Pina Colada Pilaf
Transform your dinner table with the tropical allure of Pina Colada Pilaf, a vibrant side dish that fuses creamy coconut milk, sweet pineapple chunks, and fragrant basmati rice. This easy-to-make recipe elevates classic rice pilaf with toasted shredded coconut, warm spices like turmeric and cinnamon, and a hint of zesty lime. Perfectly balanced between sweet and savory, this dish is an irresistible accompaniment to grilled seafood, jerk chicken, or vegetarian curries. Ready in just 35 minutes, Pina Colada Pilaf is as quick as it is impressive, making it an ideal choice for weeknight dinners or festive gatherings. Garnish with fresh cilantro for a burst of color and flavor, and watch your guests dive into this tropical-inspired delight!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1 cup coconut milk
- 0.5 cup water
- 0.5 cup pineapple chunks (fresh or canned)
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon butter
- 0.5 cup onion (finely chopped)
- 2 cloves garlic (minced)
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice. Drain and set aside.
In a medium saucepan, heat the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground turmeric, and ground cinnamon. Cook for 1 minute until fragrant.
Add the rinsed and drained rice to the saucepan, stirring to coat it in the butter and spices. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the coconut milk, water, and salt. Stir well, then bring the mixture to a simmer.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, lightly toast the shredded coconut in a dry skillet over medium heat until golden brown. Remove from heat and set aside.
Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes. Then, gently fluff the rice with a fork.
Fold in the pineapple chunks and toasted shredded coconut, mixing gently to combine.
Transfer the Pina Colada Pilaf to a serving dish and garnish with chopped cilantro. Serve with lime wedges on the side for a fresh citrusy kick.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.3 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 231 mg | 5% | |
*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.
