Total Time
Prep 25 mins
Cook 30 mins

This pilaf is nice served with pork or chicken. You can use tinned/canned pineapple, but then try to use those in natural juice. I sometimes add 4-6 oz frozen peas.

Ingredients Nutrition


  1. In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
  2. Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
  3. Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
  4. Add the pineapple-raisin mixture and the boiling stock or water.
  5. Bring to the boil, lower the heat and cover the pan.
  6. Simmer for 20 minutes or until all the liquid is absorbed.
  7. Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
Most Helpful

Honestly, I was a bit nervous about this dish, as it is much different than anything Ive ever made. However, I found it to be absolutely delicious! I added a bit of ground cardamom as Rita did, because I thought it was an excellent suggestion :-) I loved the addition of pineapples and raisins! I cant eat pineapple very often, but boy this is worth it. The dish is fabulous!!! I served with a bit of chopped parsley to garnish. Thanks for this wonderful recipe! I might even be able to get my family to try this next time I am home, hehe. Thanks again!!!

love4culinary September 29, 2003

Loved this served it with our Easter ham. I did have to skip the heat because of the company. But will make it again with it. I also added ground cardamom in place of the coriander.

Rita~ April 21, 2003

We love this recipe! I use toasted pine nuts instead of cashwe nuts and it is divine. Thank you Pets'R'Us

mellen2 September 14, 2008