🍚 Crispy Coconut Rice with Chili-Lime Pineapple & Peanuts
Golden, crispy coconut rice cakes topped with caramelized pineapple tossed in chili-lime glaze, crushed roasted peanuts, and fresh herbs. It’s tropical, spicy, crunchy, sweet, and savory — all in one addictive bite.
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Ingredients (serves 4):
For the rice cakes: • 2 cups cooked jasmine rice (preferably cold/leftover) • ½ cup canned coconut milk • 1 egg • 1 tbsp cornstarch • ½ tsp salt • Oil for pan-frying
For the chili-lime pineapple: • 1 ½ cups fresh pineapple, diced • 1 tbsp butter or oil • 1 tbsp honey • 1 tsp chili flakes (adjust to taste) • Zest & juice of 1 lime • Pinch of salt
For topping: • ¼ cup roasted peanuts, crushed • Chopped fresh mint or cilantro • Extra lime wedges for serving
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Instructions: 1. Prepare rice cakes: In a bowl, mix rice, coconut milk, egg, cornstarch, and salt. Form into small patties. Pan-fry in oil over medium heat until crispy and golden on both sides. Drain on paper towels. 2. Make pineapple topping: In a skillet, sauté pineapple in butter for 2–3 minutes until slightly golden. Add honey, chili flakes, lime zest, juice, and salt. Stir and cook 1–2 more minutes until syrupy. 3. Assemble: Spoon pineapple over hot rice cakes. Top with crushed peanuts and fresh herbs. Serve immediately with extra lime on the side.
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