Stir-Fried Coconut Rice with Pineapple and Green Onions
A fragrant rice dish with creamy coconut milk, sweet pineapple, and fresh herbs, ready in 20 minutes for a tropical side or main. This thai-inspired rice & grains ready in about 35 minutes pairs Short-grain white rice, Coconut milk, diced Pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.
Ingredients
- 1 cup Short-grain white rice
- 1/2 cup Coconut milk
- 1 cup, diced Pineapple
- 3, thinly sliced Green onions
- 2 cloves, minced Garlic
- 1 tablespoon Vegetable oil
- 1/4 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
Instructions
- Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear, then drain thoroughly.
- Step 2: Combine rinsed rice, 1/2 cup coconut milk, and 1 cup water in a saucepan, bring to a boil over high heat.
- Step 3: Reduce heat to low, cover, and simmer for 18 minutes until tender and liquid absorbed.
- Step 4: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, add 2 minced garlic cloves, and cook 30 seconds until fragrant.
- Step 5: Add 1 cup diced pineapple and 1/4 teaspoon salt, stir-frying 2 minutes until pineapple edges caramelize.
- Step 6: Fluff cooked rice with a fork, transfer to skillet, and stir to combine with pineapple mixture.
- Step 7: Add 3 thinly sliced green onions and cook 1 minute until tender.
- Step 8: Stir in 2 tablespoons chopped cilantro, toss to combine, and serve immediately.
Frequently asked questions
How long does Stir-Fried Coconut Rice with Pineapple and Green Onions take to make?
Total time is about 35 minutes (15 min prep + 20 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 Stir-Fried Coconut Rice with Pineapple and Green Onions?
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 short-grain white rice from drying out.
Can I substitute ingredients in Stir-Fried Coconut Rice with Pineapple and Green Onions?
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 Stir-Fried Coconut Rice with Pineapple and Green Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Stir-Fried Coconut Rice with Pineapple and Green Onions?
Thai rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
