. Add the pineapple, onion, and ginger, and cook and stir until the onion has become translucent.
Add the rice and cook, stirring until the rice is gleaming with oil and is heated through.
Step 3: Cook the rice
Pour the vegetable stock on the rice and mix well. Stir regularly to avoid excessive sticking, and simmer until most of the rice has evaporated.
When almost all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
Uncover, stir, add the remaining oil and lime juice, and cover again. Wait another 10 minutes. Try the rice; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Step 4: Serve rice
Fluff the rice with a fork and scoop it into a serving bowl.
Garnish with cilantro and cashews, and serve.
Top tips
- If you have some, use soy sauce or tamari instead of salt to salt the broth.
- You can. use canned sliced or crushed pineapple instead of fresh, which will also reduce cook time.
- If you feel like adding more veggies to your dish, You can also saute some minced red bell pepper, grated carrots, and frozen (thawed beforehand) peas.
- You can also use long-grain rice for this recipe, if that's what you have at hand.
Serving suggestions
I love this recipe with shrimp, and this shrimp in coconut sauce with garlic and ginger is the perfect tropical companion for this dish. Some lovely braised chicken is also perfect with it, as well as some sweet and sour pork with pineapple.
Variations
You can make a pineapple and coconut rice version by substituting half the broth for unsweetened coconut milk.
If you're looking for similar rice recipes, don't miss our instant pot white rice recipe, this arroz primavera vegetable rice pilaf, cranberry rice, rice salad, and rice with corn.
Nutritional information
Calories: 528kcal | Carbohydrates: 84g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1639mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 277IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg
FAQs
What goes with pineapple?
Pineapple is perfect in a number of recipes, sweet and savory: You'd love a piña colada, a pineapple limeade mocktail, or a pineapple fudge, pineapple flan, and – in savory dishes – you can make it into a rice salad, fried pineapple rice, or sweet and sour pork with pineapple.
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Fried Pineapple Rice Recipe
Ingredients
- 2 cups boiling-hot vegetable broth
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 5 tablespoons oil
- 1 large yellow onion minced
- 1 cup fresh pineapple cut into small cubes
- 1 small piece of fresh ginger root
- 2 cups Jasmine rice or basmati rice
- Juice of half a lime
- Handful cilantro leaves or chopped green onion
- Cashews for garnishing (optional)
Instructions
Heat broth
- In a medium saucepan, heat the vegetable broth seasoned with salt and pepper to taste. Maintain hot.
Sauté
- Heat 3 tablespoons of oil in the skillet over medium-high heat. Add the pineapple, onion, and ginger, and cook and stir until the onion has become translucent.Add the rice and cook, stirring until the rice is gleaming with oil and is heated through.
Cook rice
- Pour the vegetable stock on the rice and mix well. Stir regularly to avoid excessive sticking, and simmer until most of the rice has evaporated.When almost all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes.Uncover, stir, add the remaining oil and lime juice, and cover again. Wait another 10 minutes. Try the rice; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Serve
- Fluff the rice with a fork and scoop it into a serving bowl.Garnish with cilantro and cashews, and serve.
Nutrition
By , published Jun 28, 2021 on Tia Clara
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