In a medium saucepan, combine 1 cup jasmine rice, 1 1/2 cups water, 2 tablespoons unsalted butter, 1 can crushed pineapple (including juice), 1 teaspoon kosher salt, and 1 tablespoon granulated sugar. Stir well to ensure rice is evenly distributed.

Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. Should take about 5 minutes.

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

Remove from heat and let sit, still covered, for an additional 5 minutes. Squeeze juice of 1 lime over rice and fluff gently with a fork.

Transfer to serving dish and garnish with chopped green onions. Serve hot with grilled meats.