Pour coconut milk into a large measuring cup and add water to make 3 cups. Set aside.
Heat coconut oil in a medium pot over medium heat. Add onions and cook until onions are tender, stirring often.
Add rice, gingerroot and curry. Cook and stir for one minute. Add coconut milk mixture and salt to rice in pot. Bring to a gentle boil. Reduce heat to low, cover and simmer until liquid is absorbed and rice is tender, about 12 minutes. (Check suggested cooking time on rice packaging.)
Remove rice from heat and let stand, covered, for 10 minutes. Fluff rice and add diced pineapple and cilantro. Serve hot.
Most fruits are too fragile for grilling but pineapple’s an exception. Plus, grilling it makes it exceptionally flavourful! I usually buy a pre-cored pineapple, which often costs the same as the whole, unpeeled fruit. No-brainer time saver! Preheat your gas grill to medium-high heat. Slice the pineapple into ¾-inch-thick rings. Brush the rings lightly with olive oil (or melted butter) on both sides. Grill for about 3 to 4 minutes per side, until pineapple is heated through and is sporting some nice grill marks. Done! Your pineapple is now a fineapple and you can dice it up for this recipe or serve it as a side dish to anything else you’re grilling.
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