A sweet and spicy pineapple rice recipe bursting with tropical flavors with a savory spin. Naturally gluten-free and vegan.
❤️ Why You Will Love This Recipe
- This uniquely tasty pineapple rice recipe is bursting with sweet, spicy, savory and umami notes making it a true explosion of flavor and a delight to eat, especially when you are in the mood for something a little different.
- This rice makes a perfect side dish or even a main dish for vegetarians and vegans.
- You can make this rice is just about half an hour, making it a great choice for a busy weeknight.
- Naturally gluten-free, vegan, vegetarian, dairy-free, soy-free and nut-free.
🍍 Ingredients and Substitutes
Oil: I love to use a neutral-tasting oil like avocado oil, but any oil will work. Olive oil is another great choice! If you are not vegan or dairy-free, you can also use butter if you prefer.
Ginger and garlic: Ginger and garlic not only complement pineapple, but add a great flavor base to the rice itself.
Rice: A white long grain rice like basmati rice or jasmine rice works best in this recipe.
Pineapple: I love to use fresh pineapple and cut it into chunks, but you can also buy the pre-cut frozen pineapple chunks for similar results.
Sriracha: This mild garlicky hot sauce really works well with the other flavors in this recipe. If you do not have sriracha, you can use whatever hot sauce you have on hand or prefer in a pinch.
Coconut aminos: Coconut aminos add a bit of umami flavor and works really well with sriracha. If you do not have coconut aminos, you can use soy sauce or even tamari if needed. Just be certain these are gluten-free certified if necessary.
Sugar: I love to use coconut sugar, but you can use regular white sugar or even maple syrup or honey if preferred. If on a no added sugar diet, you can simply omit it.
Red pepper flakes: Red chile flakes add most of the spiciness in this recipe. Feel free to omit if you are not a fan of spice.
🍚 How to Make Pineapple Rice
- Start by sautéeing the ginger and garlic in oil in a medium saucepan.
- Add the rice, stir and cook it until toasty.
- Add the pineapple and remaining ingredients (sans water), and cook for 1 minute longer.
- Add the water, turn the heat to high, bring to a boil, reduce to simmer, cover and cook.
- Let sit for a few minutes before fluffing with a fork and serving.
🍽️ Serving Ideas
- You can serve this pineapple rice as is as a side dish to accompany a main course.
- You make this rice recipe the main course for vegans and vegetarians and can even mix in some cripsy tofu or tempeh or even sprinkle with some hemp seeds before serving for additional protein. If you are not vegan or vegetarian, you can mix in some cooked chicken.
- I love to make a wrap with this rice and a thin layer of hot sauce for extra spice power.
- Serve with a refreshing papaya salad to keep that fruity kick going!
- You can repurpose leftover pineapple rice to make a vegan pineapple fried rice by sauteing the leftover rice in oil in a large skillet over medium-high heat until beginning to brown.
- Top with a delicious pineapple habanero salsa for extra pineapple flavor and spice!
❓ Frequently Asked Questions
A few different versions of pineapple rice can be found in Thailand and is believed to be the origin of the first pineapple rice.
Pineapple rice will store well in an airtight container in the refrigerator for up to one week. You can can simply reheat it in a skillet over medium heat until warm throughout.
🍲 More Delicious Recipes You Might Like
- 1 tablespoon oil I like to use avocado oil or olive oil
- 2 garlic cloves minced
- 1 2-inch knob fresh ginger root grated or minced
- 1 cup white rice I like to use Jasmine or Basmati
- 2 cups fresh or frozen pineapple chopped
- 1 tablespoon sriracha or any red chile-based hot sauce
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon coconut sugar or any sweetener of choice
- 1 teaspoon salt
- ¼ teaspoon red chile flakes
- 1 ½ cups water
- In a saucepan over medium heat, add the oil, garlic and ginger.
- Saute for 5 minutes, while stirring.
- Add the rice and toast it, while stirring frequently, for 2 minutes longer.
- Add the pineapple, sriracha, coconut aminos, sugar, salt, and red chili flakes.
- Saute for 1 minute longer, while stirring.
- Add the water, turn the heat to high and bring all to a boil.
- Once boiling, reduce the heat to a simmer (medium-low), place a lid on and simmer for 15 minutes or until all water has evaporated.
- Turn off the heat and let the rice rest with the lid on for 5 minutes longer before serving.
- Fluff with a fork and enjoy!