Pineapple Rice

Ingredients

• 15 ml (1 tablespoon)coconut oil
• 2 clovesgarlic, minced
• ½onion, diced
• 1.25 ml (¼ teaspoon)ground cumin
• 355 ml (1½ cups)water
• 185 g (1 cup)uncooked long-grain white rice
• 1pineapple, peeled, cored and diced
• 15 ml (1 tablespoon), optionalpineapple juice
• 40 g (¼ cup)raisins
• 8 g (½ cup)coriander, roughly chopped
• 70 g (½ cup)almonds, roughly chopped
• 5 g (1 teaspoon)kosher salt

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a medium-sized pan over medium heat.

2. 2

   Cook the onion

   Add the diced onion and cook for about 2 minutes, until it turns translucent.

3. 3

   Add the garlic

   Stir in the minced garlic and cook for about 2 minutes, until fragrant.

4. 4

   Add the rice

   Tip in the rice and stir to coat it in the oil and aromatics.

5. 5

   Season the rice

   Add the salt and cumin, then stir to distribute them.

6. 6

   Bring to the boil

   Pour in the water and bring it to a boil.

7. 7

   Cook the rice

   As soon as the water boils, turn the heat to low, cover the pan and cook until the rice is tender.

8. 8

   Rest with fruit

   Once the rice is cooked, add the pineapple juice, diced pineapple, almonds and raisins without stirring. Cover and leave for about 10 minutes.

9. 9

   Finish with coriander

   After the 10-minute rest, add the chopped coriander and stir everything together.

What is pineapple rice?

Pineapple rice is a sweet-and-savoury rice dish, and this version is described as Brazilian. It brings together familiar rice-cooking aromatics with tropical fruit and crunchy nuts.

The rice cooks in one pan, then the pineapple, raisins and almonds warm under the lid. Adding coriander at the end gives the finished dish a fresh, herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 10g protein, 85g carbs, 17g fat.

Most of the carbohydrates come from the rice, pineapple and raisins, while the coconut oil and almonds contribute much of the fat. The rice and almonds provide some protein, though this is mainly a carbohydrate-led side dish. Balance a serving with grilled chicken or prawns and vegetables.

Build the flavour base

Onion: cook it until translucent so it softens and becomes a gentle base for the rice.

Garlic: give it a short cook until fragrant before adding the rice; keep it moving so it does not scorch.

Cumin: stir it in with the salt so its earthy flavour is spread through the grains.

Get the rice cooking right

Rice and water: bring the mixture to a boil, then reduce the heat to low and cover the pan. The recipe gives no exact simmering time, so use tenderness as your cue rather than relying on a fixed number of minutes.

Lid: keep the pan covered while the rice cooks to hold in the steam. If the rice is still firm, give it a little more time before adding the fruit.

Let the fruit warm through

Pineapple: adding it after the rice is tender helps it keep its identity instead of breaking down during the simmer.

Rest: place the fruit, raisins and almonds on top without stirring, then cover for about 10 minutes. The gentle rest warms them and gives their flavours time to mingle with the rice.

Finish for freshness and crunch

Coriander: stir it in after the covered rest so its fresh flavour stays noticeable.

Almonds: roughly chopped pieces add contrast to the soft rice and fruit. For the best crunch, serve soon after mixing.

What to serve it with

This rice works alongside grilled chicken or prawns, as a sweet-fruited contrast to savoury, smoky flavours. It can also be served as a stand-alone side for a summer meal.

For a fuller plate, pair it with a simple green salad or grilled vegetables. Keep additional sauces light so they do not overwhelm the pineapple and coriander.

Recipe notes & tips

• Dice the pineapple into similar-sized pieces so it is easy to distribute through the rice.
• Measure the water carefully to help the rice cook without becoming soggy.
• Once the pan is covered on low heat, avoid lifting the lid repeatedly.
• Check that the rice is tender before adding the pineapple and its toppings.
• Roughly chop the almonds rather than leaving them whole for easier serving.
• Stir in the coriander just before serving to keep its flavour fresh.

Variations

• Add chilli: stir in a little fresh chilli with the garlic for gentle heat.
• Use cashews: replace the almonds with roughly chopped cashews for a different crunch.
• Add spring onion: scatter sliced spring onion over the dish with the coriander.
• Try brown rice: use brown rice, adjusting the liquid and cooking time to suit its packet instructions.
• Make it savourier: serve with grilled prawns or chicken alongside the rice.

Common mistakes to avoid

• Garlic browning: cook it only until fragrant, as burnt garlic can taste bitter.
• Lifting the lid: leaving the pan covered helps retain the steam needed to cook the rice.
• Stirring in the fruit early: add pineapple, almonds and raisins after the rice is tender, as directed.
• Guessing the rice doneness: taste a grain before adding the toppings and allow more covered cooking if it is still firm.
• Adding coriander too soon: mix it in after the 10-minute covered rest to preserve its fresh flavour.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions