Pineapple Rice

Ingredients

• 360 ml (1 1/2 cups)water
• 227 g (1 can, 8 oz; about 1 cup)crushed pineapple in pineapple juice
• 8 g (2 tsp)sugar
• 14 g (1 Tbsp)unsalted butter
• 2.5 g (1/2 tsp)kosher salt
• 1/4–1/2 tspred pepper flakes
• 190 g (1 cup)basmati or jasmine rice, not quick-cooking
• 15 ml (about 1 Tbsp)juice of 1/2 lime
• To tastefresh coriander, chopped

Instructions

1. 1

   Simmer the mixture

   Add the water, pineapple with its juice, sugar, butter, salt and red pepper flakes to a small saucepan. Cover and bring to a simmer over medium heat. Stir in the rice and bring it back to a simmer, then reduce the heat to low. Simmer partially covered for about 12–15 minutes, until the liquid has been absorbed; the rice should be nearly cooked, with a slight bite.

2. 2

   Steam and finish

   Take the saucepan off the heat and leave the rice covered to steam for 5 minutes. Fluff it with a fork, then stir in the lime juice and chopped coriander. Taste and add more salt if needed.

What is pineapple rice?

Pineapple rice is a sweet-and-savoury rice side dish, with fruit and spice cooked together rather than simply scattered over the top. This version uses a straightforward stovetop method and pantry-friendly tinned pineapple.

The recipe is presented as an American-style dish, though pineapple and rice combinations appear in many food traditions. Here, the fruit's juice seasons the rice as it cooks, while lime and coriander bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 1g protein, 21g carbs, 3g fat.

The rice supplies most of the carbohydrates, while the butter contributes much of the fat; the recipe contains little protein. For a more balanced plate, serve a portion alongside a protein-rich main and vegetables.

Choosing the rice

Long-grain rice: Basmati or jasmine rice keeps the grains distinct and gives the dish a light texture. Use regular rice, not quick-cooking rice, so it can absorb the liquid at the intended pace.

Balancing sweet and heat

Pineapple: The crushed fruit and its juice provide both flavour and cooking liquid, so include the juice from the tin. Sugar rounds out the fruit's tartness, while red pepper flakes add a gentle, adjustable kick.

Seasoning: The lime juice goes in after cooking, preserving its fresh, sharp flavour. Taste for salt at the end, since the pineapple and cooking liquid can make the seasoning seem different once absorbed.

Getting the texture right

Gentle simmer: Keep the saucepan partially covered over low heat once the rice returns to a simmer. The recipe's cue is that the liquid has been absorbed and the grains are nearly tender, still with a slight bite.

Resting: Letting the rice steam off the heat for 5 minutes finishes the cooking without further simmering. Fluff gently with a fork to separate the grains without crushing the pineapple.

Timing the cook

The rice simmers for about 12–15 minutes, then rests covered for 5 minutes. Start checking near the shorter end of the simmering range, as the pan and heat level can affect how quickly the liquid absorbs.

Serving ideas

Serve the rice alongside grilled or roasted vegetables, fish, chicken or tofu. Its fruity sweetness and chilli warmth also work well with simply seasoned main dishes.

Add it to the plate while warm, with the chopped coriander stirred through just before serving. A squeeze of extra lime at the table is an easy way to make the flavours taste brighter.

Recipe notes & tips

• Use the pineapple juice from the tin as part of the cooking liquid.
• Keep the heat low after the rice returns to a simmer to avoid scorching the bottom.
• Choose the lower amount of red pepper flakes for a milder result.
• Let the rice rest covered for the full 5 minutes before fluffing.
• Add the lime juice and coriander after cooking so their fresh flavours remain distinct.

Variations

• More heat: Use the upper end of the red pepper flakes range for a spicier finish.
• Extra lime: Add a little more lime juice at the table for a sharper citrus note.
• Coriander-free: Leave out the coriander if you prefer the rice without its herbal flavour.
• Different rice: Choose either basmati or jasmine rice, keeping to regular rather than quick-cooking rice.
• More fruit: Fold in extra crushed pineapple after cooking for a fruitier texture.

Common mistakes to avoid

• Draining the pineapple: The juice is part of the cooking liquid, so add the fruit and its juice together.
• Using quick-cooking rice: It may cook too quickly for this method; use regular basmati or jasmine rice.
• Cooking at too high a heat: The liquid can disappear before the rice is tender; reduce to low after bringing it back to a simmer.
• Skipping the covered rest: The 5-minute steam helps finish the rice; keep the pan covered off the heat.
• Adding lime too early: Stir it in after steaming so its flavour stays fresh.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions