tropical

Tropical, sweet, savory, spicy, and absolutely delicious. That's what this pineapple rice is all about. It's the best combo of sweet and spicy!

Pineapple Rice

water

(8 oz.) can crushed pineapple

sugar

unsalted butter

kosher salt

red pepper flakes

lime (about 1 Tbsp.)

Fresh cilantro, chopped

In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.

Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

I've been searching for the perfect pineapple rice recipe and I've found it here!  Thank you so much.

This rice is phenomenal! I live in a dorm and I don't have access to a kitchen. However, I was able to make this whole meal in a rice cooker with no problem. So good &amp; filling.

Paired your recipe with Teriyaki Chicken and just perfect together!!!   Thank you for sharing :)

I made this last night and it was so good! It was the perfect amount of heat and was cut by the lime and cilantro.  Yum!  I added a ton of cilantro though because I love it. 

So delish - thanks so much for sharing!

OH MY LAWD, I made this pineapple rice with my Hawaiian pork chops and sautéed sweet potatoes the only thing I did different was cooked the rice with the lime juice and instead of butter used coconut oil. BONKERS!!!

SO good! I followed recipe to a t, except didn't have cilantro. It was incredibly easy to make, came out perfect, and was seriously delicious! We (adults and kids) loved it on its own and with pulled pork. Making second batch, after first when went in 24 hrs and I got a request for MORE!  Thanks for the recipe. It's a keeper!

OMG thank you for this recipe!!!!! I made it with shrimp in coconut oil and cayenne pepper which added more kick!

I absolutely love the sweet and spicy contrast in this pineapple rice, Katya! What a cheery looking dish and so tasty too!

I really like this idea of adding pineapple to rice! I am thinking of grilling the pineapple and adding it to the mix and some bbq chicken. SO GOOD

This pineapple rice... just WOW! So good with grilled fish tacos!

Loved....
Instead of sugar I used 1sp of Organic honey, and Korean style red peppers. 
Taste amazing!

This was awesome! Served with grilled marinated island style pork ribs. YUM!

Amazing rice dish! Made with Jasmine rice and it
Is superb! Daughters loved it. We will be making this as a regular dish now.
Thank u!!
Jacqui

This was seriously delicious! Followed the recipe exactly. Well, we may have even overcooked the rice slightly on accident, but it was still so good--it made it even more like a sticky rice. Ate it with Ina's Indonesian ginger chicken recipe. Will definitely make again.

What a perfect summer dish.  We had it with bbq chicken breasts and fiesta corn and LOVED it. So easy to make,  I made just as the recipe said,  no modifications needed.

Delicious!  Made it exactly as instructed, and it turned out great.  Will definitely be making this again.
Thank you!

Made this for a party and it was a huge hit. I doubled the red pepper because I was cooking for a spice loving crowd. People went back for thirds!

We had a package of Polynesian Style Pork Chops that were part of a gift package from Omaha Steak Company and this went perfectly with them.  I did need to add a little more butter and water since I was using a paella pan and the rice was sticking and I was afraid it would burn.  Will definitely make this again.  Would be good with jerk chicken.

Made this for our family’s annual Labor Day weekend camping trip to go with our BBQ fresh tuna fillets. The family loved it! Will definitely make again.

Made this for our Hawaiian themed Christmas party with ham. I subbed half the water for coconut milk which made for a stickier, but delicious dish!

The flavor combination was spot on.  Made such an interesting flavored rice, instead of boring plain rice.  I must confess (and some people may not like this) but...I used frozen, steamable brown rice from Trader Joe's.  In a saucepan, I mixed all the ingredients listed, except the water, then tossed in then cooked rice.  It really worked and was sooooo simple.  Next time I'll try the recipe as is, but happened to have some frozen rice, so gave it a try.  Served with the Coconut Milk Chicken with Cilantro Lime.  Such a great combo.

I've been coming back to this recipe for years! It's a favorite of mine and comes out perfect every time. I love to drizzle some teriyaki sauce on it!

Thank you for this recipe! I made a maple glazed ham and wanted a pineapple rice to go with it... unfortunately, I was out of pineapple AND red pepper flakes! I made some substitutions with what I had on hand. I chopped some canned peaches and used the light syrup juice and chopped some pickled jalapeños. Since I only had salted butter on hand, I used that, and did as another person suggested and swapped out half of the water with canned coconut milk. I doubled the recipe since there are 6 of us.
I know that mine didn’t turn out anything like yours, but thank you so much for the template! 
This quarantine has us thinking outside the box for some meals!

I kinda cheated when I made this.  I buy  frozen jasmine rice from "Trader Joes" (It's really good),  and I wasn't quite sure how that would work.  I fixed the rice as directed, and then I heated the rest of the ingredients (minus the water), in a saucepan.  I brought it to a boil for about 3 or 4 minutes.  Then I just mixed the rice with the saucepan, and it turned out fantastic!  It might have a little too much liquid in it from the Pineapple juice, so next time, I might scale back on the juice just a tad, but man was this good!  I also left out the lime juice.  The flavor of pineapple was so good, I did't want it to change.  My 8 year old and my husband scarfed it up!

This was delicious! I will definitely make it again. I served it with teriyaki meatballs and steamed green beans. The cilantro was a perfect addition. I used 1/2 teaspoon crushed red pepper flakes. That was a perfect spice level for my husband and I but a little too spicy for our 8-year-old. I'll probably use 1/4 teaspoon next time.

