In a medium saucepan, add 1 cup of jasmine rice, 1½ cups of water, and 1 tablespoon of unsalted butter. Then, include the can of crushed pineapple with its juice, ½ teaspoon of kosher salt, and 1 tablespoon of granulated sugar. Stir everything together until well combined.

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally. This process takes about 5 minutes.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15 to 20 minutes, or until the rice is tender and all the liquid is absorbed.

Remove the saucepan from the heat and uncover it. Squeeze 1½ tablespoons of fresh lime juice directly over the hot rice. Using a fork, gently fluff the rice to incorporate the lime juice evenly.

Transfer the finished Hawaiian Pineapple Rice to a serving bowl. Sprinkle 2 tablespoons of chopped green onions on top as a garnish. Serve hot.