Coconut Sticky Rice with Spicy Pineapple is the perfect blend of hot and sweet. You’ll love it for lunch, a side or even dessert! 

We’re talking H-O-T!

We’re talking very H-O-T!

Cooking With Ghost Peppers

Ghost Jolokia peppers, AKA Ghost peppers, are said to be 300 times hotter than Jalapeños.  That’s 300 times! They are at the top of the list of the hottest peppers in the world!

I was given a bottle of Ghost Pepper Jolokia Hot Sauce and tried the tiniest bit possible, and let me tell you, they’re HOT!

Spicy Pineapple

I knew the ghost pepper would be perfect with something juicy and sweet. 

I rubbed a very little bit onto pineapple slices. Just enough so that I could barely see specks of red.

Covered with caramelized sugar, it was perfectly hot and delicious.

What’s in this recipe?

• glutenous rice
• water
• coconut water
• brown sugar
• salt
• pineapple
• Ghost Pepper Jolokia Hot Sauce

What is glutenous rice?

• Glutinous rice is a type of rice grown mostly in Asia, and is especially sticky when cooked.
• Glutinous rice does not contain gluten! Glutinous refers to this rice being glue-like or sticky. I usually use Calrose.

Traditional Thai sticky rice is made with coconut milk. While this one is made coconut water, I think it’s just as delicious, and it makes this totally fat-free, which is just an accidental perk of this already yummy dish.

It’s sweet enough for dessert, and savory enough for any meal.

It’s so pretty, isn’t it?

I hope you love this Coconut Sticky Rice with Spicy Pineapple as much as I do!

Coconut Sticky Rice with Spicy Pineapple

Valentina K. Wein

Coconut Sticky Rice with Spicy Pineapple is the perfect blend of hot and sweet. You'll love it for lunch, a side or even dessert! 

Print Recipe

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Side Dish, Dessert

Cuisine Asian

Servings 4

Calories 240 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the rice:

• 1 cup glutinous rice (I like Calrose -- see notes)
• 1 cup water
• 1¼ cup coconut water, divided
• 1 tablespoon brown sugar
• ¼ teaspoon sea salt

For the pineapple

• 4 approximately ½-inch slices of a whole pineapple (here's How to Peel and Cut a Pineapple)
• ⅛ teaspoon or less Ghost Pepper Jolokia Hot Sauce
• 2 tablespoons brown sugar

Instructions

 

For the rice

• Soak the rice. In a medium-sized pot, soak the rice in 1 cup of water for 30 minutes. Do not drain the rice.
• Cook the rice. Add 1 cup of the coconut water to the pot with the rice, along with the brown sugar and salt. Stir to blend. Place the pot over medium-high heat and bring to a boil. Immediately reduce the heat to the lowest setting and partially cover with a lid so that there's a tiny bit of room for steam to escape. Simmer until all of the liquid has been absorbed by the rice, about 20 minutes. Then turn off the heat, and leave the pot on the stove with the lid on until you're ready to serve.

For the pineapple

• Prep the pineapple slices. Turn on the broiler. Place the pineapple slices on a baking sheet and use your finger to rub a very tiny bit of the Ghost Pepper Jolokia Hot Sauce onto the top of each pineapple slice. (Be sure to wash your hands extremely well when you're done!) Sprinkling evenly, divide the brown sugar between the 4 pineapple slices.
• Broil the pineapple. Place the baking sheet directly beneath the broiler flame to caramelize the sugar, 30 seconds to 1 minute.

Assemble

• Mix the remaining ¼ cup of coconut water into the rice, cut the finished pineapple into bite-sized pieces and serve over the sticky the rice.

Notes

Calorie count is only an estimate.

 

Keywords Asian comfort foods, Asian side dishes, fresh fruit desserts

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