Pineapple Rice
Total Time
33 minutes
Prep Time
5 minutes
Cook Time
28 minutes
Rating
4.91 out of 5 stars
(20)
Ingredients
4 servings
- 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
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Preparation
Step 1
In a saucepan over medium heat, add the oil, garlic and ginger.
Step 2
Saute for 5 minutes, while stirring.
Step 3
Add the rice and toast it, while stirring frequently, for 2 minutes longer.
Step 4
Add the pineapple, sriracha, coconut aminos, sugar, salt, and red chili flakes.
Step 5
Saute for 1 minute longer, while stirring.
Step 6
Add the water, turn the heat to high and bring all to a boil.
Step 7
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.
Step 8
Turn off the heat and let the rice rest with the lid on for 5 minutes longer before serving.
Step 9
Fluff with a fork and enjoy!
Step 10
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