Coconut Pineapple Rice Recipes
THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
COCONUT RICE
This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
Provided by Amy
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Rinse the rice several times until the water runs clear. Drain the rice.
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
- Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.
Nutrition Facts : ServingSize 8 servings, Calories 293 kcal, Carbohydrate 50 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Sodium 269 mg, Fiber 1 g, Sugar 10 g
THAI-STYLE PINEAPPLE-COCONUT RICE
Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.
Provided by Nava Atlas
Categories HarperCollins Coconut Pineapple Brown Rice Rice
Number Of Ingredients 14
Steps:
- Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
- Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
- Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
- Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
- Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
- Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.
HOW TO MAKE PINEAPPLE COCONUT RICE
A delightfully sweet rice side dish that pairs wonderfully with so many Asian mains like Thai meatballs, a spicy curry or stir fry.
Provided by Tara Noland
Time 35m
Number Of Ingredients 8
Steps:
- Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.
PINEAPPLE COCONUT JASMINE RICE
Ok....my sweet tooth hit overdrive tonight and I wanted my dinner to reflect that! I didn't want to wait for dessert for the good stuff....so here is a recipe that I found from President's Choice that definitely satisfied my need for sweet....but not overkill! This IS actually a dessert but I needed something to go with my Lemon Chicken and Fresh Snow Peas...so I decided that this would fill the empty spot on my plate. While I was waiting for my chicken to finish cooking, I was sampling this Jasmine Rice delight...and it was mighty hard to wait to put it on the plate! Hope you enjoy this as much as I did!
Provided by cfletcher
Categories Dessert
Time 35m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a medium sized pot.
- Stir in the rice and reduce heat to low.
- Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
- In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
- Add the brown sugar and stir until dissolved.
- Add 1/2 of the coconut milk mixture to the cooked rice.
- Let the rice stand for about 15-20 minutes.
- Then add the diced pineapple and remainder of the coconut milk to the rice.
- Optional: added a sprinkle of cinnamon to the top of the rice when serving.
COCONUT PINEAPPLE RICE
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add rice to pot and rinse with warm water until water is clear. Next add 1 cup water and 1 cup of coconut milk to medium saucepan or rice cooker. Cook about 20-25 minutes or until rice is cooked through. Once rice is done, add the 1 cup of pineapple, shredded coconut and cilantro if desired. Toss well and serve while still warm.
More about "coconut pineapple rice recipes"
PINEAPPLE FRIED COCONUT RICE | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 486 per serving
- Heat a wok over medium-high heat. Add first part of cooking oil and then eggs. Scramble eggs until they are cooked to your liking. Set eggs aside and return wok to heat.
- Add second part of cooking oil and then bell peppers and kale stems to heated oil. Saute until bell peppers are tender, 2 to 3 minutes.
COCONUT PINEAPPLE RICE RECIPE (EASY SIDE DISH) - HOME ...
From homecookingmemories.com
4/5 (1)Servings 4Cuisine AmericanCategory Side Dish
- In a large saucepan, combine water and coconut milk. Submerge bags of rice in mixture. Bring to boil and boil uncovered for 8-10 minutes.
- Remove bag from water with fork and drain. Cut open bag and empty rice into bowl. Combine rice with pineapple chunks, coconut flakes and nuts. Season with salt, to taste. Serve.
COCONUT & PINEAPPLE FRIED RICE | CARIBBEAN FETE - FEAST IN ...
From feastinthyme.com
5/5 (3)
- To make the rice, combine water, coconut milk, coconut flakes, and 2 teaspoons salt in a large pot (stainless steel works well), and bring to a boil. Add the rice, lower the heat to a simmer, and cover. Cook for 25 minutes, until the water has been absorbed by the rice. Remove from heat and toss the rice to prevent sticking. This can be done ahead and the rice refrigerated overnight if you like.
- Heat the coconut oil in a large wok over medium heat. If you do not have a large enough pan to make everything at once, you can make the rice in two batches by splitting the rest of the ingredients in half. Add the hot pepper, scallions, and carrot and sauté for 3-5 minutes to soften. Sprinkle with remaining salt and pepper, then add the ginger, thyme, pineapple, lime juice, zest, and cashews. Sauté for another 3-5 minutes.
- Add coconut rice and toss with the vegetable mix, spreading it out in the thinnest possible layer over the surface of the pan. Let cook for 5-8 minutes without disturbing it, then add the soy sauce, toss the mixture together, and spread it out again, cooking for another 5-8 minutes. Depending on the amount of rice and the size of your pan, you might need to repeat this process a few times until bits are a little crispy and toasted in places, but be careful not let it burn.
- Remove from heat but keep warm. When ready to serve, spoon as much rice as will fit into your prepared pineapple boat, heaping the top into a rounded mound. It is unlikely that all of the rice will fit. Reserve the remaining fried rice in the kitchen to refill the pineapple boat as needed, or serve in a separate bowl on the table. Sprinkle the top with the chopped cilantro, serve warm, and enjoy!
PINEAPPLE COCONUT (STICKY) RICE - WAYFINDER'S GALLEY
From wayfindersgalley.com
Category Side DishTotal Time 50 minsEstimated Reading Time 2 minsCalories 255 per serving
COCONUT RICE WITH PINEAPPLE - CHEF DONNA AT HOME
From chefdonnaathome.com
Estimated Reading Time 4 mins
- Add the rice and coconut to the saucepan. If using unsweetened coconut, add 1 Tablespoon of sugar as well.
