Pineapple Rice
Tropical, sweet, savory, spicy, and absolutely delicious. That’s what this pineapple rice is all about. It’s the best combo of sweet and spicy!
Try pairing this delicious combo of flavors with Spicy Honey Chicken and Sweet Potato Kebabs for the ultimate summer meal!
Pineapple Rice
If you’re not a fan of rice wait till you try this Hawaiian rice. It’s packed with simple fresh ingredients of the summer that give old boring rice so much flavor with a nice spicy kick!
The combination of crushed pineapple combined with spicy red chili flakes and refreshing lime juice make this rice truly the best. Crushed pineapple adds sweetness and texture, while the red pepper flakes balance out the sweetness, and lime juice adds freshness.
Just like our shrimp pineapple fried rice, it’s very easy to make too! You literally add everything into a small saucepan and let it do its thing.
You can’t go wrong with this side dish.
Pineapple Rice Ingredients
Here’s what you’ll need to make this recipe:
- Water: Cold tap water is fine here for cooking the rice.
- Crushed pineapple: It normally comes in 8-ounce and 20-ounce cans. You will need one 8-ounce can or 1 cup of crushed pineapple for this recipe.
- Sugar: Granulated sugar and cane sugar both work for this recipe. I personally love cane sugar since it’s minimally processed than granulated sugar.
- Butter: Butter adds richness and prevents the rice from clumping together. Go with unsalted butter.
- Kosher salt: You’ll need 1/2 teaspoon of salt for this recipe. Since salt varies, I recommend you taste the rice before serving and add more if desired.
- Red chili flakes: Chili flakes add the heat to the rice. You only need a little to taste it too. But if you like it spicier, add a little more.
- Rice: Basmati rice or jasmine rice both work. Just make sure it’s not quick-cooking rice.
- Lime: You’ll need the juice of half a lime, which is about 1 tablespoon.
- Cilantro: Chopped cilantro adds a burst of fresh flavor. It’s not complete without it. Use as much as you like!
How to Make Pineapple Rice Recipe
This Hawaiian rice recipe comes together pretty simple. I used basmati rice (jasmine works well too!) Both are aromatic varieties that make a great alternative to plain long-grain white rice.
Sometimes I rinse the basmati to wash off any dust and excess starch and sometimes I do not. Either way is fine. I do not notice a big difference.
- Step 1: To a small saucepan, add water, pineapple, sugar, butter, salt, and chili flakes. Cover and bring to a simmer over medium heat. Stir in rice and reduce heat to low.
- Simmer for 15 minutes, partially covered, until all of the water is absorbed. The rice will have a slight bite to it after 15 minutes and that’s what you want.
- Step 2: Remove the saucepan from heat and let the rice steam another 5 minutes, completely covered.
- Step 3: Fluff rice with a fork. Stir in lime juice and chopped cilantro, to taste.
Serve as a Side Dish
Pineapple rice is the perfect side dish. Here are some entrées that would go well:
- Cilantro Lime Chicken
- Balsamic Grilled Chicken
- Coconut Chicken with Cilantro Lime
- Easy Spicy Shrimp Tacos
- Yogurt Marinated Chicken Kebabs
- Cilantro Lime Chicken Sliders
Video: How to Make Pineapple Rice
Love rice side dishes? Try our Mexican Beans and Rice, Cilantro Rice, Cauliflower Rice Pilaf, or Mexican White Rice.
More Favorites from Little Broken
Pineapple Rice
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4-6 1x
- Category: Side
- Method: Simmer
- Cuisine: American
Description
Tropical, sweet, savory, spicy, and absolutely delicious. That’s what this pineapple rice is all about. It’s the best combo of sweet and spicy!
Ingredients
- 1 1/2 cups water
- 1 (8 oz.) can crushed pineapple in pineapple juice (1 cup)
- 2 tsp. sugar
- 1 Tbsp. unsalted butter
- 1/2 tsp. kosher salt
- 1/4 – 1/2 tsp. red pepper flakes
- 1 cup basmati or jasmine rice, not quick-cooking
- Juice 1/2 lime (about 1 Tbsp.)
- Fresh cilantro, chopped
Instructions
- In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for about 12-15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
- Remove the saucepan from heat and let the rice steam for another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like). Taste for salt and if needed add more.
Notes
- Pineapple: For best results, use canned crushed pineapple in pineapple juice. I do not recommend fresh pineapple.
- Sugar: Both granulated sugar and cane sugar work for this recipe. Cane sugar is minimally processed so I personally like to use that more.
- Leftovers: Leftover rice will keep refrigerated in an airtight container for up to 4 days. It reheats very well too. To reheat the rice, add the rice to a non-stick skillet with little fat, such as butter or swirl of oil and heat, stirring occasionally, over medium heat.
Nutrition
- Serving Size:
- Calories: 115
- Sugar: 6.2 g
- Sodium: 4.4 mg
- Fat: 3 g
- Carbohydrates: 20.8 g
- Protein: 1.4 g
- Cholesterol: 7.6 mg
Recipe published in June 2015. Updated in June 2020.
