Pineapple Rice
Sweet, savory, and super simple, this pineapple rice tastes just like takeout. Except it’s cheaper and arguably faster! The rice cooks directly with vegetables, edamame, and cashews in a delicious broth, for an easy weeknight dinner.
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Why You’ll Love This Recipe
- One-pot meals are the best! Everything cooks together in a single pot, which means you don’t have to spend your time stirring, flipping, and mixing. It also means less time washing dishes!
- From pizza to stir fry, pineapple is a classic ingredient in savory dishes for a reason. This pineapple rice is the sweet and savory perfection!
- This is a budget-friendly recipe that uses simple ingredients you probably already have. Even bette, all the ingredients are shelf-stable things from the pantry and freezer.
- Great for meal prep! Pineapple rice is freezer-friendly, stores for 3-4 days in the fridge, and reheats well.
- No chopping! By using frozen vegetable mix and canned pineapple, you can prep this meal even when you have no energy to slice and dice.
- As long as you use tamari soy sauce, this recipe is gluten-free.
Key Ingredients
- Pineapple chunks and juice add natural sweetness that absorbs into the rice as it cooks.
- Rice is a budget-friendly base that works really well with the savory and sweet flavor combination.
- Cashews provide crunch and a little bit of plant-based fat.
- Edamame bring texture and a source of vegan protein. Plus, they add a splash of vibrant green!
- Sesame oil has a subtle nutty flavor that complements the pineapple.
- Mixed vegetables add color and fiber, making this a complete meal.
Hack It!
- You can use brown rice instead of white rice, or a different type of rice. Make sure to adjust the cooking time and liquid amount as needed.
- If you’re looking for a nut-free alternative, you can skip cashews.
- Top with crispy tofu or tempeh, for extra protein.
- If you want to wow your dinner guests, serve this meal inside a hollowed-out pineapple. And don’t worry, you can make use of leftover pineapple in a fresh fruit salad or vegan stir fry.
- Don’t be afraid to get scrappy! Add leftover produce like spinach, broccoli, snap peas, or asparagus.
How to Make Pineapple Rice
Step 1: In a pot, add the rice, water, soy sauce, garlic powder, sesame oil, and the juice from a can of pineapple chunks. Mix until completely combined.
Step 2: Now, add the pineapple chunks, cashews, frozen mixed vegetables and edamame on top of the rice mix. Place on the burner on high, until the rice is brought to a gentle boil.
Step 3: Then, lower the heat, cover and cook, for 15-18 minutes, until the rice is cooked and the liquid is fully absorbed. Toss everything together.
Step 4: Serve with chopped green onions, Thai chili peppers and teriyaki sauce, as desired.
Frequently Asked Questions
Absolutely. You’ll need about 1 cup of pineapple chunks and ½ cup pineapple juice.
Sure! This recipe is meant for minimal prep, but you very welcome to chop up whatever you have in your fridge.
Yes. Allow it to cool completely before freezing for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
More Plant-Based Rice Recipes
- Rice Tortillas
- One Pot Veggie Rice
- Brothy Rice with Ginger and Garlic
- Crispy Rice Salad
- Vegan Creamy Wild Rice Soup
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The Recipe: Pineapple Rice
Ingredients
- 1 ½ cups white rice, rinsed
- 1 cup water
- ¼ cup soy sauce, tamari if gluten-free
- 1 tsp garlic powder
- 1 tbsp sesame oil
- 1 can canned pineapple chunks, 400ml can, or 1 cup of fresh pineapple and ½ cup of pineapple juice½
- ½ cup cashews
- 1 cup frozen mixed vegetables, I used a pepper, onion, carrot, celery blend
- ½ cup edamame, frozen and thawed
To serve
- green onions, sliced
- Thai chili peppers
- Teriyaki sauce, check that it's vegan
Equipment
- Medium pot
- Can Opener
Instructions
- In a pot, add the rice, water, soy sauce, garlic powder, sesame oil, and the juice from a can of pineapple chunks. Mix until completely combined.
- Now, add the pineapple chunks, cashews, frozen mixed vegetables and edamame on top of the rice mix. Place on the burner on high, until the rice is brought to a gentle boil. Then lower the heat, cover and cook, for 15 to 18 minutes, until the rice is cooked and the liquid is absorbed.
- Toss the rice with the veggies, cashew, pineapple chunks and edamame until combined. Serve with chopped green onions, Thai chili peppers and teriyaki sauce, as desired.
Notes
- You can use brown rice instead of white rice, or a different type of rice. Make sure to adjust the cooking time and liquid amount as needed.
- If you’re looking for a nut-free alternative, you can skip cashews.
- Top with crispy tofu or tempeh, for extra protein.
- If you want to wow your dinner guests, serve this meal inside a hollowed-out pineapple. And don’t worry, you can make use of leftover pineapple in a fresh fruit salad or vegan stir fry.
- Don’t be afraid to get scrappy! Add leftover produce like spinach, broccoli, snap peas, or asparagus.