Pineapple Rice

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This Pineapple Coconut Cashew Rice is not just a side dish—it’s a flavor-packed experience that has readers raving: “Ohhhhh WOW!! I absolutely love this!” “It was the hit of the party and I have to email the recipe to all of my family and friends now! YUMMY! 🙂” “Everyone loved loved loved it!” and “Absolutely heavenly!!”

This recipe is crafted with expert precision to create fluffy rice with the perfect balance of sweet, savory, and nutty flavors that will have you OBSESSED. With step-by-step instructions, expert tips, and customizable options, you can trust this tested and perfected method to guarantee foolproof, delicious results every time.

Pineapple Rice with Pineapple and Cashews served in a pineapple.

Hawaiian Coconut Rice

I can pretty much guarantee you won’t be able to stop eating this Pineapple Rice. I experimented until I landed on this foolproof recipe that belongs in your dinner and entertaining arsenal. Here’s why you’ll love it:

Flavor From the Inside Out: The rice cooks in pineapple juice and coconut milk for an irresistibly creamy, slightly sweet flavor that’s as tropically delicious as it gets.
Unparalleled Flavor: A touch of red curry paste adds a subtle warmth while add-ins like ground ginger and cilantro add delightful complexity you won’t find in other pineapple rice recipes.
Nutty Crunch: Roasted cashews add a delightful crunch and buttery richness that takes this rice to the next level.
Fluffy, Never Mushy Rice: The secret is using basmati rice. It stays perfectly light and separate, unlike other varieties that can turn mushy.
Versatile & Crowd-Pleasing: Delicious on its own or as a side to complement Asian, Hawaiian, or Thai-inspired dishes.
Easy & Foolproof: Uses a tested, step-by-step method to ensure perfectly cooked rice every time—no guesswork needed.

Top view of a Pineapple Rice with Pineapple and Cashews served in a pineapple on a wood cutting board.

Pineapple Rice Recipe Ingredients

This Pineapple Rice comes together with minimal ingredients but packs in TONS of flavor! Here’s what you’ll need to make this recipe:

Basmati rice: This variety of rice boasts a lower starch content and extra-long grains, which help it stay light, fluffy, and separate rather than clumping together or turning mushy. Its firm texture and ability to absorb liquid without breaking down make it ideal for dishes like coconut rice.
Pineapple: Purchase crushed pineapple packed in juice, not syrup.
Unsweetened coconut milk: Use unsweetened, full-fat coconut milk for the best flavor.
Sweetened coconut flakes: Often found in the baking aisle of the grocery store.
Thai red curry paste: Don’t worry, it doesn’t make the coconut milk rice spicy—just flavorful!

Spices: Garlic powder, onion powder, ground ginger, salt, and pepper cut through the richness of the coconut milk.
Garnishes: Fresh cilantro, cashews, and lime juice add zesty freshness and CRUNCH!

Side view of Pineapple Rice with Pineapple and Cashews served in a pineapple with a heaping pile of rice.

How to Make Pineapple Rice

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Drain the juice from one can of crushed pineapple, then add coconut milk to equal 3 cups.

Showing how to make Pineapple Rice with Pineapple and Cashews by straining the juice from a pineapple.

Bring to a simmer…

Showing how to make Pineapple Rice with Pineapple by simmering the ingredients in a pan.

Add the rice, crushed pineapple, Thai red curry paste, coconut flakes, ground ginger, garlic, onion, salt, and pepper.

Showing how to make Pineapple Rice with Pineapple by simmering the ingredients in a pan adding coconut, pineapple, and spices.

Cook, covered for approximately 20 minutes while the rice drinks in all that tropical goodness. Just think of all that flavor ingestion!

Showing how to make Pineapple Rice with Pineapple by simmering the ingredients and stir in a pan.

Just before serving (so the lime doesn’t get lost), stir in the cilantro and lime juice to balance the sweet pineapple. Then, add the roasted, salted cashews to add a depth of nuttycrunch.
And then it’s eating time! AKA a taste of paradise time. AKA My favorite time. Sweet, creamy pineapple coconut rice. I’ll meet you in the tropics.

Showing how to make Showing how to make Pineapple Rice by adding rice, cashews, and herbs in a pan.

Coconut Pineapple Rice Recipe tips

Rinse and drain rice thoroughly: Rice contains a lot of starch, which will cause the rice to stick together and can even make it mushy once cooked. To eliminate the mushy problem, it is crucial to remove the extra starch from the rice by rinsing it with cool water in a fine-mesh sieve until the water runs clear—don’t skip this process!
Use a nonstick pan: It is essential your pan is nonstick because the rice will soak up all the liquid, evaporating the protective barrier between the rice and the pan.
If liquid evaporates before rice is done: Add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
If rice is still wet: Don’t worry, it will continue to absorb the 10 minutes while it is steaming. After removing the lid after 10 minutes, you can let the rice sit for an additional 5-10 minutes to dry out.
Let it steam: Don’t skip the 10-minute steaming process, as it allows the rice time to finish cooking and firm up, which in turn makes it fluffier.
Use a fork to fluff the rice: Instead of a spoon or spatula, the tines help separate the rice grains, whereas a spoon can mash or break them.
Salt and pepper to taste: If your rice tastes like it’s missing something—it is probably salt. I add a decent dose of freshly cracked salt and pepper to my rice before serving—make sure you taste your rice as you season.

How to serve Hawaiian Rice with Coconut Milk

This Pineapple Rice pairs perfectly with any number of Thai or island-inspired dishes! Here are some of my favs:

Can I Prep Pineapple Rice in Advance?

Yes! While this recipe doesn’t require much preparation, you can still prepare everything in advance, allowing it to come together in minutes.

• Chop aromatics: Chop the cilantro and cashews, then store them in separate airtight containers in the fridge.
• Measure spices: Measure the seasoning and store it in a separate airtight container.
• Rinse rice: Thoroughly rinse the rice and leave it in the strainer to dry, then refrigerate until ready to use.

Front view of Showing how to make Pineapple Rice.

How to Store Pineapple Rice

Let the Pineapple Rice cool to room temperature, then transfer itto a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.

How to Reheat Pineapple Rice

• Microwave: For small portions, microwave rice in a microwave-safe container with a couple teaspoons ofwater for 60-90 seconds or until warmed through.
• Stove:For larger portions, transfer the rice to a nonstick skillet, adding a dash of water or chicken broth. Heat over medium heat, stirring often until warmed through.

Can I Freeze Pineapple Rice?

1. Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
2. Label and freeze for up to 3 months.
3. Let rice defrost overnight in the refrigerator.
4. Reheat in the microwave or stove as directed above.

Looking for more Rice Recipes?

Mexican Rice
Cilantro Lime Rice
Rice with Black Beans
Avocado Rice
Lemon Rice
Parmesan Risotto
Mushroom Risotto
Shrimp Risotto
Red Beans and Rice

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Total Time: 25

Prep Time: 5

Cook Time: 20

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Ingredients

1 1/2 cups uncooked long grained rice, rinsed and drained
1 20 oz. can, crushed pineapple chunks in pineapple juice NOT syrup
1 13.5 oz. can unsweetened coconut milk (I like Chaokoh)
3 tablespoons sweetened coconut flakes
1 tablespoon Thai red curry paste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper

Garnish

3 tablespoons lime juice more or less to taste
1/2 cup salted roasted cashews
1/2 cup chopped cilantro
freshly cracked salt and pepper to taste

Instructions

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 nonstick saucepan 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.
When rice is tender, remove from heat and let rest 5 minutes, covered.
When ready to serve (not before), stir in lime juice, cilantro and cashews.
Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

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