Pineapple Rice


This side dish is so good you will want to eat it with everything! It is delicious hot, at room temperature, and cold. Seriously so yum. And easy. I served mine with baked tilapia, and a squeeze of lime, and it rocked. Try it, and let me know what you think!



1 can of pinappple chunks, or tidbits

1 onion, sliced thin

Olive oil, to coat pan

1 tbsp butter

4 cups chicken broth

2 cups of rice

1 tbsp of sriracha

Salt and pepper, to taste


-Preheat oven to 425 degrees

-Slice onion, drain pineapple. Coat a cookie sheet with a little olive oil. Spread onion, and pineapple on the pan. Sprinkle with salt. Roast in oven for at least 20 minutes, or longer, until onions become carmelized, and darken. Pineapple should slightly carmelize, too.

-Meanwhile, cook rice according to package, with 4 cups of broth, and 2 cups of rice. When liquid has absorbed, add the butter.

-Add the pineapple and onion to the rice, stirring to incorporate. Add sriracha and more salt, and pepper if needed.

Serve, and enjoy hot or cold!

Tweak it:

-Serve with coconut shrimp, and drizzle with avocado cream

-Replace rice with quinoa, and add black beans for a complete meal!

-Swap mango for pineapple


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