Pineapple Curry Rice

17 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Kat Rowe
Recipe by  Kat Rowe

“Love pineapple? Curry? Then try this easy and very tasty twist on plain rice!! Jasmine rice is very aromatic, and easy and fast to cook. I created this mixture on my own when searching the fridge for something different to add to rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a 2 quart saucepan, bring pineapple juice to a boil. Stir in curry powder and celery salt, and then add rice and butter. Stir until butter melts and rice does not stick together. Reduce heat to low, cover, and simmer for 10 minutes.
  2. Stir rice with a fork to loosen from bottom of pot. Simmer another 3 to 5 minutes, or until done.

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Reviews (17)

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There is normally a two-to-one ratio of liquid to rice, and normally rice is simmered for 20 minutes. I knew this before I tried the recipe, but decided to trust the recipe for some reason. Bad idea! After 10 minutes, most of the liquid was gone, the rice was far from being done, and the rice was sticking to the bottom of the pan and beginning to burn. I had to add more water (didn't have any more pineapple juice) and simmer rice until it was done. I didn't care for the flavor, but by the time I went to eat it, I was thoroughly disgusted with the recipe for having the incorrect liquid-to-rice ratio and incorrect simmering time, and disappointed in myself for following the recipe and not my own instincts, and this may have tainted my judgment of the flavor.



Yummy and super easy to make!!! I only had 1 1/2 c. of pineapple juice on hand but I added 1/4 c. of water and the pineapple flavor was still there!!! Next time I'll add a little more curry since DH and I love curry!!! Our 1 year old even loved this rice!!! Mild and sweet with a great flavor. And the fact I can make it all in one pot is a plus....less dishes to clean up!!!! Thanks so much Kat for posting this recipe...we'll definately have it again soon!!!!!!



I had great hopes for this recipe, in spite of the mixed reviews. I generally have no problem with rice, in fact I have a reputation for making perfect rice everytime. Not this time, though. I knew that 10 minutes would not be long enough to cook the rice, so I cooked it for the traditional 20 minutes. When I removed the pan lid, I found the hard rice all stuck to the bottom of the pan, and the pineapple juice bubbling merrily away on the top. I hurriedly scraped the bottom of the pan, and the rice wasn't burnt, just a bit toasty, so I covered the pan and cooked it for another 10 minutes. By that time, the rice had absorbed most of the juice, but it was blown-out and gluey. I didn't care for the flavors either. Between this recipe and another unsuccessful recipe from this site, dinner last night was a disaster. Sorry.

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Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet



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Thai Pineapple Chicken Curry


next recipe:

Yellow Curry Chicken with Jasmine Rice