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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