Chourico Pineapple Rice Bake
Dinner
Simple

Chourico Pineapple Rice Bake

Sweet, spicy, and savory rice bake with hot chourico and pineapple — a simple weeknight crowd‑pleaser.

"Sweet, spicy, and savory — this Chourico Pineapple Rice Bake hits every flavor note in one perfect bite!" - Alexia

1 Hour 15 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 2 lbs hot chourico (casings removed, sliced 1/2 inch thick)
  • 6 tablespoons extra virgin olive oil
  • 1 (15.25 oz) can Dole Tropical Gold pineapple chunks in 100% juice (juice reserved, pineapple finely chopped)
  • 2 cups Carolina enriched extra long grain white rice
  • 4 1/4 cups water
  • Garlic salt (to taste)
  • Cracked black pepper (to taste)
  • 1/3 cup fresh chopped parsley (for garnish)

Instructions

1

Prepare the Chourico and Pineapple

Remove the casing from the chourico and slice into 1/2 inch thick pieces. Drain the pineapple, reserving the juice, and chop the pineapple finely. Set both aside.

2

Cook the Chourico

In a frying pan, heat the olive oil over medium heat. Add the sliced chourico and cook until both sides are slightly charred and crispy.

3

Add the Pineapple

Add the chopped pineapple to the same pan and sauté for a couple of minutes with the chourico to blend the flavors. Remove from heat.

4

Assemble the Bake

In a large baking dish, combine the rice, water, and reserved pineapple juice. Season with garlic salt and cracked black pepper. Add the cooked chourico and pineapple mixture and stir to combine evenly.

5

Bake the Dish

Cover the baking dish with foil and bake at 375°F for 45 minutes to 1 hour, or until the rice is soft and fluffy.

6

Garnish and Serve

Remove from the oven, fluff the rice with a fork, and garnish with freshly chopped parsley before serving.