Spicy Pineapple Rice
Ignite your taste buds with this vibrant Spicy Pineapple Rice, a tantalizing fusion of sweet and heat that’s perfect as a standalone dish or flavorful side. Combining fluffy jasmine rice with caramelized pineapple chunks, fiery red chili, and a drizzle of sriracha, this recipe achieves an irresistible balance of bold flavors. Infused with garlic, soy sauce, and fresh herbs like cilantro and green onions, every bite bursts with tropical zing and aromatic warmth. Quick and easy to prepare in under 40 minutes, this dish is perfect for weeknight dinners or casual entertaining. Whether you’re craving a unique vegetarian option or a bold base for grilled proteins, Spicy Pineapple Rice is sure to transport your palate straight to paradise.
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Recipe Information
Ingredients
- 1.5 cups white jasmine rice
- 3 cups water
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red chili pepper, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or hot sauce
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky.
In a medium-sized saucepan, bring 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water has been fully absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and chopped red chili pepper and cook for an additional 1 minute, until fragrant.
Add the pineapple chunks to the skillet and cook for 2-3 minutes to allow them to caramelize slightly.
Stir in the cooked rice, breaking up any clumps with a spatula.
Add the soy sauce, sriracha or hot sauce, salt, and black pepper, mixing well to evenly coat the rice.
Cook for another 3-4 minutes, stirring frequently, to ensure all flavors are well combined and the rice is heated through.
Remove the skillet from heat and stir in the sliced green onions and chopped cilantro.
Serve immediately, garnished with additional cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 34.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1086 mg | 23% | |
*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.
