Add the rice to a medium sauce pot. Mince the garlic and add it to the pot along with the salt, thyme, and crushed red pepper. Drain the can of black beans and then add them to the pot. Lastly, add the can of coconut milk and 1.5 cups of water. Stir briefly to combine the ingredients.
Place a lid on the pot and bring it up to a full boil over high heat. As soon as it reaches a full boil, turn the heat down to low and allow it to continue to simmer for 20 minutes. Make sure that it’s still simmering after turning the heat down to low. If it is not, increase the heat slightly.
After 20 minutes, turn off the heat and allow the pot to rest undisturbed for an additional 20 minutes. The rice will continue to steam during this time.
After the final 20 minutes, remove the lid and fluff with a fork (it won’t look pretty at first because the coconut cream will be on top). Drain the pineapple and roughly chop the cilantro. Fold both the pineapple and cilantro into the rice mixture then serve.