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Tropical Pineapple Rice Salad

It’s summertime and the salads need to be super easy! This Tropical Pineapple Rice Salad is super easy, crowd pleasing, and totally makes me think of the tropics.

Who doesn’t want a dose of the tropics to kick off summer? Mix up this delicious Tropical Pineapple Rice Salad in about 20 minutes to get your summer started right. You can serve it warm or cold. Make in time for your meal or make ahead and refrigerate for a cold side dish.

My mom has a pool and I love to spend countless summer hours around that pool. Anytime there’s pool time, there’s eating time. Two of my most favorite things combined!

When it comes to the eating, we love the same side dishes as everyone else. But at the same time, we like to shake things up. If we ate the traditional summer side dishes every time, we swam...the food would get boring.

That’s why Riceland rice has become a staple in my house all year long. It’s not just for the cold months. Rice makes the perfect summer side dishes too. This Tropical Pineapple Rice dish will have you wanting more time by the pool. It pairs well with fish and chicken dishes. Not to mention it’s a great dish to bring to summer cookouts and potlucks. If you love rice and pineapple, this one is a must try!

This recipe is super easy and takes no time at all! It’s just as good the next day so feel free to make ahead. Almost all the ingredients go into one pot for cooking and there’s very little chopping. If making ahead...wait to add the chopped cilantro, green onions, and the squeeze of lime juice. Those ingredients perk it right up for a cold side dish.

Tropical Pineapple Rice Salad


  • 1 cup Riceland Extra Long Grain Rice
  • 1 ½ cups chicken broth
  • 1 - 8 ounce can crushed pineapple with juice
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • ½ teaspoon red pepper flakes
  • juice of 1 lime
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • Salt and pepper to taste


Combine rice, chicken broth, pineapple with juice, sugar, butter, and pepper flakes in a medium saucepan. Bring to a boil, reduce heat to simmer, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Add lime juice, green onions, and cilantro; stir until well combined. Salt and pepper to taste. Eat and Enjoy!

Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com