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Home / Recipes / Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce)

Photo of Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce) by Vibha Bhutada at BetterButter

Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce)

Vibha Bhutada
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Thai Pineapple Coconut Cashew Rice With Ginger Peanut Sauce (Satay Sauce) RECIPE

There is nothing to not like about Thai pineapple coconut cashew rice. If you noticed, this pineapple dish is a fancier Thai pineapple rice. The flavors are so balanced. It has everything that one will want to have on his plate. You get aromatic rice in the most cheerful color, cooked in coconut milk with juicy pineapple chunks; brightened by crisp vegetables, lime and roasted cashews which of course further elevates the flavor and presented in a quirky pineapple shell - HEAVENLY! This vegetarian version of Thai pineapple makes a great meal packed with flavors.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Thai
  • Simmering
  • Blending
  • Boiling
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. For the coconut Rice:
  2. White jasmine rice, dry - 1 and 1/2 cups
  3. coconut milk, unsweetened - 1 (15 oz) can
  4. garlic, minced - 1 clove
  5. Thai red curry paste - 1 tablespoon
  6. salt - 1 teaspoon
  7. water - 1 cup
  8. pineapple chunks, fresh or canned - 1 and 1/2 cups
  9. Red bell peppers, finely chopped - 2
  10. Red cabbage, shredded - 1
  11. carrots, shredded - 1 and 1/2 cups
  12. spring onion, chopped - 3/4 cup
  13. cilantro, chopped - 1 cup
  14. Roasted salted cashews, finely chopped - 1 cup
  15. For the ginger Peanut Sauce:
  16. Organic peanut butter - 1/2 cup
  17. ginger, peeled - 1 inch piece
  18. garlic, peeled - 2 cloves
  19. red chilli flakes - a pinch
  20. Sesame oil - 2 tablespoons
  21. coconut aminos - 1 and 1/2 tablespoons
  22. coconut vinegar - 1 tablespoon
  23. water - 1/4 Cup
  24. To Garnish:
  25. Roasted salted cashews - 1/2 cup
  26. Handful of chopped fresh coriander
  27. Handful of chopped spring onions
  28. A few pineapple chunks
  29. lime wedges Few


  1. To make the coconut rice, rinse the dry rice well until the water runs clear.
  2. In a large sized pot, mix together the rice, coconut milk, garlic, thai red curry paste, salt, water and pineapple chunks. Cover and bring to a boil.
  3. Once the pot reaches a rolling boil, reduce heat to low. Simmer for approximately 20 minutes or until rice is tender, stirring at 10 minutes, adding water if necessary.
  4. When the rice is tender, remove from heat and let it rest 10 minutes covered. As you wait for the rice, make the peanut sauce.
  5. To make the ginger peanut sauce, place all the ingredients into a blender and blend until it's smooth. Thin out the sauce as desired with water. Set aside.
  6. To assemble, toss in the the rice with a spatula and break up any rice clumps.
  7. Combine the rice with the chopped vegetables and cashews. Taste and adjust the seasoning.
  8. To serve, drizzle some of the Ginger Peanut Sauce on top.
  9. Garnish with roasted salted cashews, chopped coriander, spring onions, pineapple chunks and lime wedges.

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Shalini Dubey
Shalini Dubey   Nov-18-2016

lovely presentation dear!

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