Coconut Pineapple Rice using Hawaiian Kona Grill Infused Olive Oil Blend

This Coconut Pineapple Rice leans into sweet-savory island flavor with fluffy rice, golden pineapple, and the bold, tropical notes of Hawaiian Kona Grill Infused Olive Oil Blend. It’s simple, cheerful, and right at home beside grilled mains, seafood, or a casual family spread.

Garden Infuzions

Coconut Pineapple Rice using Hawaiian Kona Grill Infused Olive Oil Blend

A bright, island-inspired rice dish with coconut, pineapple, and savory Hawaiian Kona Grill flavor that brings a sunny side dish to the table.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American Classics, Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups jasmine rice
• 1 tablespoon Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic minced
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon kosher salt
• 1 cup pineapple tidbits drained
• 1/4 cup shredded coconut toasted
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped green onion
• 1 tablespoon fresh lime juice

Equipment

• 1 medium saucepan With lid
• 1 fine mesh strainer For rinsing rice
• 1 Wooden spoon For stirring
• 1 Fork For fluffing rice

Method

 

Instructions

1. Rinse the jasmine rice under cool water until the water runs mostly clear, then drain well.
2. Warm the Hawaiian Kona Grill Infused Olive Oil Blend and butter in a medium saucepan over medium heat.
3. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the rice and stir for 1 minute so the grains are lightly coated.
6. Pour in the coconut milk, water, and kosher salt, then bring the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 15 minutes without lifting the lid.
8. Turn off the heat and let the rice stand covered for 5 minutes.
9. Fluff the rice with a fork, then fold in the pineapple tidbits, toasted coconut, cilantro, green onion, and lime juice.
10. Taste and adjust the salt if needed, then serve warm.

Notes

Use well-drained pineapple so the rice stays fluffy instead of watery. If you want a deeper coconut note, replace 1/4 cup of the water with extra coconut milk. This recipe is designed as a bright side dish that pairs easily with grilled or roasted mains.

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Recipe Tips

Rinse the rice well before cooking for a fluffier finish. Let the rice rest covered after cooking so the coconut milk can settle in evenly. Fold the pineapple in gently at the end so the fruit keeps its shape.

Serving Suggestions

Serve this rice with grilled shrimp, seared chicken, or roasted vegetables. It also works nicely alongside skewers, teriyaki-style mains, or a bright picnic plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or coconut milk to bring back a soft, fluffy texture.

Variations

Add toasted coconut for extra texture, chopped scallions for a fresh finish, or diced red bell pepper for more color. You can also swap in mango for a different tropical spin.

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