Tropical Pineapple Rice with Coconut & Spicy Ginger Delight

Enjoy this Tropical Pineapple Rice with Coconut & Spicy Ginger, a vibrant, gluten-free, and vegan dish that brings the taste of the tropics to your table.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Gluten-Free, Tropical, Vegan

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Oil Coconut oil enhances the tropical flavor.
3 cloves Garlic Minced.
1 tablespoon Grated Ginger Fresh is best.
1 cup Uncooked Long-grain White Rice Can substitute with brown rice (requires more time).

For the Sweet and Spicy Mix

1 cup Pineapple Diced, fresh or canned.
1 tablespoon Sriracha Adjust according to heat preference.
2 tablespoons Coconut Aminos Can use gluten-free soy sauce.
1 teaspoon Sweetener Granulated or coconut sugar.
to taste Salt Adjust based on preference.
to taste Red Pepper Flakes Add according to spice tolerance.

Equipment

medium saucepan

Method

Step-by-Step Instructions

Heat oil in a medium saucepan over medium heat. Add garlic and ginger, sauté for 4-5 minutes until fragrant.
Add the uncooked rice to the saucepan, stirring constantly for 2 minutes until slightly toasted.
Mix in pineapple, sriracha, coconut aminos, sweetener, salt, and red pepper flakes in the saucepan. Cook for 1 minute.
Pour in water, bring to a boil, then simmer on low heat, covered, for 15 minutes.
Remove from heat and let steam, covered, for an additional 5 minutes. Fluff rice with a fork.
Serve warm as a vibrant main dish or side.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

This dish is versatile, easily customizable with different fruits or added vegetables. Leftovers make excellent fried rice.

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