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Pineapple Rice
A sweet and spicy
pineapple rice recipe
bursting with tropical flavors with a savory spin. Naturally gluten-free and vegan.
Prep Time
5
minutes
mins
Cook Time
28
minutes
mins
Total Time
33
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, Thai
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
servings
Calories:
251
kcal
Author:
Kristen Wood
Equipment
Sriracha
White Rice
Coconut Aminos
Ingredients
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
US Customary
-
Metric
Instructions
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!
Video
Notes
Please see the full post above for valuable information!
Nutrition
Serving:
1
serving
|
Calories:
251
kcal
|
Carbohydrates:
50
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
764
mg
|
Potassium:
157
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
90
IU
|
Vitamin C:
42
mg
|
Calcium:
30
mg
|
Iron:
1
mg