Description
A delightful dish that combines sweet pineapple with savory rice, featuring a slight spicy kick from sriracha, making it perfect for any occasion.
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
- Heat the oil in a skillet over medium heat. Add minced garlic and grated ginger, and sauté for about 5 minutes until fragrant.
- Add uncooked rice to the skillet and toast for an additional 2 minutes, stirring frequently.
- Stir in chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. Sauté for another minute.
- Pour in water and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for about 15 minutes.
- Turn off heat and let the rice rest, covered, for another 5 minutes. Fluff the rice with a fork before serving.
Notes
Use fresh pineapple for best flavor. Adjust the sriracha for spice levels to fit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg