Tropical Coconut Pineapple Cashew Rice

A fantastic rice dish that has all the great flavors of the tropics… sweet coconut, red curry, fresh pineapple and savory roasted cashews!

This rice dish is ahhh-mazing!  It’s tropical, it’s fresh, it’s flavorful, it’s easy.  Is there a better combination?

This rice is cooked IN pineapple juice and coconut milk… can’t you just imagine how much amazing flavor it has?!

Rice is a favorite of mine… I love it.  As a side dish to compliment a great entree, like my sweet and sticky coconut rice, or as a main meal, like my simple and easy chicken fried rice!  This one is no exception.

It’s a little bit creamy and sweet, then gets brightened up with fresh cilantro and lime juice.  And let’s not forget about the CASHEWS!  My whole family loves cashews… a LOT.

If you can make plain rice, you can make this.  Just drain some crushed pineapple, reserving the juices.

Add coconut milk to the pineapple juice, and bring to a simmer.

Toss in your rice, drained pineapple, Thai red curry paste, coconut flakes, and spices.  Give it a stir, then cover and simmer for 20 minutes.  Give it a fluff with a fork, just like normal.

Right before serving, stir in the minced cilantro, lime juice and roasted cashews.

The hardest thing about making this rice, is not eating the whole bowl full at once 😉

I think you’ll all really love this one!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Tropical Coconut Pineapple Cashew Rice

3.74 from 42 votes

Author: The Chunky Chef

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 -6 servings

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A fantastic rice dish that has all the great flavors of the tropics... sweet coconut, red curry, fresh pineapple and savory roasted cashews!

Ingredients

• ▢ 1 1/2 cups uncooked long grained rice rinsed until water runs clear
• ▢ 1 - 20 oz .can crushed pineapple in pineapple juice
• ▢ 1 - 13.5 oz .can unsweetened coconut milk
• ▢ 3 Tbsp sweetened coconut flakes
• ▢ 1 Tbsp Thai red curry paste
• ▢ 1 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 1/2 tsp ground ginger
• ▢ 1/2 tsp salt
• ▢ 1/8 tsp pepper
• ▢ FOR THE GARNISH:
• ▢ 3 Tbsp lime juice or to taste
• ▢ 1/2 cup salted roasted cashews
• ▢ 1/2 cup fresh cilantro chopped

Instructions

• Drain can of crushed pineapple, reserving the juice into a large measuring cup. Add enough coconut milk to equal a total liquid amount of 3 cups. If there's not enough coconut milk, add water to reach the 3 cup line.
• Pour into a saucepan and bring to a simmer.
• Stir in the crushed pineapple and all remaining ingredients (except garnishes). Bring to a boil, cover and simmer 15-20 minutes, until rice is cooked and no extra liquid remains.
• Keep covered and let rest for 5 minutes.
• Fluff rice with a fork, and right before serving, stir in the garnishes.

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Chef Tips

** Make sure not to add your garnishes until right before serving, so the cilantro retains it's green color, lime juice stands out, and the cashews are still crunchy.

** Recipe from Carlsbad Cravings

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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