Best 3 Coconut Pineapple Rice Recipes
Coconut pineapple rice is a popular Southeast Asian dish that is often served at special occasions. It is a fragrant and flavorful rice dish that is made with coconut milk, pineapple, and a variety of spices. The dish is typically served with a spicy curry or stir-fry. This article will introduce you to the best recipes for coconut pineapple rice, helping you create a delicious and authentic dish that will impress your family and friends. We will explore different variations of the recipe, including those using fresh pineapple, canned pineapple, or a combination of both. Whether you are a beginner cook or an experienced chef, we have the perfect recipe to suit your needs and preferences. So, let's dive in and discover the secrets of making the best coconut pineapple rice!
Here are our top 3 tried and tested 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!
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.
Tips:
- Use fresh ingredients: Fresh coconut and pineapple add the best flavor to this dish. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less intense.
- Toast the rice: Toasting the rice before cooking it helps to bring out its nutty flavor. Be sure to stir the rice constantly so that it doesn't burn.
- Use a flavorful broth: The broth you use to cook the rice will add a lot of flavor to the dish. Use a chicken or vegetable broth that is well-seasoned.
- Don't overcook the rice: Coconut-pineapple rice is best when it is slightly al dente. If you overcook the rice, it will become mushy.
- Add the pineapple and coconut at the end: Adding the pineapple and coconut at the end of the cooking process will help to preserve their flavor and texture.
- Serve the rice immediately: Coconut-pineapple rice is best served immediately after it is cooked. The rice will start to dry out if it sits for too long.
Conclusion:
Coconut-pineapple rice is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of coconut, pineapple, and rice is irresistibly flavorful, and the dish is sure to be a hit with your family and friends. Bonus Tip: For a more decadent dish, try adding a cup of shredded chicken or shrimp to the rice.
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