Place rice into a fine-mesh strainer and rinse well, set aside.
Combine pineapple juice, water, jalapeno, garlic, and salt in a medium heavy-bottomed saucepan. Bring the mixture to a rapid boil over high heat.
Once the mixture is boiling, stir in the rice, reduce the heat to medium-low, and cover the pan. Simmer the rice until tender and the liquid is absorbed. For brown rice this is about 48-52 minutes, for white rice, this is about 17-22 minutes.
Once the rice is tender, remove the pan from the heat. Remove the jalapeno from the rice and fluff the rice with a fork. Gently stir in the zest and juice of the lime, fresh pineapple, and chopped cilantro. Serve immediately.
Notes
Spice Level: Omit the jalapeno to decrease the spiciness of this cilantro rice, or leave the seeds in the jalapeno to kick up the level of spice.Tips on Using Fresh Limes: To get the most juice out of your lime, first, zest the skin and then microwave your lime for 30 seconds. Cilantro: Omit cilantro if you do not care for it. Storage: Leftover rice will keep in an airtight container in the refrigerator for up to 3 days.Money-Saving Tip: Use a 20-ounce can of pineapple chunks or tidbits in 100% juice. Drain off the juice, use the juice to cook the rice, and then stir in the canned, drained pineapple.Instant Pot Instructions: Combine the pineapple juice, water, garlic, salt, jalapeno, and 2 cups of rinsed brown or white rice in the inner pot of an Instant Pot. Cook for 3 minutes on high pressure for white rice, and 22 minutes on high pressure for brown rice. Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. Then fluff the rice with a fork, remove the jalapeno, and fold in the cilantro, pineapple, zest, and juice of the limes.