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Curried Pineapple Rice

Total Time

Prep: 20 min. Cook: 20 min.

Makes

14 servings

Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."

Ingredients

  • 1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 2-1/2 cups uncooked long grain rice
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 5 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 jalapeno pepper, seeded and chopped, optional
  • 4 green onions, chopped

Directions

  1. Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
  2. In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
  3. Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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