🍚 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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