Description
A delightful dish combining sweet pineapple with savory flavors, perfect as a side or main course.
Ingredients
Scale
- 1 tablespoon oil (avocado or olive)
- 2 garlic cloves (minced)
- 1 2-inch knob fresh ginger root (grated)
- 1 cup uncooked white rice (Jasmine or Basmati)
- 2 cups fresh or frozen pineapple (chopped)
- 1 tablespoon sriracha
- 1 tablespoon coconut aminos (or soy sauce)
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- ¼ teaspoon red chili flakes
- 1½ cups water
Instructions
- Sauté garlic and ginger in oil over medium heat for about 5 minutes until fragrant.
- Add the rice and toast for another 2 minutes, stirring frequently.
- Mix in pineapple, sriracha, coconut aminos, sugar, salt, and chili flakes; sauté for an additional minute.
- Pour in water and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for about 15 minutes until the water has evaporated.
- Let the rice rest covered for another 5 minutes before fluffing it with a fork.
Notes
For best results, use fresh, ripe pineapple and be careful not to overcook the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg