Coconut Pineapple Chili Rice is a great dish that goes really well with anything from fried fish to any grilled, skewered or barbecued meat; the chewy smokiness of the latter compliments the sticky sweet glutinous of the former.
• 1 whole tender coconut (complete with its water)
• 1 whole pineapple
• A quarter cup of homemade hot chili sauce
• 3-4 cups of rice
• 1 sixteen ounce can of coconut milk
• ½ -1 cup of water
Dump the rice into a 10 quart pot. Cut a hole in the top of peeled coconut and pour its water into the pot. Add the can of sweet coconut milk. Add the homemade hot chili sauce. Make sure that the rice is covered by approximately ½ inch of liquid, if not add enough water to make up the difference.
Chop both the coconut meat and the pineapple into approximately ½ – 1” sized chunks then add to the pot. Cover and bring to a boil, reducing the heat to a simmer for 18 minutes until done. Let rest covered for 5 minutes then serve as a side dish with the barbeque.
Very tasty. Caribbean style.
PS – I don’t have a grill so I substituted some crispy flour dredged fried chicken that I did on the stove which I seasoned with a dried spicy curry mix. And at the end I added a splash of vinegar for that much needed tangy sour note.