clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
overhead pineapple rice

Pineapple Rice

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x
  • Category: Side
  • Method: Simmer
  • Cuisine: American


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
  • 1/41/2 tsp. red pepper flakes
  • 1 cup basmati or jasmine rice, not quick-cooking
  • Juice 1/2 lime (about 1 Tbsp.)
  • Fresh cilantro, chopped


  1. 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.
  2. 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