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Close-up of Coconut Pineapple Rice showing the thick coconut milk glaze and square-cut pineapple chunks.

Coconut Pineapple Rice: The Ultimate Creamy and Glistening Tropical Side Dish

A vibrant, tropical side dish featuring fluffy jasmine rice coated in a thick coconut milk glaze, tossed with fresh pineapple chunks, and topped with scallions and toasted black sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dinner, Side Dish
Cuisine: Asian Fusion, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (400g) Jasmine Rice Long-grain and rinsed
  • 1 can (400ml) Full-Fat Coconut Milk Do not use lite
  • 2 cups (330g) Fresh Pineapple Cut into 1-inch square chunks
  • 3 whole Scallions Thinly sliced on a bias
  • 1 tablespoon (9g) Black Sesame Seeds Toasted
  • 1 tablespoon (12g) Granulated Sugar Optional for sweetness

Equipment

  • 1 Medium Pot For steaming rice.
  • 1 Small saucepan For reducing the coconut glaze.
  • 1 Silicone Spatula For gentle folding.

Method
 

Cooking the Rice
  1. Rinse jasmine rice until clear. Combine with 2.5 cups of water in a pot. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
  2. In a saucepan, simmer coconut milk and sugar over medium-low heat for 5-8 minutes until slightly thickened and creamy.
  3. Fold fresh pineapple chunks into the warm rice. Pour the coconut glaze over the mixture and toss gently until glistening.
  4. Transfer to a charcoal bowl. Top with sliced scallions and toasted black sesame seeds before serving.

Notes

Use fresh pineapple for the best texture contrast.
Ensure the coconut milk is full-fat for the characteristic glistening glaze.