Description
A bright, tropical rice dish that pairs juicy pineapple with warm ginger and a hint of heat — quick to make, naturally vegan, and perfect as a weeknight main or a colorful side.
Ingredients
- 1 tablespoon neutral oil (avocado or mild olive oil)
- 2 cloves garlic, finely chopped
- 1 (2-inch) piece fresh ginger, grated
- 1 cup uncooked white rice (Jasmine or Basmati recommended)
- 2 cups chopped pineapple (fresh or frozen)
- 1 tablespoon sriracha (or your favorite red chile sauce)
- 1 tablespoon coconut aminos (or soy sauce)
- 1 teaspoon coconut sugar (or another sweetener)
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1½ cups water
Instructions
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Heat the oil in a medium saucepan over medium heat. Add the garlic and grated ginger and cook, stirring, until they become aromatic — about 4–5 minutes.
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Add the uncooked rice to the pan and stir constantly for roughly 2 minutes so the grains pick up a light golden color.
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Stir in the pineapple, sriracha, coconut aminos, sweetener, salt, and red pepper flakes. Cook and mix for about 1 minute to meld the flavors.
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Pour in the water and raise the heat until the mixture comes to a rolling boil. Lower the heat to medium–low, cover the pot, and simmer for about 15 minutes, or until the liquid is absorbed.
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Remove the pan from the heat but keep the lid on. Let the rice sit, covered, for 5 minutes to finish steaming. Fluff gently with a fork and serve warm.
Notes
Quick tip: For extra texture, fold in toasted cashews or scallions just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg