Coconut Pineapple Fried Rice With Toasted Coconut Caramel Drizzle

Craving a vibrant and flavorful meal that transports you to a sunny beach? Look no further than this Coconut Pineapple Fried Rice! This isn’t your average fried rice; we’re taking things up a notch with the creamy richness of coconut milk, the sweetness of fresh pineapple, and a decadent toasted coconut caramel drizzle. It’s a delightful combination of sweet, savory, and aromatic flavors that will tantalize your taste buds. This recipe is perfect for a quick weeknight dinner, a fun weekend meal, or even a potluck contribution that’s sure to impress. Get ready to experience fried rice like never before!

Ingredients You’ll Need

• 2 cups (400g) Jasmine Rice – Cooked and Cooled: Jasmine rice is the star of this dish, providing a fragrant and slightly sticky base. Using day-old rice, or rice that has been thoroughly cooled, is crucial for achieving that perfect fried rice texture – it prevents clumping and allows the grains to separate beautifully.
• 1 cup (250ml) Coconut Milk: Full-fat coconut milk is recommended for its rich flavor and creamy texture. It infuses the rice with a subtle sweetness and tropical aroma. Look for coconut milk with a high coconut content for the best results.
• 1 cup (150g) Fresh Pineapple, Diced: Fresh pineapple adds a burst of tropical sweetness and a delightful tang. Ensure the pineapple is ripe but firm for the best flavor and texture. Canned pineapple can be used in a pinch, but fresh is always preferred.
• ½ cup (75g) Frozen Peas: Frozen peas provide a pop of color and a subtle sweetness. They cook quickly and add a nice textural contrast to the rice.
• ½ cup (75g) Red Bell Pepper, Diced: Red bell pepper contributes a vibrant color and a slightly sweet, crisp flavor. Other bell pepper colors can be used, but red offers the most visual appeal.
• 2 tbsp (30ml) Coconut Oil, Divided: Coconut oil enhances the tropical flavors of the dish and provides a healthy fat for stir-frying. It has a higher smoke point than some other oils, making it ideal for high-heat cooking.
• 2 cloves Garlic, Minced: Garlic is a foundational flavor in many Asian cuisines, adding a pungent and aromatic base to the dish.
• 1 tsp (5g) Fresh Ginger, Grated: Fresh ginger adds a warm, spicy, and slightly citrusy note. Grating it releases its essential oils, maximizing its flavor.
• 3 tbsp (45ml) Soy Sauce (Halal Certified): Soy sauce provides the savory umami flavor that balances the sweetness of the pineapple and coconut. Using a halal-certified soy sauce ensures it meets specific dietary requirements.
• 1 tsp (5ml) Fresh Lime Juice: Lime juice brightens the flavors and adds a zesty acidity that cuts through the richness of the coconut milk.
• 2 Green Onions, Sliced (White and Green Parts Separated): Green onions add a mild onion flavor and a fresh, vibrant garnish. Separating the white and green parts allows for different uses – the whites are cooked with the rice, while the greens are used as a final garnish.
• 2 tbsp (30g) Toasted Coconut Flakes, Plus Extra for Garnish: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor. Toasting them brings out their natural sweetness and aroma.
• For Toasted Coconut Caramel Drizzle:
• ¼ cup (50g) Coconut Sugar: Coconut sugar offers a lower glycemic index and a subtle caramel flavor compared to refined sugar.
• 2 tbsp (30ml) Coconut Cream: Coconut cream is the thickest part of coconut milk, providing a rich and creamy base for the caramel.
• Pinch of Sea Salt: A pinch of sea salt balances the sweetness of the caramel and enhances the overall flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Jasmine Rice: You can substitute with long-grain rice, but the flavor won’t be quite as fragrant.
• Coconut Milk: If you don’t have coconut milk, you can use heavy cream, but it will alter the flavor profile.
• Fresh Pineapple: Canned pineapple chunks (drained) can be used, but fresh is best.
• Red Bell Pepper: Yellow or orange bell pepper can be used as a substitute.
• Soy Sauce: Tamari (gluten-free) or coconut aminos can be used as alternatives.

Let’s Get Cooking: Step-by-Step Instructions

1. Cook the Rice: Begin by cooking 2 cups of jasmine rice according to the package directions. This is crucial – slightly sticky jasmine rice works best for fried rice. Once cooked, immediately spread the rice onto a baking sheet and let it cool completely. This prevents it from clumping during the stir-frying process. Day-old rice is even better, as it’s drier and separates more easily.
2. Prepare the Toasted Coconut Caramel: While the rice cools, make the star of the show – the toasted coconut caramel! In a small saucepan, combine ¼ cup coconut sugar, 2 tablespoons coconut cream, and a pinch of sea salt. Heat over medium-low heat, stirring constantly. The key here is patience; you want the sugar to dissolve slowly and evenly, creating a smooth, glossy caramel. Once it reaches a beautiful amber color and has a slightly thickened consistency, remove it from the heat immediately to prevent burning.
3. Sauté Aromatics: Heat 1 tablespoon of coconut oil in a large wok or large skillet over medium-high heat. Add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will become bitter. This quick sauté infuses the oil with wonderful flavor.
4. Stir-Fry Vegetables: Add the diced red bell pepper, frozen peas, and diced pineapple chunks to the wok. Stir-fry for 2-3 minutes, until the vegetables are just tender-crisp and the pineapple begins to caramelize slightly. The pineapple’s natural sugars will start to brown, adding depth of flavor.
5. Add Rice and Heat Through: Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of coconut oil to the empty space, then add the cooled jasmine rice, breaking it up with a spatula to separate any clumps. Stir-fry for about 2 minutes, allowing the rice to heat through and become slightly toasted.
6. Combine Flavors: Pour in the coconut milk, soy sauce, and lime juice. Toss everything together vigorously until the rice is evenly coated and has a beautiful, glossy sheen. Cook for another minute, allowing the flavors to meld together.
7. Finish with Green Onions: Fold in the sliced white parts of the green onions. These add a subtle oniony bite.
8. Drizzle with Caramel & Garnish: Remove the wok from the heat. This is important to prevent the caramel from burning. Drizzle the warm toasted coconut caramel over the fried rice, using a spoon to create thin ribbons that swirl through the grains. Transfer the fried rice to a serving bowl or plate. Sprinkle generously with toasted coconut flakes and the sliced green onion greens for added crunch and visual appeal.
9. Serve Immediately: Serve immediately, allowing your guests to admire the glossy caramel ribbons and golden-brown toasted coconut.

