Golden Pineapple Rice
Transform your weeknight dinners with this vibrant and flavorful Golden Pineapple Rice! This tropical-inspired dish combines fluffy jasmine rice with sweet-tart pineapple chunks, crisp veggies, and a hint of earthy turmeric for its signature golden hue. Infused with aromatic garlic, ginger, and soy sauce, this easy one-skillet recipe is a perfect balance of savory and sweet. Customizable with crunchy roasted peanuts or cashews and a squeeze of lime for a refreshing kick, it’s an ideal side or standalone meal. Ready in just 45 minutes and packed with bold flavors, this aromatic pineapple rice is a must-try for lovers of Asian-inspired cuisine. Perfect for family meals, meal prepping, or a quick vegetarian dinner option!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 1.5 cups Pineapple chunks (fresh or canned)
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, finely grated
- 1 teaspoon Turmeric powder
- 2 tablespoons Soy sauce
- 1 teaspoon Fish sauce (optional)
- 1 teaspoon Sugar
- 1 medium Carrot, finely diced
- 0.5 cups Frozen peas
- 2 stalks Green onions, finely sliced
- 0.25 cups Fresh cilantro leaves, chopped
- 0.25 cups Cashews or roasted peanuts (optional)
- 4 quarters Lime wedges, for serving
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a saucepan, add the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes until the water is fully absorbed. Remove from heat, fluff the rice with a fork, and set aside to cool slightly.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the turmeric powder and mix well to evenly coat the onions and garlic.
Stir in the diced carrot and cook for 3-4 minutes until slightly softened.
Add the pineapple chunks and frozen peas, stirring to combine. Cook for an additional 2-3 minutes.
Push the vegetable and pineapple mixture to one side of the skillet. Add the cooked jasmine rice to the skillet.
Pour the soy sauce, fish sauce (if using), and sugar over the rice, stirring to ensure the rice is evenly coated and takes on a golden hue from the turmeric.
Combine the rice with the vegetable and pineapple mixture, stirring thoroughly.
Remove the skillet from heat and stir in the sliced green onions and chopped cilantro.
Optional: Top with cashews or roasted peanuts for added crunch.
Serve hot with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 55.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
