Coconut rice with pan seared pineapple and sausage

Coconut rice with pan seared pineapple and sausage

We recently moved so my motivation to cook over the last several weeks has been exactly zero. However, today I wanted something really good that wasn’t fast food but also wouldn’t take forever. Last week I bought rice, coconut milk and pineapple with the intention of making simple coconut rice with pineapple on top but every day it sounded just ok so I didn’t make it.

Then we went to Target for the zillionth time since I was out of coffee and it’s just around the corner (this was a dangerous choice of location in hind sight). As we wandered the aisles I came across Aidells pineapple & bacon smoked chicken sausage, which I already knew was amazing, and I knew how I could elevate my coconut rice with pineapple. 

Let me tell you, the pan seared pineapple was the real breakthrough here because I never would have thought to cook it in a skillet with salt if I weren’t also cooking the sausage. I think I could just sit and eat an entire bowl of the pineapple it was so freaking good.  Also, I will probably be doing several more recipes with it including pan seared pineapple fried rice. I wanna make it now even though I’m currently stuffed. 

Now to resist eating all the leftovers later tonight. Enjoy! 



  • 1 1/2 c. Jasmine rice
  • 1 can Thai coconut milk  
  • 1 tsp. sugar  
  • salt to taste
  • 2 c water  
  • 1 can pineapple tidbits
  • 1 package Aidells pineapple & bacon smoked chicken sausage  


  1. Put coconut milk, water, salt and sugar into a pan and bring to a boil.
  2. Add rice, reduce heat to simmer and cover.
  3. Keep covered so the water doesn’t evaporate, but stir frequently or the rice will stick to the bottom and burn. 
  4. When the rice becomes creamy and sticky, check that it’s actually cooked. If the rice isn’t fully cooked, add water and continue until cooked through. 
  5. While the rice is cooking, quarter and slice sausage and add to a large skillet.
  6. Drain pineapple (keep the juice because you can use it instead of/in addition to the water in the rice or just drink it) and add to skillet.
  7. Salt the pineapple well and cook on a high heat with the sausage, stirring basically constantly so it doesn’t burn. Once there’s a little char,  remove from heat and let sit in the pan until rice is done. *Note: Don’t be afraid of the high heat, if the temp is too low the pineapple will just leak juice and neither will brown. 
  8. Place sausage and pineapple on top of rice and stuff your face. I like to use my metal chopsticks to eat it because I’m extra like that.  
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