Pineapple Curry Rice
Brighten up your dinner table with this vibrant and flavorful Pineapple Curry Rice! This tropical-inspired dish combines fragrant jasmine rice with the sweetness of caramelized pineapple and the warming depths of curry powder and turmeric. Enhanced with colorful vegetables like red bell pepper and peas, and finished with a zing of lime juice and soy sauce, this recipe strikes the perfect balance between sweet, savory, and tangy. Cooked in creamy coconut oil and garnished with fresh green onions and optional cilantro, this one-pan recipe is a breeze to make and ready in just 45 minutes. Whether served as a standout vegetarian main dish or paired with your favorite protein, Pineapple Curry Rice is a weeknight winner that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely diced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1.5 cups Pineapple chunks (fresh or canned, drained if canned)
- 1 medium Red bell pepper, diced
- 0.5 cups Frozen peas
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 2 stalks Green onions, sliced
- 2 tablespoons Cilantro, chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Place the rice and water in a medium saucepan, bring to a boil, then lower the heat to simmer. Cover and cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder and ground turmeric to the skillet, stirring for 1 minute to toast the spices and release their aroma.
Add the pineapple chunks, diced red bell pepper, and frozen peas to the skillet. Stir well and cook for 3-4 minutes, allowing the vegetables to soften and the pineapple to caramelize slightly.
Stir in the cooked rice, soy sauce, lime juice, salt, and black pepper. Mix everything thoroughly to ensure the rice is evenly coated with the spices and sauce.
Cook for another 2-3 minutes, stirring constantly, until the dish is heated through.
Remove from heat and garnish with sliced green onions and chopped cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 52.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1508 mg | 32% | |
*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.
