Pineapple Pilaf Recipes

MACADAMIA AND PINEAPPLE RICE PILAF

Macadamia and Pineapple Rice Pilaf image

Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.

Provided by LifeIsGood

Categories Pineapple

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons garlic, minced
1/2 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
3 cups chicken stock
1/2 cup raisins (either dark or golden)
1/2 cup roasted macadamia nuts, preferably unsalted, chopped
1 -2 sage leaf, chopped
1/2 teaspoon kosher salt
1/3 cup cilantro, chopped (or more, if you love cilantro!)
1 cup pineapple, diced

Steps:

Preheat your oven to 375 degrees F.
In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color).
Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.
Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.

Nutrition Facts : Calories 546.7, Fat 18.4, SaturatedFat 4.6, Cholesterol 13, Sodium 484.1, Carbohydrate 85.5, Fiber 4, Sugar 19.3, Protein 11.9

PINEAPPLE PILAF

Pineapple Pilaf image

This pilaf is nice served with pork or chicken. You can use tinned/canned pineapple, but then try to use those in natural juice. I sometimes add 4-6 oz frozen peas.

Provided by PetsRus

Categories Pineapple

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces butter
12 ounces fresh pineapple, cut in chunks
2 ounces raisins
1 1/2 cups finely chopped green onions
1 green chili pepper, deseeded and finely chopped (optional)
4 ounces cashew nuts, roughly chopped
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
12 ounces washed and drained long grain rice
1 teaspoon salt
600 ml boiling chicken stock or 600 ml water
chopped parsley, to serve (optional)

Steps:

In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
Add the pineapple-raisin mixture and the boiling stock or water.
Bring to the boil, lower the heat and cover the pan.
Simmer for 20 minutes or until all the liquid is absorbed.
Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

PINEAPPLE RICE PILAF

Pineapple Rice Pilaf image

Make and share this Pineapple Rice Pilaf recipe from Food.com.

Provided by cannedfood

Categories Rice

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
1 1/2 cups uncooked long-grain white rice
1/2 teaspoon curry powder
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (8 ounce) can crushed pineapple, undrained
1/2 cup toasted slivered almonds
1/2 cup sliced green onion
salt and pepper, to taste

Steps:

Melt the butter in a medium saucepan over medium heat. Mix in the rice and curry powder and stir until the rice is lightly browned and the curry is very aromatic. Turn up the heat to high and stir in the broth and pineapple. Bring to a boil and reduce the heat to low. Cover the pan and simmer gently for about 15 minutes. Turn off the heat and set aside for 5 minutes. Just before serving, mix in the almonds and green onions and season to taste with salt and pepper.
Nutritional Information Per Serving: 295 calories; 9 g fat; 8 mg cholesterol; 84 mg sodium; 46 g carbohydrate; 2 g fiber; 8 g protein.

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