Start by prepping your ingredients for the Pineapple Lime Rice recipe. Dice one onion and mince two cloves of garlic, then set them aside. Cut ½ cup of fresh or canned pineapple into ¼-inch pieces and zest and juice two limes, reserving the zest for later.

In a medium saucepan or your Instant Pot, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbly, add the diced onion and minced garlic, sautéing for about 3-5 minutes.

Add 1 cup of long-grain white rice to the pan, stirring constantly for 1-2 minutes.

In a separate pot, heat 1 cup of pineapple juice with 1 cup of water until it just reaches a boil. Carefully pour this hot liquid into the rice mixture, then add ½ teaspoon of kosher salt, the diced pineapple, and the reserved lime zest.

If using the Instant Pot, seal the lid and set it to the 'rice' cooking mode. For stovetop preparation, cover the saucepan with a lid and reduce the heat to low. Let it simmer for 20 minutes without lifting the lid.

Once the cooking time is up, let the Instant Pot release pressure naturally, or remove the lid from the saucepan. Fluff your Pineapple Lime Rice with a fork to separate the grains, then stir in the lime juice and chopped cilantro.