Bay trail, Oyster Point, Brisbane California

1 T. unsalted butter
¼ c. diced fresh pineapple
2 c. jasmine rice
1 (14 oz.) can unsweetened coconut milk
1 1/4 c. water
1 ½ tsp. sea salt
¼ tsp. black pepper

Melt the butter in a medium saucepan over high heat.  Add the pineapple and cook until soft, about 2 minutes.  Add the rice and stir to coat the grains in the butter.  Add the coconut milk, water, salt and pepper and bring to a boil.  Stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.  Remove from heat and let the rice rest, covered for 5 minutes.  Remove the lid, fluff with a fork and fold in the green onion.  Let sit 5 minutes before serving.

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