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+ servings

Coconut Grilled Pineapple Rice

If you’re looking for a summery dessert wtih the comfort of the cold weather, this may be the recipe for you. Creamy coconut rice can be served warm or cold with grilled pineapple over top or stirred in, the choice is yours.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 6 servings

Ingredients

  • 1 cup Calrose Rice
  • 2 cups Water
  • Pinch of salt
  • 1/3 cup Granulated Sugar
  • 1 can Coconut Milk light
  • 1 fresh Pinapple ripe, peeled, cored and sliced
  • 1 tbsp Canola Oil

Instructions

  • Combine rice, water and salt in a saucepan. Bring to a boil; cover and reduce heat to low. Cook for about 20 minutes or until water is absorbed.
  • In a small saucepan; bring sugar and coconut milk to a boil. Pour over rice mixture and stir to combine. Cover and let stand until rice absorbs all the liquid, about 20 minutes.
  • Meanwhile, brush pineapple slices with oil and place on grill over medium high heat. Grill, turning once for about 8 minutes or until golden brown. Chop pineapple and stir into coconut rice or top each portion before serving.
Estimated Cost Per Serving:
Nutrition Facts
Coconut Grilled Pineapple Rice
Per
 
150 g
Calories
100
% Daily Value*
Fat
 
4.5
g
7
%
Saturated Fat
 
4
g
25
%
Carbohydrates
 
15
g
5
%
Sugars
 
12
g
13
%
Protein
 
1
g
2
%
Sodium
 
100
mg
4
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
20
mg
2
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards