Coconut Lime Basmati Charred Pineapple (Printable)
Fragrant coconut basmati rice with zesty lime and sweet charred pineapple for a tropical twist on your table.
# What You’ll Need:
→ Rice Base
01 - 1 cup basmati rice
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - 1/2 teaspoon salt
05 - 1 tablespoon coconut oil
→ Pineapple
06 - 1 small ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
→ Flavorings and Garnishes
07 - Zest and juice of 1 large lime
08 - 2 tablespoons chopped fresh cilantro
09 - 1 small red chili, finely sliced
10 - 2 tablespoons unsweetened shredded coconut, toasted
11 - 1 tablespoon brown sugar for caramelizing
12 - Freshly ground black pepper to taste
# How-To Steps:
01 - Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil. Stir thoroughly to incorporate.
03 - Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
04 - Heat a grill pan or skillet over medium-high heat. Lightly brush pineapple rings with coconut oil and sprinkle with brown sugar.
05 - Grill pineapple for 2-3 minutes per side until nicely charred and caramelized. Remove from heat and cut into bite-size pieces.
06 - Fluff the cooked rice with a fork. Stir in the lime zest, lime juice, and half of the chopped cilantro.
07 - Gently fold in the charred pineapple pieces. Season with black pepper to taste. Transfer to a serving platter and garnish with remaining cilantro, sliced red chili, and toasted shredded coconut.
# Expert Advice:
01 -
- The lime and coconut create this impossibly fragrant steam that fills your kitchen before you even sit down to eat
- Charred pineapple adds these pockets of caramelized sweetness that break up the creamy richness perfectly
02 -
- Resist the urge to lift the lid while the rice simmers, that trapped steam is doing essential work
- Don't crowd the pineapple in the pan or it'll steam instead of char, work in batches if necessary
03 -
- Toasting the shredded coconut in a dry pan until golden makes such a difference in texture
- If your pineapple isn't quite ripe, a sprinkle of brown sugar helps it caramelize better