Curried Pineapple Rice Recipe
Curried Pineapple Rice Recipe photo by Taste of Home

Curried Pineapple Rice Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 12-14 servings

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

Nutritional Facts

One 3/4-cup serving (prepared with reduced-sodium broth and reduced-sodium soy sauce) equals 178 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 96 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.

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. Yield: 12-14 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Curried Pineapple Rice in Quick Cooking July/August 1999, p57

Nutritional Facts

One 3/4-cup serving (prepared with reduced-sodium broth and reduced-sodium soy sauce) equals 178 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 96 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.

Reviews for Curried Pineapple Rice

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 9, 2011

"A good recipe to have on hand. I would and have made it more than once. I also used green pepper instead of OR in addition to Jalapeno. I also use lite soy sauce. Oftern I add left over chicken, or pork. Carrot slices and snow peas also work very well. Pluse adding veggies is a great way to up the fiber and lower the carbs a little depending on what veggies you addand how much. Try stirring some green onion in, including the gree parts. It adds color and looks nice. I add the green onion in during the last 5 min of cookingA great take to work recipe for those who pack lunch. Freezez well too."

MY REVIEW
Reviewed May. 7, 2011

"Made a meal of this. Served 4-5.Halved this recipe, but kept all the pineapple. Left out the jalapeno and green onions. Added 1/2 orange bell pepper (chopped), 1/4 pound frozen salad shrimp, and home-grown garlic chives.Added the bell pepper and shrimp after the rice was done and cooked until the shrimp were thawed. Sprinkled the chives on top when serving.Even the 16 month-old liked it!"

MY REVIEW
Reviewed Jul. 7, 2008

"We loved it! The Four Z's"

MY REVIEW
Reviewed Mar. 22, 2008

"very good. I subed half of the chicken both for no sugar added pineapple juice. I also used green peppers instead of jalapeno I like the taste of lite soy better than regular too. You can easily add chunks of Cooked chicken to this to serve as a main dish. I have aso made this with some water chestnuts and / or almonds It is a great recipe to have on hand, because it is so versitle"

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