- Stir once and reduce heat to a bare simmer. Cover and let cook undisturbed for 15-20 minutes. Add a little water if needed.
PINEAPPLE COCONUT RICE PUDDING - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
Ratings 27Category DessertsCuisine Mexican CuisineTotal Time 55 mins
- In a large pot add 1 cup of water and 2 cups whole milk combined with a cup of sugar and cinnamon stick. Let it get to the first boil.
- Add the two cups of rice and one can of coconut milk. Continue cooking the rice over low heat occasionally moving with a wooden spoon.
- When the rice is almost cooked add the condensed milk, the pineapple juice and combine by moving slowly with the wooden spoon.
COCONUT PINEAPPLE FRIED RICE WITH SHRIMP | HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (3)Estimated Reading Time 7 minsCategory Gluten FreeTotal Time 1 hr
- Bring 2 cups of water to boil in a large saucepan. In the meantime, wash your rice until the water is clear when you strain it. Once water boils, add coconut milk and a pinch of salt. Add rice and bring heat to medium low. Let everything simmer until the water is nearly boiled out (you should be able to see a tiny bit of liquid at the bottom). Reduce heat to low and cover the saucepan. Continue cooking until all water has evaporated, about 4 to 5 minutes. Turn off heat and let the rice sit.
- Heat 1 1/2 tablespoons of coconut oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and cook each side for 2 to 3 minutes. The shrimp is done when you no longer see gray spots on the shrimp. Sprinkle some salt and dish the shrimp onto a plate.
- Heat 2 1/2 tablespoons of coconut oil in a deep sauté pan over medium-high heat. When the pan is hot, add the onions and cook for 2 to 3 minutes, until onions are translucent. Add diced carrots and red pepper and a generous pinch of salt. Cook for 2 minutes, stirring constantly. Add corn and peas and cook for another 2 minutes. Pour in the eggs and add most of the green onions, saving some for garnish. Cook eggs for 1 to 2 minutes. Next, add the rice and pineapple. Keep stirring until the eggs are fully cooked. Season rice with soy sauce, sesame oil, and salt. Mix in the cooked shrimp and turn off the heat. Sprinkle remaining green onions and toasted coconut on top of the fried rice and serve.
COCONUT PINEAPPLE RICE - PLANT BASED JESS
From plantbasedjess.com
5/5 (1)Category Main Course, Side Dish
- In a medium pot, combine the rice, coconut milk and water. Cover and bring to a boil. Once boiling, reduce the heat to low right away. Keep on a low simmer for about 40 minutes or until the rice absorbed all the liquid. Then, keep covered and remove from the heat to let the rice sit for 10 more minutes.
- While the rice is cooking, toast the shredded coconut in a non-stick pan on medium-high heat for 3-5 minutes or until lightly browned (watch carefully so it does not burn).
- When the rice is done, then add the pineapple chunks, salt, cilantro, toasted coconut and lime juice. Stir to combined.
- Serve warmed topped with more fresh cilantro and a side of lime wedge. This rice is amazing with this crispy coconut tofu.
CHICKEN COCONUT RICE WITH PINEAPPLE (QUICK & EASY RECIPE ...
From everydayeasyeats.com
5/5 (13)Total Time 30 minsCategory MainCalories 492 per serving
- Bring mixture to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until the liquid has been absorbed.
- While the rice is simmering, heat one tablespoon of oil in a large frying pan or skillet set over medium heat.
- When the oil is hot, add the chicken and season it liberally with salt and pepper. Cook for 4-5 minutes or until cooked through. Transfer the chicken to a plate and set it aside.
COCONUT RICE RECIPE (+ PINEAPPLE AND CASHEWS) | CARLSBAD ...
From carlsbadcravings.com
Reviews 63Total Time 25 minsEstimated Reading Time 7 mins
- Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
- Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
PINEAPPLE PORK WITH COCONUT RICE RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (52)Calories 722 per servingCategory Dinner
- Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.
- Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.
- Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.
- Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.
COCONUT CHICKEN WITH PINEAPPLE FRIED RICE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 50 minsServings 4
- Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
- Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
- Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
- Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice.
TROPICAL COCONUT PINEAPPLE CASHEW RICE - THE CHUNKY CHEF
From thechunkychef.com
3.7/5 (40)Category Side DishServings 4-6Total Time 25 mins
- Drain can of crushed pineapple, reserving the juice into a large measuring cup. Add enough coconut milk to equal a total liquid amount of 3 cups. If there's not enough coconut milk, add water to reach the 3 cup line.
- Stir in the crushed pineapple and all remaining ingredients (except garnishes). Bring to a boil, cover and simmer 15-20 minutes, until rice is cooked and no extra liquid remains.
CARAMELISED PINEAPPLE AND COCONUT CURRIED RICE RECIPE ...
From allrecipes.cooking
Servings 8Calories 350 per servingTotal Time 1 hr 25 mins
30 MINUTE PINEAPPLE CHICKEN WITH COCONUT RICE. - HALF ...
From halfbakedharvest.com
4.5/5 (265)Total Time 30 minsServings 6Calories 299 per serving
PINEAPPLE-COCONUT RICE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 228 per serving
COCONUT PINEAPPLE RICE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4/5 (7)Calories 188 per servingServings 4
COCONUT AND PINEAPPLE RICE PUDDING RECIPE • JUNE OVEN
From recipes.juneoven.com
PINEAPPLE- COCONUT WHITE RICE, RECIPE, EASY DELICIOUS ...
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PINEAPPLE STICKY RICE RECIPE: WE DIDN’T JUST TAKE OUT THE ...
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