Toasted Coconut and Turmeric Rice with Pineapple Chutney

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy turmeric-infused rice combined with toasted coconut flakes and served with a sweet and tangy pineapple chutney, delivering a vibrant tropical side dish. This Caribbean-inspired rice and grain recipe, ready in about 35 minutes, pairs basmati rice, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed basmati rice, 2 cups water, 1 tsp turmeric powder, and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
  2. Step 2: While rice cooks, toast 1/4 cup unsweetened coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant.
  3. Step 3: In a small saucepan, combine 1 cup fresh pineapple chunks, 1/4 tsp red chili flakes, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, and 1 tsp grated ginger. Cook over medium heat for 6-8 minutes, stirring occasionally, until pineapple softens and chutney thickens.
  4. Step 4: Fluff cooked rice with a fork, then gently fold in toasted coconut flakes and 2 tbsp chopped green onion.
  5. Step 5: Serve turmeric coconut rice hot, topped with warm pineapple chutney for a tropical flavor burst.

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