Pineapple Coconut Rice

READY IN: 50mins
Recipe by Geema

This lively side dish brightens up almost any meal. It's especially delicious with curry, and spicy foods.

Top Review by Charmed

This rice dish was good, and I did have seconds, but I had to make some adjustments to the recipe along the way to get better results, and if I did make it again, there are even more adjustments I feel would need to be made. The liquid called for in the recipe was just not enough to cook the rice (I used long grain). I had to add an extra 1/2 cup water towards the end of cooking, and even then it could have used a little more. The rice was still just the tiniest bit hard to chew, but at least at that point, acceptable. I also felt that the onion flavor was overpowering to the rest of the dish (I would have liked more of a pineapple-coconut flavor), I felt the ratio of pineapple was also a bit much, and I couldn't even taste the coconut. And because it was so oniony, it lost the sweetness of the pineapple, so I found I had to add a couple of tsp. of sugar to perk up the flavors. So next time I would probably lower the amount of yellow onion to about 1/2 to 2/3 of a cup, use 1/4 cup of coconut (and I'd toast it first), use about 3/4 cup of pineapple, add a tsp. or two of sugar, and increase the water or pineapple juice (which may lessen the need for the sugar) at least by 1/2 cup, and perhaps even let it rest for 5 minutes before serving to let the rice absorb even better. I feel this dish has potential, but the recipe, as is, in my opinion, needs changes to become something special.

Ingredients Nutrition


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

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