Arroz con Pina cooks rice with pineapple and coconut into a fruity, lightly sweet, and bright Cuban rice dish.
10 min prep 18 min cook 31 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and leave it in a strainer for 10 minutes.
Dice the pineapple small and set its measured juice aside.
Saute the onion in oil for 3 minutes, until translucent.
Add the rice, pineapple juice, and hot water to the pot.
Cook the pilaf over low heat for 18 minutes.
Add the pineapple pieces later so they do not overcook and fall apart.
💡 Tip: Cutting the pineapple small keeps the pilaf balanced.
🍽️ Serving suggestion: Serve hot with grilled chicken and fresh cilantro sprinkled on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
3
g protein
36
g carbs
6
g fat
6.5g
Sugar
2.2g
Fiber
155mg
Sodium
6.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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