Pineapple Rice

1. 1
   steam · ~20 min

   Cook the jasmine rice.

   1.Bring 3 cups of water and a pinch of salt to a boil in a medium pot.

   2.Add the rinsed jasmine rice, stir once, then reduce heat to low.

   3.Cover and simmer for 15 minutes until water is absorbed and rice is tender.

   4.Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

   TIPRinse the rice until the water runs clear to remove excess starch for fluffy, separate grains.
2. 2
   saute · ~4 min

   Sauté the aromatics and bell pepper.

   1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

   2.Add the diced onion and cook until starting to soften, about 2 minutes.

   3.Add the garlic and diced bell pepper, stir-frying for another 1 to 2 minutes until fragrant.
3. 3
   mix · ~2 min

   Toss in the pineapple and seasonings.

   1.Add the fresh pineapple chunks to the skillet.

   2.Stir in the soy sauce and honey, tossing everything to combine.

   3.Cook for 1 to 2 minutes, just until the pineapple is warmed through and glazed.

   TIPDon't overcook the pineapple — you want it warmed but still juicy and bright.
4. 4
   mix · ~2 min

   Fold in the cooked rice.

   1.Add the cooked and fluffed jasmine rice to the skillet.

   2.Gently fold everything together until the rice is evenly coated with the glaze.

   3.Drizzle with sesame oil and toss lightly once more.
5. 5
   garnish

   Garnish with scallions and serve warm.

   Transfer the Pineapple Rice to a serving bowl and sprinkle generously with sliced scallions. Serve immediately.

   TIPFor an extra pop of color and crunch, top with a small handful of toasted cashews.

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