Description
A vibrant one-pan dish combining sweet-tart pineapple, aromatic spices, and toasted Jasmine rice for a tropical flavor explosion. The glaze of coconut aminos, sriracha, and chili flakes adds savory depth, making it a versatile side or standalone meal.
Ingredients
Oil (avocado or olive)
2 cloves garlic (minced)
1 2-inch knob ginger root (grated)
1 cup white rice (Jasmine or Basmati)
2 cups pineapple (chopped)
1 tablespoon sriracha
1 tablespoon coconut aminos
1 teaspoon coconut sugar
1 teaspoon salt
½ teaspoon red chili flakes
1½ cups water
Instructions
Heat oil in a wide skillet over medium heat until fragrant
Add minced garlic and grated ginger, sauté 5 minutes until browned but not burnt
Stir in rice continuously for 2 minutes to toast grains and remove excess moisture
Add pineapple, sriracha, coconut aminos, coconut sugar, salt, and chili flakes
Stir constantly for 1 minute to coat all grains evenly
Pour in water, stir once, then bring to a rolling boil
Reduce heat to medium-low, cover, and simmer 15 minutes
Let rest uncovered for 5 minutes before fluffing with a fork and serving
Notes
Use uncooked Jasmine or Basmati rice for proper texture
Fresh pineapple is ideal; canned will work in a pinch
Adjust sriracha and chili flakes to taste
Tamari can replace coconut aminos for soy-free option
Cane sugar works as a substitute for coconut sugar
- Prep Time: 15
- Cook Time: 30
- Category: trends
- Method: Stovetop Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg