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!

Quick Yellow Shrimp Curry

Easy Yellow Shrimp Curry Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.

Print Recipe
Quick Yellow Shrimp Curry
  1. In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
  2. Add the spices and garlic and cook for a further 1 minute.
  3. Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
  4. Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
  5. Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa

My opinion:
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!

*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.

p.s. even our toddler loves this dish!