Will this work in a rice cooker?

You can prepare this dish in a rice cooker. The texture you get using a rice cooker won't be as close to risotto as the texture I get using a heavy-bottomed pot. Saute the red pepper and brown the rice in a pan. Add the red pepper, rice, and other ingredients to a rice cooker and cook using the white rice setting. I like to use a heavy-bottomed pot because I can keep an eye on the rice while it cooks. The texture you get might not be as good.

Why did my rice turn gummy?

The excess starch on the surface of the rice was not rinsed. Rinse jasmine rice in a fine-mesh strainer before cooking. This will keep the rice and coconut milk separate and prevent the rice and coconut milk from forming a paste. Unrinsed rice will not have a shiny cooked appearance.

Is coconut pineapple rice vegan?

Yes. Coconut milk and oil added to the recipe make it vegan. All ingredients are gluten free.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a little coconut milk or water when reheating leftovers. Microwave on medium power or warm gently on the stovetop.

Why does my rice look watery?

Use canned full-fat coconut milk, the white kind, to make your dish shiny and moist. Canned lite or reduced-fat coconut milk and coconut milk in boxes won't work as well because they don't adhere to the rice while it cooks.

Coconut Pineapple Rice with Jasmine Rice and Coconut Milk

By Emma CollinsOct 12, 2026

Prep

10 min

Cook

25 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Fresh pineapple with firm, yellow-fleshed fruit works well in this coconut pineapple rice recipe as a side dish. This pineapple rice recipe also works well with jasmine rice when you want moist, shiny rice. Other ingredients in this recipe include red pepper and herbs to add small sweet bites to the dish and herbs to enhance flavor.

Coconut Pineapple Rice with Jasmine Rice and Coconut Milk

I toast the rice for 2 minutes with the peppers. Look for translucent edges on the rice before adding coconut milk. Cook for a few minutes after adding the coconut milk, then lower the heat and cover the pot and cook the rice for 15 to 18 minutes. The rice will be moist when cooking is finished.

I add pineapple near the end of cooking, when most of the cooking liquid has been absorbed, but the rice seems wet. I cover and take it off the heat for 5 minutes to allow the pineapple to warm slightly without breaking down and to provide additional moisture to the dish to prevent it from drying out. A wide spoon is a good utensil choice, as it reduces the likelihood that the pineapple will break down and discolor the rice.

Serve this dish fresh in a shallow white ceramic bowl sprinkled with chopped cilantro and scallions (I like to include yellow and green colors in this rice dish). Grill shrimp and other shrimp dishes and chicken skewers to serve alongside. Serve jalapeno slaw alongside. Mango sticky rice rolls can be served for dessert.

Why this recipe works

Fresh pineapple is the last ingredient added to maintain the firmness and clarity of the yellow chunks in the dish.
Jasmine rice has a floral aroma that complements coconut and fruit flavors without other spices.
Red pepper is cooked in coconut oil. Small pieces of sweet pepper are mixed through the rice.
Half a cup of cilantro and three scallions make a colorful topping for the white rice.
Water or vegetable stock can be used. Both are acceptable. Choose whatever liquid you have available.
The coconut and pineapple are used in a side dish served with grilled shrimp or chicken.

Instructions

Heat the coconut oil in a heavy-bottomed pot or deep skillet over medium heat. Add the finely diced red bell pepper and sauté for 3-4 minutes, until softened but still vibrant.

Add the rinsed jasmine rice and stir to coat it in the oil. Toast for 2 minutes, until the edges look slightly translucent.

Pour in the coconut milk and water or vegetable broth, then add the sea salt. Bring to a gentle boil, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.

When most of the liquid is absorbed but the rice remains moist and saturated, gently fold in the fresh pineapple chunks. Replace the lid, remove from the heat, and let sit for 5 minutes.

Transfer the rice to a shallow white ceramic bowl. Garnish heavily with the chopped cilantro and sliced scallions.

FAQ

Fresh pineapple is recommended over canned pineapple due to brighter color and firmer texture after the covered cooking time at the end of the recipe. Canned pineapple will likely soften after the covered cooking time at the end of the recipe but can be substituted with canned pineapple if desired.

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Side Dishes Vegan Gluten Free Thai Stovetop

Coconut Pineapple Rice with Jasmine Rice and Coconut Milk

Name: Coconut Pineapple Rice with Jasmine Rice and Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 cups
Ingredients: 1 1/2 cups jasmine rice (285 g, rinsed thoroughly); 1 can full-fat coconut milk (13.5 oz / 400 ml, thick and white); 1 1/2 cups fresh pineapple chunks (250 g); 1/2 cup red bell pepper (75 g, finely diced); 2 tbsp coconut oil (30 ml); 1 cup water (240 ml, or vegetable broth); 1 tsp sea salt (6 g); 1/2 cup fresh cilantro (15 g, chopped, for garnish); 3 stalks scallions (30 g, thinly sliced, for garnish)

By Emma CollinsOct 12, 2026

Prep

10 min

Cook

25 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Fresh pineapple is the last ingredient added to maintain the firmness and clarity of the yellow chunks in the dish.
Jasmine rice has a floral aroma that complements coconut and fruit flavors without other spices.
Red pepper is cooked in coconut oil. Small pieces of sweet pepper are mixed through the rice.
Half a cup of cilantro and three scallions make a colorful topping for the white rice.
Water or vegetable stock can be used. Both are acceptable. Choose whatever liquid you have available.
The coconut and pineapple are used in a side dish served with grilled shrimp or chicken.

Ingredients

Servings4

•1 ½ cups jasmine rice (285 g, rinsed thoroughly)
•1 can full-fat coconut milk (13.5 oz / 400 ml, thick and white)
•1 ½ cups fresh pineapple chunks (250 g)
•½ cup red bell pepper (75 g, finely diced)
•2 tbsp coconut oil (30 ml)
•1 cup water (240 ml, or vegetable broth)
•1 tsp sea salt (6 g)
•½ cup fresh cilantro (15 g, chopped, for garnish)
•3 stalks scallions (30 g, thinly sliced, for garnish)

Instructions

1
Heat the coconut oil in a heavy-bottomed pot or deep skillet over medium heat. Add the finely diced red bell pepper and sauté for 3-4 minutes, until softened but still vibrant.
2
Add the rinsed jasmine rice and stir to coat it in the oil. Toast for 2 minutes, until the edges look slightly translucent.
3
Pour in the coconut milk and water or vegetable broth, then add the sea salt. Bring to a gentle boil, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
4
When most of the liquid is absorbed but the rice remains moist and saturated, gently fold in the fresh pineapple chunks. Replace the lid, remove from the heat, and let sit for 5 minutes.
5
Transfer the rice to a shallow white ceramic bowl. Garnish heavily with the chopped cilantro and sliced scallions.