Hawaiian Pineapple and Coconut Rice

Hawaiian Pineapple and Coconut Rice

This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Asian
Servings 6 servings


  • 2 cup basmati or jasmine rice
  • 2 cup water
  • 3 tablespoons coconut oil
  • 1 onion
  • 1 teaspoon ginger
  • 2 cloves smashed or minced
  • 1/2 cup ham diced or deli chopped
  • 1/2 cup shredded coconut
  • 2 teaspoon chicken bouillon cubes
  • 1/4 teaspoon white pepper
  • 1 cup pineapple we just use canned
  • macadamia nuts crushed if desired
  • 2 tablespoon green onions


  • Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  • Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  • Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  • Add the pineapple, green onions and continue stirring quickly, just until warmed.
  • Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.
Tried this recipe?Let us know how it was!

C’s Baklava


I always thought baklava was too complex to try at home. Then C found this amazing recipe in The Complete Middle East Cook Book and not only proved me wrong, but it was hands down the best baklava I’ve ever had.

Print Recipe
C's Baklava
Syrup Ingredients:
Syrup Ingredients:
  1. Preheat the oven to 325 degrees.
  2. If your walnuts and almonds are whole, or not ground pretty fine, throw them in the food processor.
  3. Mix the nuts, sugar and spices together in a bowl.
  4. Butter the sides and bottom of a large baking dish.
  5. Place one sheet of the fillo dough on the bottom of the baking dish and brush with melted butter. Repeat eight times.
  6. Spread some of the nut mixture over the buttered fillo dough. Top with another sheet of fillo dough.
  7. Butter that sheet.
  8. Top with a second sheet of fillo dough.
  9. Butter that sheet. ]
  10. Spread the remaining nut mixture over butter fillo dough.
  11. Top with the remaining nine sheets of fillo dough, making sure to butter each sheet. Brush the top with butter and using a sharp knife, cut a diamond shape and sprinkle with water to prevent the top layers from curling.
  12. Bake on the center shelf for 30 minutes.
  13. Then move up one shelf and cook for another 30 minutes. You'll want to keep an eye on it, if the top browns too quickly, cover with foil.
  14. While the baklava is cooking, make the syrup. Note: we've discovered the longer the syrup sits, the better it is. We've even canned it for later.
  15. Place the sugar, water and honey in a medium-sized pot over medium heat.
  16. Stir until the sugar is dissolved.
  17. Add the remaining ingredients and bring to a boil.
  18. Be careful! This boils quickly and the last thing you want is for the mixture to boil over. Manage your heat and let boil for 15 minutes. We found stirring continuously helps prevent boil overs.
  19. Strain and let cool.
  20. When the baklava is done baking, spoon the syrup over the pastry. Leave it alone for several hours (this step is the hardest, but I promise it is worth it).

My opinion: This recipe takes more than the  hour of baking time and makes at least 30 pieces. You might want to cut them small, unlike some treats this is best in small, completely satisfying quantities.