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Grilled Pineapple with Coconut Black Sticky Rice

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  6 servings, generous 1/3 cup rice & 1/2 cup pineapple each
A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.
1 1/2 cups  water
1 cup  black sticky rice  (see Note)
1 14-ounce can  lite coconut milk
1/2 teaspoon  ground cardamom
3 tablespoons  finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon  salt
1   small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices

Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled "black glutinous rice" or "black sweet rice." Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice.

PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.

Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.
Grilled Pineapple with Coconut Black Sticky Rice Recipe at
Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.

Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.

Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.

Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it's cooking to prevent scorching.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fruit on the Grill
Nutrition Facts per Serving
Yield:   6 servings, generous 1/3 cup rice & 1/2 cup pineapple each
Calories: 231
Fat, Saturated: 3g
Fiber: 3g
Carbohydrates, Total: 44g
Sodium: 213mg
% Cal. from Fat: 23%
Fat. Total: 6g
Protein: 5g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: John, TX Reviewed: 12/02/2010
I have made this recipe twice and am going to make it again. I made it twice for a Sunday Night Bible Group. I will be making it again for a class celebration for completing a writing course at college. The times I made it for the Sunday Night Bible class they all loved it. The only problem I had was not able to make the cakes with the rice so I made it in a square cake pan and put the grilled pineapples on top and then drizzled the coconut milk over the top.
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