Why Coconut Milk Makes All the Difference

Using coconut milk instead of a neutral oil or broth is what truly elevates this fried rice. The coconut milk infuses every grain with a subtle sweetness and creamy texture that complements the pineapple and toasted coconut beautifully. It also helps to create a lovely sheen on the rice, making it even more appealing.

The Secret to Perfectly Toasted Coconut

Don’t skimp on toasting the coconut flakes! Toasting brings out their natural sweetness and adds a delightful crunch. You can toast them in a dry skillet over medium heat for a few minutes, stirring frequently, until golden brown. Watch them carefully, as they can burn quickly.

Pineapple Perfection: Choosing the Right Fruit

Fresh pineapple is best for this recipe, as it has a brighter, more vibrant flavor than canned. Look for a pineapple that is fragrant and slightly yielding to the touch. If you can’t find fresh pineapple, you can use frozen, but be sure to thaw it completely and drain off any excess liquid before adding it to the wok.

Adjusting the Spice Level

If you like a little heat, feel free to add a pinch of red pepper flakes or a dash of sriracha to the wok along with the garlic and ginger. You can also add a finely chopped chili pepper for a more pronounced kick.

Frequently Asked Questions (FAQ)

• Can I use brown rice? While jasmine rice is recommended, you can use brown rice. However, it will require a longer cooking time and may result in a slightly chewier texture.
• Can I make this vegan? Yes! This recipe is naturally vegan. Just ensure your soy sauce is halal certified.
• How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

This Coconut Pineapple Fried Rice with Toasted Coconut Caramel Drizzle is a tropical escape in every bite! The combination of sweet pineapple, creamy coconut, and crunchy toasted coconut is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

Coconut Pineapple Fried Rice With Toasted Coconut Caramel Drizzle

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Coconut Pineapple Fried Rice is a vibrant and flavorful dish featuring creamy coconut milk, sweet pineapple, and a decadent toasted coconut caramel drizzle. It’s a delightful combination of sweet, savory, and aromatic flavors perfect for a quick meal.

---

Ingredients

Scale 1x2x3x

• 2 cups (400g) Jasmine Rice, Cooked and Cooled: Use day-old rice for best texture.
• 1 cup (250ml) Coconut Milk: Full-fat recommended for richness.
• 1 cup (150g) Fresh Pineapple, Diced: Ripe but firm.
• ½ cup (75g) Frozen Peas: Adds color and sweetness.
• ½ cup (75g) Red Bell Pepper, Diced: For vibrant color and crisp flavor.
• 2 tbsp (30ml) Coconut Oil, Divided: Enhances tropical flavors.
• 2 cloves Garlic, Minced: Aromatic base.
• 1 tsp (5g) Fresh Ginger, Grated: Warm and spicy note.
• 3 tbsp (45ml) Soy Sauce (Halal Certified): Savory umami flavor.
• 1 tsp (5ml) Fresh Lime Juice: Brightens flavors.
• 2 Green Onions, Sliced: Adds mild onion flavor.
• 2 tbsp (30g) Toasted Coconut Flakes: Adds crunch and flavor.
• ¼ cup (50g) Coconut Sugar: For the caramel drizzle.
• 2 tbsp (30ml) Coconut Cream: Thickens the caramel.
• Pinch of Sea Salt: Balances the caramel.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Rice: Cook jasmine rice, cool completely.
2. Make Caramel: Combine coconut sugar, coconut cream, and salt; heat until amber.
3. Sauté Aromatics: Sauté garlic and ginger in coconut oil until fragrant.
4. Stir-Fry Vegetables: Add bell pepper, peas, and pineapple; stir-fry until tender-crisp.
5. Add Rice & Heat: Add rice and remaining oil; stir-fry to heat through.
6. Combine Flavors: Pour in coconut milk, soy sauce, and lime juice; toss to coat.
7. Finish with Onions: Fold in white parts of green onions.
8. Drizzle & Garnish: Drizzle with caramel, garnish with coconut flakes and green onion greens.

Notes

Toasting the coconut flakes enhances their sweetness and adds a delightful crunch. Using day-old rice prevents clumping and ensures a better texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Asian
• Method: Stir-fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 450 kcal
• Sugar: 25 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 0 mg