In a medium saucepan, add jasmine rice, water, unsalted butter, crushed pineapple, kosher salt, and granulated sugar. Stir thoroughly until combined.

Place the saucepan over medium-high heat and bring to a rolling boil, about 5–7 minutes.

Once boiling, reduce heat to low, cover with a lid, and let simmer for 15–20 minutes until the liquid is absorbed.

After cooking, remove from heat and squeeze the juice of half a fresh lime over the rice. Fluff with a fork.

Transfer rice to a serving bowl and sprinkle with chopped green onions before serving.