Rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear.

In a medium saucepan, combine the rinsed jasmine rice and 2 cups of full-fat coconut milk. Bring to a gentle boil over medium heat.

Reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and has absorbed most coconut milk.

Remove from heat and stir in ½ cup of granulated sugar and 1 cup of pineapple chunks until fully combined.

Add 1 teaspoon of vanilla extract and stir well. Allow to rest for a few minutes.

Let cool slightly for about 10 minutes before serving, warm or chilled.