Best Pineapple Coconut Rice Recipes

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE

Steps:

• For rice pudding:
• Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
• For macaroon crumble:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
• Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
• Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

THAI-STYLE PINEAPPLE-COCONUT RICE

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.

INSTANT POT® PINEAPPLE-COCONUT-LIME RICE

Steps:

• Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot®). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
• Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

COCONUT PINEAPPLE RICE

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.

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
• Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
• Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

PINEAPPLE COCONUT JASMINE RICE

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 RICE AND PINEAPPLE

Steps:

• 1. Rinse the rice several times until the water runs clear. Drain the rice. Cook in a rice cooker using the broth, milk and reserved pineapple juice. --- Stove top method: If you do not have a rice cooker- make on stove top: In a medium pot, over high heat, add the rice, broth, juice 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.
• 2. Fluff the rice with a fork and mix in the pineapple,soy sauce, brown sugar, and sesame oil. Top with chopped scallions and any of the garnishes. Drizzle with a bit of soy sauce , if desired.

COCONUT CHICKEN WITH PINEAPPLE FRIED RICE

Steps:

• 1. Preheat oven to 325 degrees. 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.
• 2. 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 dish.
• 3. Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
• 4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
• 5. To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.

CHICKEN, PINEAPPLE AND COCONUT WITH RICE RECIPE - (4.7/5)

Steps:

• Mince the onion and sauté them in a pan with olive oil. Cut the chicken in small pieces (it's better) and add them to the onion. Once the onion and the chicken are nicely cooked, add salt, pepper and curry. Add the the diced pineapple and make them cook a few minutes with the chicken and onions. Then, add the coconut milk and the three spoons of creme fraiche. Leave the preparation on low heat while you prepare your rice (I usually add either peas or quinoa to my rice, and in this case, I added quinoa). Once the rice is ready, stop the heat and serve immediately. Enjoy!

PINEAPPLE COCONUT RICE

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Add diced onion, thyme and pepper; saute 2 minutes.
• Add rice and cook 1 minute.
• Stir in pineapple and remaining ingredients; bring to a boil.
• Cover, reduce heat and simmer 20 minutes or until rice is done and liquid is absorbed.

PINEAPPLE COCONUT CASHEW RICE RECIPE - (4.7/5)

Steps:

• 1.Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary. 2.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. 3.When rice is tender, remove from heat and let rest 5 minutes, covered. 4.When ready to serve (not before), stir in lime juice, cilantro and cashews. 5.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.