Wow, we loved this recipe!  So easy and quick to make in my Instant Pot.  Combine everything, heat on saute setting until simmering, stir in Jasmine rice, seal and set pressure for 10 minutes.  Then quick release.  Perfect!  I can also imagine this recipe with grilled shrimp added for a meal.  Thanks for sharing!

Really enjoyed this! Added a little bit (2-3 T) unsweetened coconut flakes at the end!

Made it in a Rice Cooker.  1 cup rice with 1 1/4 cup liquid (1/4 cup of juice from the pineapple.  Use 1/2  tsp of pepper flqkes.  Yummy!!

This was really good. We had it with grilled salmon but all while it cooked I was thinking ham...HAM! But it was fabulous with the fish. I cooked the recipe in my rice cooker and didn’t change anything in the recipe. Thanks!

Just made this tonight for dinner. I served with tropical teriyaki chicken and steamed green beans. I followed the directions but added sauteed yellow peppers and onions. I didn't have cilantro so I had to use parsley. It was so delicious. This will be added to our Christmas buffet. Kid friendly!

Passion fruit, strawberry, and toasted coconut team up with chocolate mint CBD hemp oil to bring a taste of the tropics straight to your breakfast table!

Tropical Fruit + Chocolate CBD Parfait

coconut

Greek yogurt (I used whole milk plain)

Barlean’s Seriously Delicious CBD Hemp Oil Chocolate Mint

passion fruit, halved

strawberry, sliced

Place coconut in a small, dry skillet. Heat over medium-high heat, stirring occasionally, until golden brown. It goes from golden to burnt quickly, so keep an eye on it! Remove toasted coconut from skillet to stop the cooking process.&nbsp;

Place yogurt in a bowl. Drizzle CBD hemp oil over top. Scoop the seeds out of the passion fruit halves onto the yogurt. Add strawberries and sprinkle toasted coconut over top and enjoy!

The fresh citrus and chocolate flavors in this parfait really liven up your day with it lightness and deliciousness it is a great way to enjoy your day and the cbd oil infused in it is great for inflammation. anxiety and depression.

This pineapple oatmeal with coconut tastes exactly like a piña colada and is a high protein healthy breakfast that will power you through your day.

Pineapple Oatmeal with Coconut (High Protein Breakfast)

oats

coconut almond milk

salt

banana (mashed)

Coconut chips (toasted)

Maraschino cherries

yogurt

In a small saucepan, combine the oats, coconut almond milk and salt. Bring to a simmer over medium high heat, then reduce the heat to medium and cook, stirring occasionally until the oats have absorbed almost all the milk, but are moist and thick, about 3 to 5 minutes.

In a small bowl, beat the egg whites until white and foamy, then whisk into the oats. Cook, whisking constantly, until the mixture looks creamy and light, about 3 minutes.

Add the ripe banana and stir until combined. Remove from the heat, cover the pot with a lid, and let sit for another 3 minutes until it puffs up and gets very creamy.

Top it off with coconut yogurt, banana, pineapple maraschino cherry and toasted coconut.

Chicken breasts coated in a tongue-tingling seasoning are a peppy counterpoint to this colorful salad's sweet tangelo, pineapple and mango.

Tropical Fruit Salad with Jerk Chicken

chili powder

allspice

garlic powder

cinnamon

nutmeg

black pepper

olive oil

lemon juice

lime juice

lb. skinless, boneless chicken breasts

"Minneola" tangelos oranges

pineapple

mango

vegetable oil

watercress leaves

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Tropical Pineapple Coconut Rum Cake

pineapple cake mix

coconut cream pudding mix (small; 3.4 oz)

eggs

can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)

pineapple juice

can(s) cream of coconut (2/3 cup)

c Jamaican rum

c vegetable oil

PINEAPPLE-RUM GLAZE

butter

c brown sugar

can(s) crushed pineapple, drained (remaining from cake)

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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Serve swordfish steaks with this gorgeous red homemade pesto.

Swordfish with capsicum & macadamia pesto

(250 milliliters) white wine (preferably sweet)

coriander leaves

garlic cloves, crushed

tbsp light soy sauce

swordfish steaks

(400 grams) jasmine rice

coconut milk

leaf,

capsicums, roasted

macadamia nuts, toasted

tbsp chopped coriander leaves

tbsp chopped spring onion

tbsp chopped ginger

parmesan

red chilli, seeds removed

(60 milliliters) extra virgin olive oil

For a low-fat dinner, serve grilled swordfish with agrodolce, a traditional Italian sweet and sour sauce.

Swordfish with agrodolce

onions, halved, sliced

caster sugar

rosemary

sultanas

canned chopped tomatoes

lemon

parsley

swordfish

Wild rocket, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Swordfish with agrodolce (low-fat)

tbsp caster sugar

tbsp chopped flat-leaf parsley

Use up those leftover fruits sitting about the house with these tasty tropical popsicles.

Tropical pops

mango cheek, halved, thinly sliced

dragon fruit, thinly sliced

red papaya, thinly sliced

star fruit, thinly sliced

blueberries

tbs rosewater

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981822308001&=domain=del

5348771529001-5981822308001

This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends

Coconut & tamarind chicken curry

chicken thighs

limes

tsp black pepper

turmeric

tamarind pulp

x coconut cream

coriander

tsp mustard seed

curry leaf

onions

garlic

ginger

paprika

tomatoes

chicken stock

golden muscovado sugar

Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It’s best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.

Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma – about 30 secs.

Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.

Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.

Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.

Pour any excess oil from the frying pan and add a ladleful of water – swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.

Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.

Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

all-purpose flour

baking powder

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

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