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Pineapple Coconut Rice Salad

Debra Redalia


Last week there were perfectly ripe pineapples at our local produce stand so we bought two.

Pineapple is not a food local to California (though it was local to us when we lived in Florida—we even grew them in our backyard by planting the tops we cut off from the pineapples we ate).

So we made this impromptu rice salad with

  • cold organic brown rice (which is always in our refrigerator)
  • chopped green onions (also always already chopped in our refrigerator)
  • chunks of pineapple
  • shredded coconut (always on the shelf in our pantry)
  • organic soy sauce (also always on the shelf in our pantry)

Just mix and eat.

This was so good I had to make it the next night for dinner with the other half of the pineapple.