so long, summer. [pineapple, coconut & cashew rice]

September 21st, 2015 by | comments


Happy Monday, everyone! This pineapple rice is delicious, refreshing, and the perfect dish to say farewell to summer. I’m ready for ya, fall!

pineapple, coconut & cashew rice
Prep time: 
Cook time: 
Total time: 
  • 1½ cups uncooked long-grain rice, rinsed and drained
  • 1 (20 oz.) can crushed pineapple chunks in pineapple juice
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 3 tbsp. sweetened coconut flakes
  • 1 tbsp. Thai red curry paste
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ⅛ tsp. pepper
  • Lime juice, for garnish
  • Salted cashews, for garnish (toasted, if desired)
  • Chopped cilantro, for garnish
  1. Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
  2. Add liquid to a large pan and bring to a simmer; stir in all remaining ingredients except garnishes (lime juice, cashews and cilantro).
  3. Bring mixture to a boil, then reduce heat to low and cover pan. Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes and adding water if necessary.
  4. When rice is tender, remove from heat and let rest 5 minutes, covered.
  5. When ready to serve, stir in lime juice, cilantro and cashews. Season with salt and pepper.
Recipe from Carlsbad Cravings




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