Pineapple Coconut Rice with Thai Basil and Lime

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This pineapple coconut rice is creamy, bright, a little tropical, and honestly hard to stop eating straight out of the pot. The coconut milk makes it rich, the lime keeps it fresh, and the pineapple adds just enough sweetness to make everything pop. It’s a simple, easy side dish that pairs with just about everything from shrimp to chicken to salmon.

Coconut rice… but make it even better.

Y’all probably already know I am a big fan of coconut rice. Crazy what a can of coconut milk can do to make rice creamy, a tiny bit sweet and so perfect with nearly any protein. But what if we added fresh herbs? Lime zest? FRUIT!?

I’ve been rotating between adding chunks of fresh pineapple or Ataulfo mango to our coconut rice and wow wow wow. It’s so yummy. My first choice of herb is Thai basil, but it can be notoriously hard to find, so regular basil or cilantro works great. And if I can teach you something today, it’s that if you want fabulous citrus flavor, use the zest of the citrus fruit, not just the juice. If you don’t have a microplane, here’s your PSA to get one stat and lime zest it up.

I particularly love this pineapple coconut rice with my sweet chili shrimp, paprika salmon or chili lime chicken thighs (pictured), but I can’t think of a protein it wouldn’t go well with. And like I said, make it mango coconut rice by swapping pineapple for fresh mango! You really can’t go wrong.

Enjoyyyyy.

Some Thoughts on What You’ll Need to Make Pineapple Coconut Rice:

• Jasmine rice is my go-to, but basmati rice or long-grain white rice will work too. If you use brown rice, you’ll need to adjust the cooking time per the package directions.
• You want the rich, full-fat version of canned coconut milk for that creamy coconut lime rice vibe. Not the carton kind.
• Fresh pineapple chunks (or mango) add little bursts of sweetness that balance the richness of the coconut. Dice it small so it mixes evenly.
• I LOVE Thai basil, probs my fave herb. But I can’t always find it at the grocery store, so I’ve made this with regular basil and/or cilantro.
• The juice AND zest of a whole fresh lime, y’all. Use a microplane or box grater to get the zest!

How to Make Pineapple Coconut Rice:

Start by rinsing your jasmine rice until the water runs clear (what keeps the texture light and fluffy instead of gummy). Add it to a saucepan with the coconut milk, water, and salt, then bring everything to a boil. Be sure to give your coconut milk a really good shake before opening the can to re-emulsify the coconut water and coconut cream.

Once it’s boiling, reduce the heat to low, cover, and let it gently simmer for 10 minutes. Then (this part matters), turn off the heat and let it sit without touching the lid for another 10 minutes so the rice finishes steaming.

Fluff the cooked rice with a fork, then fold in the diced pineapple, Thai basil, lime zest and juice. Give it a taste and add another pinch of salt if needed.

You can keep it simple or add toppings like crushed peanuts, cashews, or toasted coconut for extra texture. Serve it as an easy side with your favorite protein and veggies for balance!

FAQs

Bright, creamy, and just the right amount of sweet.

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Pineapple Coconut Rice with Thai Basil and Lime

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• Author: Erica Baty
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Dairy-Free, Gluten-Free, Vegan

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Description

This pineapple coconut rice is creamy, bright, and just the right amount of sweet. Made with coconut milk, fresh lime, tangy pineapple, and Thai basil, it’s an easy side dish that pairs with just about anything.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups jasmine rice
• 1 cup canned coconut milk (not the kind from the carton!)
• 1 3/4 cups water
• 3/4 teaspoon salt
• 1 cup fresh pineapple, diced small
• 1/4 cup Thai basil, chiffonade
• zest and juice of 1 lime
• optional toppings/add-ins: finely crushed peanuts, roasted cashews, toasted coconut flakes, sesame seeds

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Instructions

1. Place 1 ½ cups jasmine rice in a fine mesh sieve and rinse it under cool water until the water runs clear. Place the rice, 1 cup coconut milk, 1 ¾ cup water and ¾ teaspoon of salt in a large saucepan and give it a stir.
2. Bring the mixture to a rolling boil. Reduce heat to low so the rice is gently simmering, cover with a tight-fitting lid and let it simmer for 10 minutes.
3. WITHOUT TAKING THE LID OFF, turn off the heat and let it sit on the stove another 10 minutes.
4. Remove the lid and fluff the rice with a fork. Fold in 1 cup diced pineapple, ¼ cup Thai basil and the zest and juice of an entire lime. Taste and season with another pinch of salt, if needed. Stir in any other add-ins, if using!
5. Serve with your favorite protein and veggies!

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Notes

I use full-fat coconut milk, but you can use lite if you want.

If you can’t find Thai basil, regular basil will work.

Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!

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Nutrition

• Serving Size: 3/4 cup of pineapple coconut rice
• Calories: 250
• Sugar: 2.8 g
• Sodium: 199.2 mg
• Fat: 8.1 g
• Carbohydrates: 41.3 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg

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