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Pina Colada Style Twist

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Yield: 4 servings

kikkoman products used:


1 ripe pineapple
1 large strawberry
1 1/4 cups pomegranate juice
1/4 cup Kikkoman Less Sodium Soy Sauce
2 ounces sugar
8 ounces sushi rice
2 cups coconut milk
2 ounces dried shredded coconut
4 mint sprigs


Cut off top and bottom of pineapple; peel by standing it upright and slicing down sides. Remove eyes with paring knife. Slice a very thin ring of pineapple, cut into quarters and place in dehydrator to dry. Cut remaining pineapple in half; cut into sixteen 1/2- x 1/2- x 2-inch batons and 2 tablespoons brunoise. Cut strawberry into brunoise and mix with pineapple brunoise; set aside.

In 9-inch pan, bring pomegranate juice, soy sauce and sugar to a boil. Reduce heat and simmer for 5 minutes. Add pineapple batons; simmer about 7 minutes or until pineapple is tender but not falling apart. Remove pineapple; continue to simmer liquid until reduced to about 1/2 cup syrup.

Wash rice. In saucepan, bring rice, coconut milk and coconut to a boil; reduce heat and simmer, covered, 10 to 12 minutes or until rice is tender and no liquid remains. Keep warm.

For each serving, place 2 pineapple batons in center of plate. With spoons, make 2 rice quenelles; place on top of pineapple at right angles. Place 2 more pineapple batons on top of rice, facing in same direction as first two, then top with another rice quenelle. Garnish with 1 piece dried pineapple and 1 mint sprig. Drizzle with 2 tablespoons pomegranate syrup; sprinkle with 1 tablespoon pineapple and strawberry brunoise.

Recipe by Astrid Auchmuty, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Student Finalist


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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