How To Make Pineapple Coconut Rice Recipes

COCONUT RICE

Steps:

• Rinse the rice several times until the water runs clear. Drain the rice.
• In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
• Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
• Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
• Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.

THAI-STYLE PINEAPPLE-COCONUT RICE

Steps:

• Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
• Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
• Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
• Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
• Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
• Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

HOW TO MAKE PINEAPPLE COCONUT RICE

Steps:

• Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.

COCONUT RICE AND PINEAPPLE

Steps:

• 1. Rinse the rice several times until the water runs clear. Drain the rice. Cook in a rice cooker using the broth, milk and reserved pineapple juice. --- Stove top method: If you do not have a rice cooker- make on stove top: In a medium pot, over high heat, add the rice, broth, juice and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
• 2. Fluff the rice with a fork and mix in the pineapple,soy sauce, brown sugar, and sesame oil. Top with chopped scallions and any of the garnishes. Drizzle with a bit of soy sauce , if desired.

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

PINEAPPLE COCONUT RICE

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Add diced onion, thyme and pepper; saute 2 minutes.
• Add rice and cook 1 minute.
• Stir in pineapple and remaining ingredients; bring to a boil.
• Cover, reduce heat and simmer 20 minutes or until rice is done and liquid is absorbed.

INSTANT POT® PINEAPPLE-COCONUT-LIME RICE

Steps:

• Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot®). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
• Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
• Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
• Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.