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Pineapple forbidden rice, or black rice, is a healthier alternative to white rice and has a nice nutty flavor. This dish takes sweet pineapple, the entire rainbow of crispy, crunchy veggies, and protein-packed edamame for a truly healthy, vibrant dish!
Just like these Oyster Mushroom Duck Bao Buns and our favorite Thai Peanut Udon Noodles, this dish is packed with healthy plant-based protein and fiber and is rich in antioxidants.
Why Black Rice or Forbidden Rice?
Black rice, forbidden rice, and purple rice are all the same thing. It just depends on the brand and how they label it. I love using black rice in recipes not only because it has a richer, nuttier taste and a better chew but it’s also much healthier than white rice.
Forbidden rice contains ten times more iron than white rice, four times more fiber, it’s higher in protein per serving, and contains loads of beneficial antioxidants and nutrients. The high fiber content can help with gastrointestinal health, help maintain a healthy weight, and keep you fuller for longer.
I like using this heirloom forbidden rice from Lotus. It’s organic, non-GMO, and certified gluten free. Lundberg makes another great black rice that is organic and sustainably certified.
Ingredients
Forbidden Rice
- 1 cup forbidden rice
- 1 tsp sesame oil
- 2 cups water
- pinch of salt
Fruits and Veggies
- 1 tbsp sesame oil
- 2Â cloves garlic- minced
- 1 tsp ginger- minced
- 1/2 cup red bell pepper – diced
- 1/2 cup shredded carrot
- 1/2 cup shredded red cabbage
- 1 cup pineapple- cubed
- 1/2 cup shelled edamame- frozen
- 1/4 cup green onion- chopped
- 1/4 cup peanuts- chopped
- 2 tbsp soy sauce
- sesame seeds for garnish- optional
Instructions
If you want to save some time, don’t worry about toasting the rice before cooking. You can even throw it all in a rice cooker (this one is awesome, and you can thank me later), set it and forget it until ready to mix it all together.
For the Rice
- Heat a pot over medium heat and add the sesame oil. Toast the rice for a few minutes until nutty aromas are released. Add the water and a pinch of salt.
- Bring to a boil, and then simmer, covered, for 25-30 minutes until the rice is tender but still a little chewy. Set aside.
For the Veggies and Pineapple
- Heat a skillet over medium heat. Add the sesame oil. Toast the garlic and ginger for 1-2 minutes until fragrant.
- Add the pineapple, carrot, and bell pepper. Saute for a few minutes until the pineapple starts to caramelize.
- Add in the green onion, red cabbage, edamame, and peanuts. Saute for another few minutes until the veggies soften.
- Add in the rice and soy sauce and toss to coat. Heat everything together for another couple of minutes.
- Serve warm and garnish with extra chopped peanuts, sesame seeds, and soy sauce if needed.
Customizing Pineapple Forbidden Rice
You guys know I am all about allowing for flexibility in my recipes. Don’t have an ingredient on hand? Swap it out! Allergic to peanuts? Use cashews! It’s all about taking a core recipe and making it your own.
Try These Other Ingredients
- Proteins: Add chicken or tofu for an extra protein kick. You can also try some fried egg, more edamame, or added nuts.
- Veggies: Try alternatives like broccoli, snap peas, napa cabbage, green beans, or water chestnuts.
- Toppings and Garnishes: Try adding a touch of flavor with cilantro, lime wedges, or chopped cashews.
- Spices and Flavorings: Chili sauce or flakes is a great addition for those who like a little heat. Other fresh herbs and spices can add lots of depth and complexity.
Storing Your Pineapple Black Rice
Store any leftovers in the fridge in an airtight container for up to 3-4 days. This dish is the ultimate for meal prep, too! Just portion out individual meals and grab one when you’re ready to enjoy a healthy, nutrient-packed meal.
I don’t recommend freezing this dish as the texture changes aren’t as appealing in my opinion, but you certainly can freeze it for a make-ahead dish that’s fully prepared. Just store in an airtight container and freeze for up to three months. Reheat over the stove with a little oil straight from frozen.
Dietary Restrictions
This plant based black rice recipe is already naturally vegan and dairy free, but here are a few tips to make sure this recipe is compliant with different diets.
| Vegan | ✓ |
| Gluten Free | *Substitute Tamari for the Soy Sauce |
| Dairy Free | ✓ |
| Vegetarian | ✓ |
| Mediterranean | ✓ |
Try these other recipes:
Thai Yellow Curry with Crispy Tofu
Mandu Tofu Vegetable Dumplings
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Pineapple Forbidden Rice
Ingredients
Forbidden Rice
- 1 cup forbidden rice
- 1 tsp sesame oil
- 2 cups water
- pinch of salt
Fruits and Veggies
- 1 tbsp sesame oil
- 2 cloves garlic- minced
- 1 tsp ginger- minced
- 1/2 cup red bell pepper – diced
- 1/2 cup shredded carrot
- 1/2 cup shredded red cabbage
- 1 cup pineapple- cubed
- 1/2 cup shelled edamame- frozen
- 1/4 cup green onion- chopped
- 1/4 cup peanuts- chopped
- 2 tbsp soy sauce
- sesame seeds for garnish- optional
Instructions
For the Rice
- Heat a pot over medium heat and add the sesame oil. Toast the rice for a few minutes until nutty aromas are released. Add the water and a pinch of salt.
- Bring to a boil, and then simmer, covered, for 25-30 minutes until the rice is tender but still a little chewy. Set aside.
For the Veggies and Pineapple
- Heat a skillet over medium heat. Add the sesame oil. Toast the garlic and ginger for 1-2 minutes until fragrant.
- Add the pineapple, carrot, and bell pepper. Saute for a few minutes until the pineapple starts to caramelize.
- Add in the green onion, red cabbage, edamame, and peanuts. Saute for another few minutes until the veggies soften.
- Add in the rice and soy sauce and toss to coat. Heat everything together for another couple of minutes.
- Serve warm and garnish with extra chopped peanuts, sesame seeds, and soy sauce if needed.