Description
Pineapple Rice Recipe with juicy pineapple, savory soy sauce, and crunchy cashews – a sweet and savory one-pan wonder!
Ingredients
Scale
- 2 cups (400g) jasmine rice, rinsed until water runs clear
- 1 tablespoon (15ml) vegetable oil
- 1 medium onion (about 1 cup/150g), finely diced
- 2 cloves garlic (about 2 teaspoons/10g), minced
- 1 tablespoon (15g) fresh ginger, grated
- 1½ cups (350g) fresh pineapple, diced into ½-inch pieces (can substitute canned, drained)
- ½ cup (75g) red bell pepper, diced
- 3 green onions (about ¼ cup/40g), thinly sliced
- 2 tablespoons (30ml) soy sauce (use low-sodium if preferred)
- 1 teaspoon (5g) curry powder
- ¼ cup (15g) fresh cilantro, chopped
- ¼ cup (35g) cashews or peanuts, toasted and roughly chopped (optional)
- 1 lime, cut into wedges for serving
Instructions
- Step 1: Prepare the Rice If using fresh rice for your **Pineapple Rice Recipe**, rinse 2 cups of jasmine rice under cold water until the water runs clear. This removes excess starch that can make your rice sticky. Cook according to package directions, using slightly less water than called for (about 3¼ cups instead of 3½) to ensure the grains remain firm and separate. Once cooked, spread the rice on a baking sheet to cool completely—ideally, prepare this a day ahead and refrigerate overnight for best texture.
- Step 2: Prepare the Aromatics and Vegetables Heat a large wok or skillet over medium-high heat and add the vegetable oil. Once shimmering, add the diced onion and cook for 2-3 minutes until translucent but not browned. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Immediately add the curry powder and stir for another 15 seconds to bloom the spices, releasing their essential oils into the oil.
- Step 3: Add Pineapple and Vegetables Add the diced pineapple to the wok and cook for 2 minutes, allowing it to caramelize slightly and release its juices. This concentrates the sweetness and adds depth to your **tropical pineapple rice**. Next, add the diced red bell pepper and half of the sliced green onions, stirring to combine everything evenly. Cook for another 1-2 minutes until the peppers begin to soften but still maintain some crispness.
- Step 4: Combine with Rice Add the cooled rice to the wok, breaking up any clumps with your spatula. Drizzle the soy sauce evenly over the rice and toss everything together, ensuring each grain gets coated with the flavorful mixture. Cook for 3-4 minutes, stirring occasionally but not constantly—this allows some rice to crisp slightly against the hot wok, adding textural contrast to your **Pineapple Rice Recipe**.
- Step 5: Final Touches Turn off the heat and gently fold in the fresh cilantro and remaining green onions, reserving a small amount for garnish. If using, add the toasted nuts now as well. The residual heat will warm these ingredients while preserving their fresh flavors and crunchy textures. Taste and adjust seasoning if needed, adding a bit more soy sauce if desired. Transfer to a serving dish, garnish with the reserved green onions and cilantro, and serve with lime wedges for squeezing over individual portions.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 15g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg