Vegan Caribbean Pineapple Rice
Transport your taste buds to a tropical paradise with this vibrant Vegan Caribbean Pineapple Rice recipe! Infused with the creamy richness of coconut milk, the natural sweetness of caramelized pineapple chunks, and the zesty brightness of lime juice, this dish is a delightful explosion of flavor. Jasmine rice provides the perfect base for a medley of fresh ingredients, including red bell peppers, garlic, ginger, and a sprinkle of fresh cilantro. Enhanced with a touch of soy sauce and coconut oil, this recipe balances sweet, savory, and tangy notes in every bite. Ready in just 40 minutes, it’s an easy yet impressive option for vegan meals, family dinners, or even meal prep. Serve warm as a side dish or a standalone entrée—your Caribbean-inspired culinary feast awaits!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Long-grain jasmine rice
- 1 cup Coconut milk
- 1.5 cups Water
- 1 cup Pineapple chunks (fresh or canned)
- 1 medium Red bell pepper
- 3 stalks Green onions
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 tablespoons Coconut oil
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, prepare the other ingredients. Dice the red bell pepper and chop the green onions and cilantro. Mince the garlic and grate the fresh ginger.
In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the diced red bell pepper to the skillet and cook for 3-4 minutes until it begins to soften.
Stir in the pineapple chunks, cooking for an additional 2 minutes to allow them to caramelize slightly.
Add the cooked rice to the skillet along with the soy sauce, lime juice, salt, and black pepper. Mix everything together to combine the flavors evenly.
Fold in the chopped green onions and fresh cilantro, stirring gently to incorporate.
Adjust seasoning to taste and serve warm. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 46.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1231 mg | 26% | |
*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.
