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Coconut Rice with Pineapple

Fragrant white rice simmered with flaked coconut, coconut milk, and pineapple juice is the perfect accompaniment to a spicy entrée. You can serve pineapple chunks mixed in or on the side.
Prep Time10 mins
Cook Time20 mins


  • cups white rice, Jasmine or Basmati preferred
  • 1 13-14 oz. can coconut milk, unsweetened
  • 1 cup pineapple juice, see notes
  • 1 teaspoon salt
  • cup lightly packed sweetened flaked coconut, see notes


  • In a medium saucepan, bring to up to a boil the coconut milk, pineapple juice and salt.
  • Meanwhile, thoroughly rinse the rice in a strainer to remove excess starch.
  • Add the rice and coconut to the saucepan. If using unsweetened coconut, add 1 Tablespoon of sugar as well.
  • Stir once and reduce heat to a bare simmer. Cover and let cook undisturbed for 15-20 minutes. Add a little water if needed.
  • Taste for doneness as well as for seasoning. You may need to add a little more salt, water or time if necessary.
  • Fluff with a fork and serve.


  • A 20 oz. can of pineapple chunks in juice, drained, yields just over 1 cup of juice - the perfect amount for this recipe.  I like to serve the pineapple chunks alongside the meal. You can cut up the pineapple and add it to the rice if you wish.
  • You can adjust the amount of coconut as you desire, it's merely a flavoring, but a good one. If using unsweetened coconut flakes, add 1 Tablespoon of sugar.
  • Be sure to let your rice (in any recipe) cook undisturbed after stirring it once initially. The more you fiddle with it, the gummier it will be.