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Curried Pineapple Rice

 Curried Pineapple Rice
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."
12-14 ServingsPrep: 20 min. Cook: 20 min.

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

  • 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).
  • 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.
  • Stir in green onions and pineapple chunks. Spoon into pineapple
  • shell. Replenish as needed or place remaining rice in another

2 of 2

Curried Pineapple Rice (continued)

Directions (continued)

  • serving bowl. Yield: 12-14 servings.
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.