By Chef Alli

Pineapple Cilantro Rice


1 Tbsp. unsalted butter
1 small red onion, diced
1 cup Jasmine or Basmati rice
1 15 oz. can crushed pineapple, undrained
¾ cup pineapple juice
½ cup water
1 tsp. granulated sugar
¼ cup minced fresh cilantro
kosher salt, to taste, if needed
freshly ground black pepper


Melt butter in a saucepan over medium-high heat; add the onion, sautéing until softened and translucent, approximately three to four minutes. Stir in rice and sauté one minute longer. Add pineapple, juice, water and sugar; bring to a boil; cover and reduce heat to low; simmer for 10 to 15 minutes or until all liquid is absorbed and rice is tender. Fluff rice with a fork; then stir in cilantro; season to taste with salt and pepper. Serve this rice as a bed for Slow-Roasted Chipotle Salmon or on the side.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to