Pineapple Lime Rice is a bright, tropical side dish made with long-grain white rice simmered in pineapple juice, finished with crushed pineapple, lime zest, and fresh cilantro. Serve with Grilled Mississippi Tofu or Smashed Chickpea Tacos.
An Easy Tropical Side Dish
I like this recipe because the pineapple juice does the work. The rice simmers directly in the juice drained from the can of crushed pineapple, absorbing a natural sweetness that the lime zest and cilantro balance out at the end.
This is a dish that makes whatever you serve it with feel a little more like summer. I made it for the first time when I was looking for something bright and fresh to serve alongside Barbecue Tofu, and the pineapple and lime combination was exactly right.
It also travels well, which makes it a natural addition to a cookout or a backyard dinner.
Ingredients for Pineapple Lime Rice
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Long-Grain White Rice – Basmati or jasmine can be substituted and add a light fragrance that works well with the tropical flavors.
- Pineapple Juice – Drained directly from the can of crushed pineapple before cooking. Adding juice gives the rice a subtle tropical sweetness as it simmers.
- Water – Combined with the pineapple juice as the cooking liquid for the rice.
- Butter – For a subtle richness.
- Kosher Salt – Just a pinch to season the rice as it cooks.
- Crushed Pineapple – I prefer crushed pineapple over chunks because it allows the pineapple to be more evenly distributed and adds little bursts of sweetness throughout the dish.
- Scallions (Green Onions) – For a mild, fresh bite and a pop of color.
- Lime Zest and Lime Juice – The brightness that balances the sweetness of the pineapple. Use a microplane for the zest and avoid the white pith, which is bitter.
- Cilantro – A fresh garnish to finish.
Make it Vegan: Use plant-based butter.
How to Make Pineapple Lime Rice
Prep: 5 min | Cook: 20 min | Total: 25 min | Servings: 4 Cuisine: Caribbean-Inspired
STEP ONE: Drain the pineapple. Open the can of crushed pineapple and drain the juice into a measuring cup, reserving ½ cup of the juice for the rice. Set the drained pineapple aside.
STEP TWO: Cook the rice. In a medium saucepan, combine the rice, reserved pineapple juice, water, butter, and salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender and the liquid is fully absorbed, about 15 to 18 minutes. Remove from heat and let the rice stand for 10 minutes to firm up.
STEP THREE: Add the pineapple and lime. Remove from heat and stir in the drained crushed pineapple, scallions, lime zest, and lime juice.
STEP FOUR: Garnish and serve. Transfer to a serving bowl, garnish with chopped cilantro, and serve warm.
Frequently Asked Questions
Yes, with a modification. Fresh pineapple does not come with juice, so you will need to substitute ½ cup of store-bought pineapple juice for the cooking liquid. Use about 1 cup of fresh crushed or finely diced pineapple in place of the canned pineapple.
Yes. Brown rice requires more liquid and a longer cook time, about 40 to 45 minutes. Increase the total liquid to 2 cups and check for doneness before removing from heat.
Yes. Store in an airtight container in the refrigerator. Reheat on the stovetop over low heat with a small splash of water or pineapple juice to restore moisture.
Storage and Reheating
Store leftover Pineapple Lime Rice in an airtight container in the refrigerator. Reheat on the stovetop over low heat with a small splash of water or pineapple juice to restore moisture.
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Pineapple Lime Rice Recipe
Ingredients
- 1 cup long grain white rice uncooked
- 1/2 cup pineapple juice from can of crushed pineapples
- 1 cup water
- 1 tablespoon butter
- ¼ teaspoon kosher salt
- 1 8-ounce can crushed pineapple, drained with juice reserved
- ¼ cup scallions chopped
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons cilantro chopped
Instructions
- Open the can of crushed pineapple and drain the juice into a measuring cup, reserving ½ cup of the juice for the rice. Set the drained pineapple aside.
- In a medium saucepan, combine the rice, reserved pineapple juice, water, butter, and salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender and the liquid is fully absorbed, about 15 to 18 minutes. Remove from heat and let the rice stand for 10 minutes to firm up.
- Remove from heat and stir in the drained crushed pineapple, scallions, lime zest, and lime juice.
- Transfer to a serving bowl, garnish with chopped cilantro, and serve warm.
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