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!
- 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
- 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 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 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).
- 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.
Keywords: seasonal, hawaiian, easy, tropical