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Tropical Pineapple Ginger Rice Recipe Card

Tropical Pineapple Ginger Rice

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Escape to the tropics with this vibrant Pineapple Ginger Rice! Fluffy rice is infused with sweet pineapple, fragrant coconut milk, and a spicy kick of ginger, creating a symphony of Asian-inspired flavors. This easy one-pan dish is perfect as a side or a light meal. The sweetness of the pineapple perfectly complements the warm ginger spice, all balanced by the richness of coconut milk. Ready in under 40 minutes, this recipe is a guaranteed crowd-pleaser and brings a touch of sunshine to any table. Perfect on its own or served alongside grilled chicken or shrimp, this flavorful rice is a delicious and unexpected treat.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, chopped
  • 1 (20 ounce) can pineapple chunks, drained (reserve juice)
  • 2 cups cooked long-grain rice, cooled
  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 1/4 cup roasted cashews, chopped (optional)
  • 1 teaspoon red pepper flakes (optional)

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.
  3. Stir in the chopped red bell pepper and drained pineapple chunks. Cook for 3-5 minutes, until the bell pepper is slightly tender.
  4. Add the cooked rice to the skillet and stir well to combine with the vegetables and pineapple.
  5. Pour in the coconut milk, soy sauce, and lime juice. Stir well to coat the rice evenly. Bring to a simmer and cook for 5-7 minutes, or until the liquid is absorbed and the rice is heated through.
  6. Remove from heat and stir in the chopped fresh cilantro and green onions. If desired, sprinkle with roasted cashews and red pepper flakes.
  7. Serve immediately and enjoy this delicious pineapple ginger rice!

Notes

For a sweeter flavor, add a tablespoon of brown sugar or honey. You can also substitute the red bell pepper with other vegetables like carrots, peas, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. For best results, use day-old cooked rice. Leftover pineapple juice can be used for smoothies or other cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 12g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/pineapple-ginger-rice/

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