Tropical Coconut Pineapple Rice

Name: Tropical Coconut Pineapple Rice
Total time: 45 min
Ingredients: 1 medium pineapple; 300g boneless chicken thighs, diced; 2 cups long-grain rice; 1.5 cups coconut milk; 1 small yellow onion, finely diced; 1 carrot, small dice; 1 red bell pepper, small dice; 1/2 cup frozen corn kernels; 4-5 dried shiitake mushrooms, soaked and diced; 3 tablespoons vegetable oil; to taste salt; to taste freshly ground black pepper; for garnish green onions, sliced

A vibrant, aromatic rice dish where tender chicken and colorful vegetables mingle with sweet pineapple chunks, all dressed in creamy coconut-infused rice. The pineapple half makes an eye-catching serving bowl.

45 min

Medium

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Story

This dish brings together the sweet-tangy brightness of fresh pineapple with rich coconut notes. Using the pineapple shell as a serving vessel adds a playful touch that's perfect for family dinners or entertaining.

Ingredients

medium pineapple 1

boneless chicken thighs, diced 300g

long-grain rice 2 cups

coconut milk 1.5 cups

yellow onion, finely diced 1 small

carrot, small dice 1

red bell pepper, small dice 1

frozen corn kernels 1/2 cup

dried shiitake mushrooms, soaked and diced 4-5

vegetable oil 3 tablespoons

salt to taste

freshly ground black pepper to taste

green onions, sliced for garnish

Instructions

Prep the pineapple

Cut the pineapple horizontally about one-third down from the top. Reserve the top as a lid. Use a spoon to carefully scoop out the fleshy interior, leaving the shell intact. Dice the extracted pineapple flesh into small, bite-sized cubes.

Cook the coconut rice

Combine rice with coconut milk and 1 cup water in a pot. Use slightly less liquid than usual—the rice should be just tender but not mushy. Cook until done, then spread on a tray to cool completely. Cold or room-temperature rice fries better.

Sauté the protein and aromatics

Heat oil in a large wok or skillet over medium-high heat. Add the diced chicken and onion, stirring frequently until the chicken is golden and cooked through, about 5-6 minutes.

Add vegetables and pineapple

Toss in the carrot, bell pepper, corn, and shiitake mushrooms. Cook for 3-4 minutes until slightly tender but still vibrant. Add the pineapple cubes, season with salt and pepper, and stir to combine.

Finish and serve

Add the cooled coconut rice to the wok, breaking up any clumps. Toss everything together over high heat until the rice is heated through and lightly toasted in spots. Spoon into the pineapple shell, garnish with green onions, and serve immediately.