Pineapple Sweet Corn Rice

Pineapple sweet corn rice doesn’t just taste delicious, it’s also a great way to finish off leftovers – boiled rice from last night’s dinner, sweet corn you did not add to that stir fry, the big chunk of pineapple sitting in your fridge – use them all in this recipe.

I love the fresh twist pineapple adds to savory dishes. And I love the happy color of this dish.

You Need:

• Boiled rice – 2 cups, cold or at room temperature
• Pineapple – 1 cup of small chunks
• Boiled sweet corn – 1 cup
• Ginger -1 inch stick
• Green chili – 1 or 2
• Salt – to taste
• Olive oil – 1 tablespoon
• Fresh coconut, grated – 1 tablespoon
• Fresh coriander leaves, chopped – 1 tablespoon

In the picture above (clockwise from top): Pineapple pieces; sweet corn, ginger and green chili; boiled rice.

How To Make Pineapple Sweet Corn Rice:

Cut pineapple to small pieces of about 1-cm.

Thaw sweet corn if using frozen.

Chop green chilies and ginger into fine strips.

Heat olive oil in a large flat-bottomed non-stick pan on medium-high heat.

Add green chilies and ginger, fry till the ginger starts to turn brown. (about a minute)

Add boiled sweet corn and stir fry on high heat for a minute. Add pineapple next and stir fry for another minute.

Mix salt into rice, fluff it with a fork and make sure there are no lumps. Add rice to the pan and continue to cook on high heat for 3-4 minutes, stirring regularly.

Add grated coconut to the pan.

Cook for another minute, till all the flavors have merged. Top with fresh coriander leaves. Serve hot or cold.

Flavorful and wholesome on its own, pineapple sweet corn rice needs no accompaniments. Dig in!

Notes:

Make sure the rice isn’t hot when you add it to the pan and be gentle while turning it around. This will ensure the rice retains its shape and does not turn mushy.

Check out more recipes that use flaked/grated coconut: sauteed chayote, cabbage coconut stir fry, coconut date bonbons.

Try other one-pot rice meals: 12 vegetarian rice recipes.