I have a suggestion, as I found the directions a bit imprecise regarding the pineapple. My first question is, if you use an 8oz can of pineapple, are you supposed to just pour all of the contents of the can into the pan, or do you drain the pineapple? I assume, since it is an 8oz can, and the recipe says “1 cup of pineapple”, that it means 1 cup of pineapple and juice, not 1 cup of drained pineapple. This distinction is important, as the amount of liquid is increased with the juice from the can. My store only has 20oz cans of pineapple, so knowing the actual amounts of pineapple and juice are important.
No need to drain the pineapple. Simply use an entire 8 oz can or measure out 1 cup from a bigger can.
OMG Im drooling just looking at this! I have all the ingredients for this so I’ll be making this tonight!
Love, Love, Love this pineapple recipe. I can’t have the red pepper flakes so I omitted that. I made it for someone who is a native of Colombia and she loved it too. Even wanted the recipe! Thank you.
I made this today with a couple additions. I added red pepper and jalapeno. It is so yummy!
Thank you!
This is a great complement to Hawaiian style bbq or any protein teri style. It holds its own under some pretty strong flavors yet you can just eat it as is and it is great. I cooked the rice so it was sticky and held the shape of a ice cream scoop. This is the way i ate it on lunch plates in Hawaii. A scoop of island mac salad, a scoop of rice and some teri-chicken on da top. Oh brudha just like paradise.
Thank you Dan!
Good blog on Pineapple rice(Hawaiian rice). Thanks!
I made this tonight, with the pineapple rice, and it is absolutely amazing!!! I thought I’d gotten out boneless, skinless chicken breasts, but I actually got out breast tenderloins. They were perfect to just lightly brown and continue on… no pounding necessary. This had a flavor profile that I was unfamiliar with but can say that it’s a taste that I can certainly add into a regular meal rotation. Thanks, so much, for both of these recipes!
Just realized that I posted the chicken comment to the rice recipe page 🙂 You can delete it, if you want !! Sorry about that!
No worries! Thank you. I appreciate you taking the time to leave feedback.
Thank you!
Just made this tonight for dinner. I served with tropical teriyaki chicken and steamed green beans. I followed the directions but added sauteed yellow peppers and onions. I didn’t have cilantro so I had to use parsley. It was so delicious. This will be added to our Christmas buffet. Kid friendly!
That’s great! Thank you.
How do you think coconut milk would be instead of the water? Thanks JoAnn
I would dilute coconut milk with water.
Any idea what the “fiber@ count us per serving?
Unfortunately, I do not have that information at this time.
This was really good. We had it with grilled salmon but all while it cooked I was thinking ham…HAM! But it was fabulous with the fish. I cooked the recipe in my rice cooker and didn’t change anything in the recipe. Thanks!
That’s great! Thank you Shari for your feedback. Happy to hear you loved the recipe.
Really enjoyed this! Added a little bit (2-3 T) unsweetened coconut flakes at the end!
Love that! Thank you.
Made it in a Rice Cooker. 1 cup rice with 1 1/4 cup liquid (1/4 cup of juice from the pineapple. Use 1/2 tsp of pepper flqkes. Yummy!!
Wow, we loved this recipe! So easy and quick to make in my Instant Pot. Combine everything, heat on saute setting until simmering, stir in Jasmine rice, seal and set pressure for 10 minutes. Then quick release. Perfect! I can also imagine this recipe with grilled shrimp added for a meal. Thanks for sharing!
Thank you Cheryl! So happy to hear that.
Thank you, I was hoping someone would post instatpot alternative instructions! Am trying this on Saturday with smoked huli huli chicken!
This was delicious! I will definitely make it again. I served it with teriyaki meatballs and steamed green beans. The cilantro was a perfect addition. I used 1/2 teaspoon crushed red pepper flakes. That was a perfect spice level for my husband and I but a little too spicy for our 8-year-old. I’ll probably use 1/4 teaspoon next time.
Have you ever used coconut water instead of water to amp up the flavor?
I have not but if you try it let me know how it works out for you.
Can you serve this cold and make ahead of time? If not and you serve warm are the left overs still tasty?
It tastes the best warm. Leftovers are tasty. Reheat in a non-stick skillet over medium heat.
Has anyone used coconut water instead of water to add more flavor
Used coconut water the second time i tried it. Was only marginally different not better just different.
I love the idea of this. I only have minute rice. Is that doable with this recipe? I don’t have lime juice. Can I use orange?
I don’t think minute rice will work without changing the recipe completely.
I’d use regular rice BUT in pinch I’d simmer the ingredients like the recipe says, then add cooked Minute Rice and lime.
I have a question. Could I use my rice cooker to cook this recipe? It sounds super delicious but I always use my rice cooker to cook my rice. Thanks and I look forward to trying this.
I can’t answer with certainty as I haven’t tried it in a rice cooker but to be honest I don’t see why it can’t work.If you do try it, let me know how it turns out for you.
Reading a popular novel set on St. Thomad and pineapple rice was calling. I bought cilantro (had everything else) and THIS is fantastic. ♡
Thank you!!
Best rice dish ever-we always have pineapple on hand specifically for this recipe. Never made a substitu; perfect in every way as is! 😁
Thank you! That’s so great to hear!
Loved the recipe! I pan fried some diced Portuguese sausage flavored Spam and put it on top instead of the cilantro. Gave it some crunch and salt. Delicious! Everybody raved! Thanks for sharing!
Sounds like a great combo! Thanks for sharing.