Pineapple rice



Free from:

Gluten, milk/lactose, nut, sesame, mustard, celery, meat, fish, crustaceans, molluscs, sulphites. VEGETARIAN




Omit the soya sauce for a soya-free alternative

Preparation time:

20 minutes

Cooking time:

20-25 minutes




400g wild/white rice

1 large fresh pineapple (using half the flesh)

6 cherry tomotoes (quartered)

2 spring onions (coarsely chopped)

1 tbsp dairy-free spread (e.g. Vitalite)

½ tsp curry powder

2 tbsp gluten-free soya sauce (e.g. Kikkoman tamari gluten-free soya sauce)

25g raisins

1 tsp sugar

Small bunch of fresh coriander (chopped)


1. Cook the rice as per the instructions on the packet

2. Meanwhile, chop the pineapple in half – length ways, and scoop out the flesh (I find it easiest to do that with a sharp knife). Chop up half of the flesh into bite-size pieces

3. Heat the dairy-free spread in a wok over a medium heat. Add the curry powder and mix fully

4. Add the rice. Stir-fry until fully coated and a slight yellowy colour

5. Add the pineapple, cherry tomatoes, spring onions and raisins. Stir-fry for a further 5 minutes – mixing well

6. Add the sugar, soya sauce and coriander. Stir-fry for a couple of minutes more and remove from the heat

7. Serve in the pineapple skin for a unique and impressive look, and decorate with coriander


Serving suggestion: Serve alone as a main meal with some fresh salad, or alternatively as a sweet side dish to a lovely Thai curry.

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