Ingredients for Pineapple Pilaf
- 4 tablespoons butter
- 1 cup diced pineapple (fresh or canned in natural juice)
- 1/2 cup raisins
- 1/2 cup chopped green onions
- Green Chili Pepper
- Cashew Nuts
- Ground Coriander
- Cayenne Pepper
- Long Grain Rice
- 1 teaspoon salt
- Chicken Stock
- Chopped fresh parsley, for garnish (optional)
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How to Make Pineapple Pilaf
- Melt 2 tablespoons of butter in a frying pan over medium heat. Add 1 cup of diced pineapple and 1/2 cup raisins. Sauté for 2-3 minutes, until the pineapple is lightly browned. Remove from heat and set aside.
- In a large pan, melt the remaining 2 tablespoons of butter over medium heat. Add 1/2 cup chopped green onions and sauté for 1 minute. Stir in 1/2 cup chopped nuts (such as pecans or cashews), 1 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional), and 1-2 finely chopped chili peppers (optional). Sauté for 2 minutes.
- Add 1 1/2 cups of long-grain rice and 1 teaspoon of salt to the pan. Fry for 3-4 minutes, stirring constantly, until the rice is lightly toasted.
- Add the pineapple and raisin mixture and 2 1/2 cups of boiling chicken or vegetable stock (or water).
- Bring to a boil, then reduce heat to low, cover the pan tightly, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
- Stir in 4-6 ounces of frozen peas (optional) during the last 2 minutes of cooking.
- Remove from heat and let the pilaf rest, covered, for 10 minutes before fluffing with a fork. Garnish with chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
88g
Fat
71g
Carbs
36g
