1/1 Photo of Macadamia and Pineapple Rice Pilaf
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.
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Units: US | Metric
- 14.79 ml unsalted butter
- 354.88 ml long-grain white rice
- 9.85 ml garlic, minced
- 118.29 ml red bell pepper, diced
- 59.14 ml yellow bell pepper, diced
- 709.77 ml chicken stock
- 118.29 ml raisins (either dark or golden)
- 118.29 ml roasted macadamia nuts, preferably unsalted, chopped
- 1-2 sage leaf, chopped
- 2.46 ml kosher salt
- 78.07 ml cilantro, chopped (or more, if you love cilantro!)
- 236.59 ml pineapple, diced
- 1Preheat your oven to 375 degrees F.
- 2In 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).
- 3Add 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.
- 4Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
- 5Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.
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Nutritional Facts for Macadamia and Pineapple Rice Pilaf
Serving Size: 1 (360 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 546.7
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 4.5 g
- Cholesterol 13.0 mg
- Sodium 484.1 mg
- Total Carbohydrate 85.5 g
- Dietary Fiber 4.0 g
- Sugars 19.2 g
- Protein 11.9 g
The following items or measurements are not included: