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Top-down view of Coconut Pineapple Rice showing the thick coconut milk sauce and golden pineapple chunks.

Coconut Pineapple Rice with Toasted Coconut and Fresh Cilantro

This creamy Coconut Pineapple Rice features fluffy jasmine grains saturated in a rich coconut milk reduction, topped with fresh golden pineapple, toasted coconut, and bright cilantro for the ultimate tropical side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Dinner, Lunch, Side Dish
Cuisine: Thai-Inspired, Tropical
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups (370g) Jasmine Rice Rinsed until clear
  • 1 tbsp (15ml) Coconut Oil
  • 3 cups (710ml) Water Or vegetable broth
  • 1 tsp Sea Salt
  • 1 can (400ml) Full-Fat Coconut Milk Canned only
  • 1.5 cups (225g) Fresh Pineapple Diced into chunks
  • 1/4 cup (25g) Desiccated Coconut Toasted golden-brown
  • 2 tbsp Fresh Cilantro Finely chopped

Equipment

  • 1 Medium Pot with Lid For steaming the jasmine rice.
  • 1 Small saucepan For the coconut milk reduction.
  • 1 Small skillet For toasting the desiccated coconut.

Method
 

Prepare the Rice
  1. Heat coconut oil in a pot over medium heat. Add rinsed jasmine rice and sauté for 2 minutes until glistening.
  2. Add water and salt. Bring to a boil, then reduce to low. Cover and simmer for 15 minutes. Fluff with a fork.
Create the Sauce and Garnish
  1. Simmer coconut milk in a small saucepan over medium-low heat until it becomes a thick, opaque white sauce.
  2. In a dry skillet, toast desiccated coconut over medium-low heat until golden-brown. Remove immediately.
Final Assembly
  1. Fold the coconut reduction and fresh pineapple chunks into the fluffy rice. Top with toasted coconut and cilantro.

Notes

Use fresh pineapple only for the best visual and textural results.
Don't skip rinsing the rice; this prevents the coconut milk from making the dish too gummy.