Low-FODMAP Pineapple-Coconut Rice

This easy rice dish is a little bit sweet, a little bit savory. Infused with tropical flavors, it makes a terrific main dish or side dish.

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Pineapple-Coconut Rice

Makes 6 servings

INGREDIENTS

• 2 cups white basmati rice
• 2 cups water
• 1/2 cup shredded dried coconut
• 1 tablespoon coconut oil
• 1 tablespoon garlic-infused olive oil
• 1 teaspoon grated fresh ginger
• 2 tablespoons nutritional yeast flakes
• 1/4 teaspoon ground white pepper
• 1 cup bite-sized pineapple chunks (canned or fresh)
• 2 tablespoons sliced scallion greens
• 2 tablespoons chopped fresh cilantro, for garnish
• Chopped macadamia nuts, for garnish​
• Lime wedges, for garnish

DIRECTIONS

1. Put the rice and water in a large saucepan and bring to a boil over medium heat. Decrease the heat to low, cover, and cook until tender and all the water is absorbed, about 15 minutes. Remove from the heat and let rest, covered, for 10 minutes.
2. Put the coconut in a large nonstick skillet and toast over medium heat, stirring almost constantly, until lightly browned and fragrant. Remove from the skillet and set aside.
3. Put the coconut oil, garlic-infused oil, and ginger in the skillet and cook over medium heat, stirring almost constantly, for 1 minute. 
4. Add the rice, nutritional yeast, and pepper to the skillet and stir until the rice is evenly coated with the oil and seasonings.
5. Add the pineapple, scallion greens, and 6 tablespoons of the reserved toasted coconut and stir until evenly distributed and heated through.
6. Serve immediately, garnished with the remaining toasted coconut, cilantro, macadamia nuts, and lime wedges.

NOTES: For an even heartier main dish, add 1 can (15 ounces) chickpeas, drained and rinsed, or 1 1/2 cups diced extra-firm or super-firm tofu.

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