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coconut lime quinoa recipe

Coconut Quinoa with Grilled Pineapple

Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Cheri Liefeld


  • 1/2 pineapple peeled cored & cut into strips for grilling
  • 2 teaspoons cream of coconut
  • 1/4 cup canned unsweetened coconut milk
  • 1 teaspoon salt
  • 2 teaspoon grated fresh ginger
  • 1 tablespoon coconut oil
  • 1 1/2 cups quinoa rinsed well
  • 1 13.5- ounce can unsweetened coconut milk
  • 1/3 cup water
  • 1 teaspoon salt
  • Zest and juice of 1 lime
  • 5 fresh mint leaves julienned
  • 1 small bunch cilantro
  • Garnish: sweetened flaked coconut toasted


  • Grill the pineapple until browned on both sides. When cool enough to handle, but the pineapple slices into 1/4 inch dice.
  • In a small bowl combine the pineapple, ginger, cream of coconut and 1/4 cup of the coconut milk. Stir in the lime juice and mint leaves. Set aside.
  • Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Stir in the grilled pineapple mixture and let sit 10 minutes. Fluff with a fork.