A bright, slightly sweet side that feels like a mini vacation on your plate—this pineapple rice uses jasmine rice cooked right in canned crushed pineapple and its juice, then finished with lime and green onion. It’s fast, kid-friendly, and an excellent way to turn pantry staples into something a little tropical. If you enjoy simple rice makeovers, you might also like this air-fryer fried rice as another quick weeknight option.
Why you’ll love this dish
This recipe is a tiny shortcut to bold flavor. Cooking jasmine rice in the pineapple and its juice infuses each grain with sweetness and acidity so you don’t need heavy sauces. It’s ideal when you want a side that pairs with grilled chicken, pork, or a summer bowl. It’s also budget-friendly—canned pineapple and pantry rice go a long way—and quick: one-pot cleanup makes it a winner on busy nights.
“Sweet, bright, and comforting—this pineapple rice turned our simple dinner into a family favorite.” — A reader who doubled the recipe for a crowd
How this recipe comes together
This method is straightforward: combine uncooked jasmine rice, water, butter, crushed pineapple with its juice, salt, and sugar in a saucepan; bring to a boil; then simmer covered until the grains are tender and the liquid is absorbed. After resting, finish with fresh lime juice and chopped green onion for contrast. Expect 15–20 minutes stove-top cooking time plus a few minutes to fluff and rest.
What you’ll need
- 1 cup jasmine rice (not instant) — rinsed if you prefer less surface starch
- 1½ cups water
- 1 tablespoon unsalted butter
- 1 (8 ounce) can crushed pineapple in juice (do not drain) — the juice is part of the cooking liquid
- ½ teaspoon kosher salt (adjust to taste)
- 1 tablespoon granulated sugar (optional if you prefer less sweet)
- 1½ tablespoons fresh lime juice (add after cooking)
- 2 tablespoons green onion, chopped (for garnish)
Substitution notes: swap the butter for 1 tablespoon neutral oil to keep it dairy-free. For more coconut flavor, replace ½ cup of the water with canned light coconut milk (see Variations).
Step-by-step instructions
- Rinse the jasmine rice briefly under cold water if you want fluffier, less sticky grains. Drain.
- In a medium saucepan combine the rice, water, butter, crushed pineapple (with juice), salt, and sugar. Stir until well combined.
- Heat over medium-high and bring the mixture to a boil.
- Reduce heat to low so the pot is at a gentle simmer. Cover with a tight-fitting lid.
- Cook without lifting the lid for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat. Squeeze the fresh lime juice over the rice and use a fork to gently fluff and mix.
- Serve hot and garnish with chopped green onions.
Keep steps short and focused. Avoid stirring while it’s cooking—too much movement releases starch and can make the rice gluey.
Best ways to enjoy it
Serve this pineapple rice as a side for:
- Grilled teriyaki chicken or pork chops
- Blackened shrimp or fish tacos (swap in cilantro for green onion)
- A Hawaiian-style plate lunch with macaroni salad
- As a base for a rice bowl topped with grilled tofu, roasted veggies, and a drizzle of soy-sesame sauce
For a playful crunch alongside the soft, sweet rice, try pairing it with Bobby Flay’s crispy rice to contrast textures and add a savory bite.
Storage and reheating tips
- Refrigerator: Cool rice to room temperature quickly (within one hour if possible). Store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers or bags. Freeze for best quality up to 1–2 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of water (or coconut milk for richness) and reheat in a covered microwave-safe bowl or in a skillet over low heat until steaming hot. Stir occasionally. Always reheat to 165°F (74°C) for safety.
- Food safety: Do not leave cooked rice out at room temperature for more than 2 hours; bacteria that cause rice-related food poisoning can grow if rice cools slowly.
Helpful cooking tips
- Use jasmine rice (not instant) for the aroma and texture the recipe expects. Instant rice needs far less liquid and a different method.
- Don’t drain the canned pineapple. The juice is part of the cooking liquid and adds essential flavor.
- If the pot bottoms out or scorches slightly, soak the pan in hot water before washing. A heavy-bottomed saucepan prevents burning.
- Taste before serving. Adjust salt or lime to brighten flavors. If it’s too sweet, a little extra lime or a sprinkle of flaky sea salt balances it.
- Fluff with a fork instead of stirring vigorously; this keeps grains separate.
Creative twists
- Coconut Pineapple Rice: Replace ½ cup of water with canned coconut milk and skip the butter for a creamier, coconut-forward side.
- Savory Island: Stir in ½ cup diced red bell pepper and ¼ cup toasted cashews before serving.
- Spicy Pineapple Rice: Add ¼–½ teaspoon chili flakes or a dash of sriracha to the cooking liquid for heat.
- Brown Rice Version: Use long-grain brown rice; increase water to 2¼ cups and cook covered for 40–45 minutes until tender.
- Protein Packed: Mix in cubed, seared tofu or shredded rotisserie chicken for a one-bowl meal.
Common questions
Q: How long will this take from start to finish?
A: Active prep is about 5 minutes (measuring and combining), then 15–20 minutes simmering and a couple of minutes to finish—plan ~25–30 minutes total.
Q: Can I use fresh pineapple instead of canned?
A: Yes, but fresh pineapple has less liquid. Add the crushed fresh pineapple plus ¼–½ cup extra juice or water to keep the rice cooking in the right amount of liquid. You may also need to adjust sweetness.
Q: Is it safe to freeze rice cooked with pineapple?
A: Yes. Freeze in airtight containers for up to 1–2 months for best quality. Thaw in the fridge and reheat thoroughly. Texture may change slightly but flavor holds up well.
Q: My rice turned out gummy—what went wrong?
A: Likely too much stirring before the rice finished or not using the right rice-to-liquid ratio. Use jasmine rice (not instant), avoid stirring once it’s simmering, and let it rest off the heat before fluffing.
Q: Can I make this on the stovetop with less sugar?
A: Absolutely—add only 1 teaspoon sugar or skip it entirely if you prefer a more savory-sweet balance. Taste and adjust after cooking.
If you have other tweaks in mind—spicier, nuttier, or dairy-free—I can suggest exact proportions to keep the rice texture perfect.
Pineapple Rice
Ingredients
Main Ingredients
- 1 cup jasmine rice (not instant) Rinsed if you prefer less surface starch
- 1.5 cups water
- 1 tablespoon unsalted butter Can be replaced with neutral oil for dairy-free
- 1 8 ounce can crushed pineapple in juice (do not drain) Juice is part of the cooking liquid
- 0.5 teaspoon kosher salt Adjust to taste
- 1 tablespoon granulated sugar Optional if you prefer less sweet
- 1.5 tablespoons fresh lime juice Add after cooking
- 2 tablespoons green onion, chopped For garnish
Instructions
Preparation
- Rinse the jasmine rice briefly under cold water if you want fluffier, less sticky grains. Drain.
- In a medium saucepan, combine the rice, water, butter, crushed pineapple (with juice), salt, and sugar. Stir until well combined.
- Heat over medium-high and bring the mixture to a boil.
- Reduce heat to low so the pot is at a gentle simmer. Cover with a tight-fitting lid.
- Cook without lifting the lid for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat. Squeeze the fresh lime juice over the rice and use a fork to gently fluff and mix.
- Serve hot and garnish with chopped green onions.