Pineapple Rice
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Bring a taste of the tropics to your dinner table with this Pineapple Rice loaded with vibrant vegetables like carrots, frozen corn, and peas. This dish is a delightful blend of sweet, savory, and tangy flavors that pairs wonderfully with any main course or can be enjoyed on its own. The juicy pineapple adds a burst of flavor that elevates the rice, while the mix of colorful veggies provides a satisfying texture and a pop of color. This is a one-pot wonder you’ll want to add to your weekly menu!
This Pineapple Rice recipe has become an unexpected family favorite in our household. I remember the first time I made it; I was experimenting with leftovers and looking for something quick and tasty. When I mixed in the pineapple, carrots, corn, and peas, my husband raised an eyebrow – he wasn’t sure how it would turn out. But after one bite, he was hooked! Now, whenever we’re in the mood for something different, this vibrant rice dish is our go-to. The kids love it too, especially when they spot those sweet pineapple chunks!
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Why You’ll Love Pineapple Rice with Carrots, Corn & Peas
- One-Pot Wonder: This recipe is quick to make, with minimal cleanup required.
- Balanced Flavors: The sweetness of pineapple pairs beautifully with savory rice and veggies.
- Family-Friendly: It’s a colorful, fun dish that kids and adults alike will enjoy.
- Versatile: Enjoy it as a side dish or add some protein (like chicken or tofu) to make it a complete meal.
Ingredients Notes for Pineapple Rice
- Rice: Jasmine or basmati rice works best for a light and fluffy texture.
- Pineapple: Fresh pineapple is ideal, but canned pineapple works well too. If using canned, be sure to drain it to avoid extra moisture.
- Carrots: Fresh, diced carrots add a lovely crunch and natural sweetness.
- Frozen Corn & Peas: These frozen veggies make the dish easy and quick to prepare.
- Seasoning: Soy sauce, garlic, and a dash of ginger will give the rice a savory kick.
Recipe Steps for Pineapple Rice
- Cook the Rice: In a pot, cook 1 cup of jasmine or basmati rice according to package instructions. Once cooked, fluff it with a fork and set it aside.
- Prep the Veggies: While the rice cooks, dice 1 large carrot into small cubes. If using fresh pineapple, chop about 1 cup into bite-sized chunks.
- Cook the Veggies: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced carrots and cook for about 3-4 minutes until they start to soften. Next, add 1/2 cup of frozen corn and 1/2 cup of frozen peas. Stir and cook for another 3 minutes.
- Add Pineapple: Add the pineapple chunks to the skillet and stir for 2 minutes, allowing them to warm up and release some of their juices.
- Combine with Rice: Add the cooked rice to the skillet with the veggies and pineapple. Stir to combine everything evenly.
- Season: Add 2 tablespoons of soy sauce, 1 minced garlic clove, and a pinch of ginger (optional) to the skillet. Stir well to coat the rice and veggies with the seasoning.
- Cook: Cook for another 3-4 minutes, stirring occasionally, until everything is heated through.
- Serve: Remove from heat and garnish with chopped green onions or sesame seeds if desired. Serve hot and enjoy!
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stove with a splash of water to keep it moist.
- Freezer: Freeze in individual portions in airtight containers for up to 1 month. Thaw in the refrigerator before reheating.
Variations & Substitutions
- Add Protein: Add cooked chicken, shrimp, or tofu to make this dish a complete meal.
- Spicy Kick: For a bit of heat, add a teaspoon of chili sauce or sprinkle in some red pepper flakes.
- Brown Rice: Substitute white rice with brown rice for a healthier, whole-grain option.
- Coconut Flavor: Use coconut milk instead of water when cooking the rice to add a creamy, tropical twist.
Pineapple Rice
Ingredients
- 2 cups cooked jasmine rice preferably day-old rice for best texture
- 1 cup fresh pineapple diced (or canned, drained)
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1/2 cup carrots diced
- 1/2 cup frozen corn thawed
- 1/2 cup frozen peas thawed
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional, for extra flavor
- 1 tablespoon oyster sauce optional
- 2 green onions sliced
- Salt and black pepper to taste
- 1/4 cup roasted cashews or peanuts optional, for crunch
- Fresh cilantro chopped (optional, for garnish)
- Lime wedges optional, for serving
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it on a plate or tray to cool for about 10 minutes to avoid clumping when frying. Day-old rice works best for this recipe.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
- Cook the Vegetables: Add the minced garlic, diced carrots, thawed corn, and peas to the skillet. Cook for about 3-4 minutes, stirring frequently, until the carrots are tender and the vegetables are heated through.
- Add Pineapple: Add the diced pineapple to the skillet and cook for another 2-3 minutes, allowing the pineapple to caramelize slightly.
- Add Rice and Sauces: Increase the heat to medium-high and add the cooked rice to the skillet. Pour in the soy sauce, fish sauce, and oyster sauce (if using). Stir-fry for 3-4 minutes, mixing well to coat the rice with the sauces and evenly distribute the ingredients.
- Season: Add salt and black pepper to taste. If you want a bit of spice, you can also add a pinch of red pepper flakes.
- Finish: Stir in the sliced green onions and roasted cashews or peanuts (if using). Cook for another minute until everything is heated through.
- Serve: Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
