Fruity Tropical Rice


Servings: 4


2 cups rice (I like jasmine for this recipe)

1 1/4 cups chicken broth or water

ΒΌ-1 tsp Flying Olive Lime or Baklouti Green Chili Extra Virgin Olive Oil

2 Tbsp Flying Olive Pineapple, Mango, or Coconut Balsamic Vinegar, plus more when serving, if desired

1 cup coconut milk

1 cup crushed pineapple or a cup of assorted tropical fruits, small dice (photo shows mango and fresh pineapple), drained

2 Tbsp soy sauce

1 tsp sesame oil

1 tsp brown sugar

Salt and pepper, if desired

1/4 cup green onion, roots removed, whites and light green parts, sliced thin

Sliced raw almonds or chopped macadamia nuts, to taste

Chopped cilantro leaves, for garnish


Rinse rice and add it to a large pot with the broth, Flying Olive EVOO of Choice, Flying Olive Balsamic Vinegar of Choice, and coconut milk. Cook on low until done, about 15-20 minutes.

Fluff up the rice with a fork and add the pineapple or other fruit, soy sauce, sesame oil, and sugar. Mix well, taste and adjust seasoning. Add more Flying Olive Balsamic Vinegar of Choice if you like a little more sweetness or flavor. You can put the rice back on the stove for a few minutes to warm it up.  If using fresh pineapple, this helps to take away some of the acidity.  You can also serve it after the additions without adding any additional heat.

Garnish the rice with green onions, nuts, coconut flakes, and cilantro before serving.

Submitted by Barb L.