RECIPE - Pineapple Rice (Hawaiian Rice)

This side dish is excellent with our Huli Huli Chicken Thighs released in the Summer 2022 issue.  (Pick up the issue, or head over to our digital issues to find it). We also love to serve this with any grilled kabobs that include pineapple chunks or other similar sweet tropical fruit that is tasty when grilled.  It's also great with most pork or chicken dishes, and Thai or Oriental style dishes.  Use it any time you want a pop of sweet/spicy.  We always make a large recipe for leftovers the next day, but you can cut the recipe in half if only serving a couple or up to 4 people.  ENJOY!

INGREDIENTS

3 cups water
​2 (8 oz) cans crushed pineapple in pineapple juice (about 2 cups if using a larger can)
2 T unsalted butter
4 t sugar
1 t kosher salt
1 t red pepper flakes (or to taste)
2 cups basmati or jasmine rice 
Juice of a lime (approx 2 T)
Small bunch of chopped fresh cilantro (if desired for garnish)

INSTRUCTIONS

1. Combine the first 6 ingredients in a small saucepan - water, pineapple, sugar, butter, salt and red pepper flakes.
2. Cover and bring to a simmer over medium heat.
3. Quickly stir in the rice, cover again, and bring back to a simmer.
4. Reduce heat to low.  Simmer covered (vented) for about 15 minutes or until the water is fully absorbed. By this point, the rice will be nearly done.
5. Remove the saucepan from the heat, leave covered, and let the rice steam alone in the warm pot for another 5 minutes.
6. Fluff rice with a fork to be sure all the water is absorbed. Softly fold in the lime juice and top each serving with a sprinkle of chopped cilantro. (Our son is not big fan of cilantro, so we only use a very small bunch for garnish only - but use as much as you like to taste and feel free to stir it into the rice to spread throughout).
7. Serve hot and fresh.  Great as a leftover too, just sprinkle a serving with a few drops of water to help it steam well and heat in the microwave.