Lūʻau-Style Jackfruit & Coconut Rice
A plant-based twist on Hawaiian luʻau, featuring shredded jackfruit simmered in coconut milk with fragrant rice and pineapple. This polynesian-inspired vegetarian (gluten-free) ready in about 70 minutes pairs Young jackfruit in brine, (13.5 oz) Coconut milk, Pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 24 oz Young jackfruit in brine
- 1 can (13.5 oz) Coconut milk
- 1 cup Pineapple chunks
- 2 cloves, minced Garlic
- 1 tbsp, grated Fresh ginger
- 2 tbsp Red curry paste
- 1.5 cups Brown rice
- 3 cups Vegetable broth
- 1 tbsp Soy sauce
- 4, torn Lime leaves
- 3 tbsp, chopped Cilantro
Instructions
- Step 1: Drain jackfruit and shred with forks into bite-sized pieces; set aside.
- Step 2: In a large pot, combine 1.5 cups brown rice, 3 cups vegetable broth, 1 can coconut milk, 2 tbsp red curry paste, 2 minced garlic cloves, 1 tbsp grated ginger, and 4 torn lime leaves; bring to a simmer over medium heat, then cover and cook for 35 minutes until rice is tender and liquid is absorbed.
- Step 3: While rice cooks, heat a skillet over medium-high heat and add 1 tbsp vegetable oil; sauté 2 tbsp minced garlic and 1 tbsp grated ginger for 1 minute until fragrant.
- Step 4: Add shredded jackfruit and 1 cup pineapple chunks to the skillet, then stir in 1 tbsp soy sauce; cook for 8 minutes until jackfruit is tender and pineapple is slightly caramelized.
- Step 5: Once rice is done, fluff with a fork and fold in the jackfruit mixture; top with 3 tbsp chopped cilantro and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lūʻau-Style Jackfruit & Coconut Rice take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lūʻau-Style Jackfruit & Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep young jackfruit in brine from drying out.
Can I substitute ingredients in Lūʻau-Style Jackfruit & Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lūʻau-Style Jackfruit & Coconut Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lūʻau-Style Jackfruit & Coconut Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
So much better than takeout. We'll never order polynesian-inspired delivery again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
