This one pot pineapple rice recipe is bright, flavorful, and surprisingly easy to make. It works wonderfully as a side for grilled chicken, shrimp, or pork, but you may find yourself spooning it straight from the pot—no accompaniment needed. This easy pineapple rice is ideal for warm-weather meals, casual weeknight dinners, picnics, potlucks, and backyard barbecues.
Why I love this pineapple rice recipe
Oi, gente! I love this dish because it balances sweet and savory notes while keeping a fresh, tropical profile. The natural acidity and sweetness from a whole pineapple lift plain rice into something memorable without needing heavy creams or complicated steps. Unlike many Hawaiian or Thai pineapple rice dishes, this recipe does not rely on coconut milk—so it remains light and bright.
Adding raisins gives little bursts of extra sweetness, and toasted almonds add contrast with a satisfying crunch. A hint of cumin provides warm, earthy undertones that complement the fruit without overpowering it. Finish with fresh cilantro for color and a fragrant, herbaceous lift. The result is a versatile rice dish that pairs with many proteins and vegetables or stands alone as a delightful, slightly sweet main for a casual meal.
How to make pineapple rice
This recipe is built on simple steps: sauté aromatics, toast the rice briefly for extra flavor, simmer until tender, then finish by gently incorporating fruit, nuts, and herbs. Below is a clear, easy-to-follow method that yields tender grains with pockets of juicy pineapple and crunchy almonds.
Step 1 – Prepare the pineapple: Peel and core a fresh pineapple and cut it into small dice. Reserve any juices released while cutting—these add flavor to the rice and help infuse it with tropical notes.
Step 2 – Layer flavors and spices: Heat coconut oil in a medium saucepan and sauté diced onion until translucent. Add minced garlic and cook until fragrant. Stir in the rice to coat it in oil, then add kosher salt and a pinch of ground cumin. Toasting the rice briefly helps develop a nutty aroma.
Step 3 – Cook the rice: Add water to the pan, bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.
Step 4 – Add texture and fruit: When the rice is cooked, spoon reserved pineapple juices (or an extra tablespoon of fresh pineapple juice) over the top, then arrange the diced pineapple, raisins, and almonds on the surface. Do not stir—cover and let the steam gently warm and marry the flavors for about 10 minutes.
Step 5 – Finish with fresh herbs: After the resting period, add chopped cilantro and fold gently to combine. Taste and adjust seasoning if needed. Serve warm, garnished with extra cilantro or a few toasted almonds for presentation.
This simple pineapple rice will quickly become a go-to for outdoor gatherings and weeknight dinners alike. Its lively combination of sweet fruit, chewy raisins, crunchy almonds, and fresh cilantro creates a well-rounded side dish that complements a wide range of main courses.
Other Brazilian Rice Recipes:
- Traditional Brazilian White Rice
- Brazilian Holiday Rice with Raisins and Cashews
- Canja de Galinha – Brazilian Chicken and Rice Soup
More pineapple recipe ideas:
- Pineapple Salsa Vinaigrette
- Brazilian Holiday Ham with Pineapple
- Pineapple Lamb Burgers
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Pineapple Rice
A vibrant one-pot rice infused with fresh pineapple, raisins, almonds and cilantro. Light, tropical, and easy to prepare for summer meals and gatherings.
Servings: 4
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/4 teaspoon ground cumin
- 1.5 cups water
- 1 cup uncooked long grain white rice
- 1 pineapple, peeled, cored, and diced (reserve juices)
- 1 tablespoon pineapple juice (optional)
- 1/4 cup raisins
- 1/2 cup cilantro, roughly chopped
- 1/2 cup almonds, roughly chopped
- 1 teaspoon kosher salt
Instructions
- Heat the coconut oil in a medium saucepan over medium heat.
- Add the diced onion and cook until translucent, about 2 minutes.
- Add the minced garlic and cook until fragrant, about 1–2 minutes.
- Add the rice and stir to coat in the oil and aromatics.
- Stir in the salt and cumin, then add the water and bring to a boil.
- Once boiling, reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed.
- When the rice is cooked, spoon reserved pineapple juice over the surface, then add the diced pineapple, almonds, and raisins on top without stirring. Cover and let steam for about 10 minutes.
- After the resting time, add the chopped cilantro and gently fold to combine. Adjust seasoning if needed and serve warm.
Bom apetite!
Course: Side Dish
Cuisine: Brazilian