Creamy Coconut Pineapple Rice

Creamy Coconut Pineapple Rice brings a burst of tropical sunshine to your meal with its lush coconut flavor and sweet pineapple. This dish transforms jasmine rice into a creamy, fragrant side that feels like a mini vacation on your plate. Perfect for summer gatherings or whenever you want to add a little island flair to your dinner, it pairs beautifully with grilled meats, seafood, or can shine on its own.

Why You’ll Love This Creamy Coconut Pineapple Rice

• Tropical flavor explosion that is instantly uplifting and fresh
• Versatile enough to be served as a side dish, main course, or a base for stir-fries
• Naturally vegan and dairy-free thanks to creamy coconut milk
• Quick to prepare, with minimal ingredients and ready in about 30 minutes

I made this recipe the first time for a backyard cookout, and it was such a hit that it has become my go-to whenever I want to impress without too much fuss. The combination of coconut and pineapple never fails to brighten the mood around the table.

Ingredients

• Jasmine rice: because it gives a fragrant aroma and absorbs coconut milk wonderfully
• Full-fat coconut milk: to create that rich, creamy texture and authentic tropical flavor
• Water: to balance the richness of the coconut milk and cook the rice to a perfect tenderness
• Pineapple chunks: that add a juicy sweetness and fresh contrast to the creamy rice
• Salt: to heighten all the flavors and keep the balance between sweet and savory
• Toasted coconut flakes: optional but wonderful for adding a bit of crunch and intensifying the coconut taste
• Fresh cilantro or parsley: for a bright pop of green color and fresh herbal note

How To Make the Creamy Coconut Pineapple Rice

Rinse the Rice:

Rinse the jasmine rice under cold running water in a fine mesh strainer until the water runs clear. This step removes excess starch and helps keep the rice fluffy instead of gummy.

Simmer in Coconut Milk:

Place the rinsed rice in a medium saucepan along with the coconut milk, water, and a pinch of salt. Bring it to a gentle boil over medium heat to start the cooking process evenly.

Cover and Cook:

Once boiling, reduce the heat to low and cover the pan. Let the rice simmer for about 18 minutes so it absorbs the liquid fully and becomes tender and creamy.

Add the Pineapple:

Remove the saucepan from heat and let it sit covered for 5 minutes. Gently fluff the rice with a wooden spoon or rice paddle to keep the grains intact. Stir in the pineapple chunks carefully to distribute their sweetness evenly.

Garnish and Serve:

Sprinkle toasted coconut flakes and chopped fresh herbs over the top before serving. This adds texture, flavor, and a splash of color. Serve warm alongside your favorite grilled protein or simply enjoy as is.

Bookmark

I love how the coconut milk transforms simple rice into something so rich and satisfying. One summer, this rice was the star dish at a family picnic and it brought back memories of island vacations with my parents, which makes it extra special every time I cook it.

Storage Tips

Cool leftovers completely before placing in an airtight container and refrigerate for up to four days. To reheat, add a little coconut milk or water and warm gently in the microwave or on the stove to prevent drying out.

Ingredient Substitutions

If you cannot find jasmine rice, basmati or long-grain white rice work well though the texture may vary slightly. Use light coconut milk if you prefer a lighter dish though the creaminess will be reduced. Fresh pineapple can be swapped for canned, just drain the juice well to avoid sogginess.

Serving Suggestions

Try pairing this rice with teriyaki chicken, grilled shrimp skewers, or tofu for a delicious tropical-themed meal. Add a sprinkle of fresh chopped chili or a drizzle of sriracha if you want a spicy kick. It can also be served on its own as a comforting vegan main course.

Cultural Context

This recipe takes inspiration from tropical Pacific flavors with coconut and pineapple often combined in Hawaiian and Southeast Asian cuisines. The use of coconut milk as a cooking liquid for rice is a traditional technique that adds richness and aroma to many festive and everyday dishes in those regions.

Pro Tips

• Toast the coconut flakes yourself for fresher flavor and less bitterness
• Do not skip rinsing the rice as this prevents a mushy texture
• Let the rice rest after cooking to complete the steaming process and enhance creaminess

Common Recipe Questions

→ Can I use canned pineapple?

Yes, canned pineapple works well. Be sure to drain the juice thoroughly to keep the rice from becoming too moist or overly sweet.

→ What type of coconut milk is best?

Full-fat canned coconut milk yields the richest and creamiest texture, though light coconut milk can be used for a lighter dish.

→ Is this dish suitable for freezing?

Absolutely. Store in a sealed container and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a splash of liquid.

→ Can I substitute jasmine rice?

Basmati or long-grain white rice can be used, but the texture and aroma will vary slightly from jasmine rice.

→ How can I add a spicy kick?

Try adding minced fresh chili or red pepper flakes during cooking, or drizzle with sriracha before serving for gentle heat.