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Indian-Style Pineapple Rice

A simple, healthy and vegetarian pineapple rice recipe — mildly spiced, fruity, and easy to cook. Great for lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Fusion, Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup long-grained rice (basmati or similar) washed and cooked, cooled
  • 1 cup fresh pineapple chunks ripe, chopped
  • 2 tbsp vegetable oil
  • ½ cup cashews (unsalted) broken or whole
  • ⅓ cup onion finely chopped or spring onion
  • 1 green chili chopped (optional, adjust to taste)
  • ½ tsp garlic, finely chopped
  • 1 tbsp soy sauce (or tamari) adjust salt accordingly
  • ¼ tsp black pepper (freshly crushed) or white pepper
  • salt salt to taste
  • 2 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • Kadai or frying pan

Method
 

  1. If you haven’t cooked rice yet, cook ¾ to 1 cup long-grained rice with water, let it cool completely or use rice leftover from previous meal.
  2. Heat 2 tbsp oil in a kadai or frying pan on medium heat.
  3. Add cashews and sauté until they turn light golden. Then add finely chopped garlic and sauté till fragrant.
  4. Add chopped onion (or spring onion) and green chili. Sauté for about 1 minute until onion softens a bit.
  5. Stir in the pineapple chunks and cook for 2–3 minutes till some moisture evaporates and pineapple edges begin to caramelise slightly.
  6. Add cooked rice, soy sauce, crushed black pepper and salt. Toss gently so that rice, pineapple and nuts mix evenly.
  7. Cook for another 2–3 minutes, stirring occasionally, till rice is heated through and flavours blend.
  8. Turn off heat and sprinkle chopped coriander leaves. Mix gently and serve hot or warm.

Notes

For best results use cooled or leftover rice so grains stay separate. You can add vegetables (like capsicum or peas) or roasted nuts for extra nutrition. Adjust salt and soy sauce according to taste.