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Ghost Pepper Jolokia Caramelized Pineapple with Coconut Sticky Rice

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! 
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Side Dish, Dessert
Cuisine Asian
Servings 4
Calories 240 kcal


For the rice:


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.


  • 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.


Calorie count is only an estimate.
Keywords fresh fruit desserts, Asian side dishes, Asian comfort foods
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