1/1 Photo of Pineapple Pilaf
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.
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Units: US | Metric
- 3 ounces butter
- 12 ounces fresh pineapple, cut in chunks
- 2 ounces raisins
- 1 1/2 cups finely chopped green onions
- 1 green chili pepper, deseeded and finely chopped (optional)
- 4 ounces cashew nuts, roughly chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 12 ounces washed and drained long grain rice
- 1 teaspoon salt
- 600 ml boiling chicken stock or 600 ml water
- chopped parsley, to serve (optional)
- 1In 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.
- 2Melt 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.
- 3Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
- 4Add the pineapple-raisin mixture and the boiling stock or water.
- 5Bring to the boil, lower the heat and cover the pan.
- 6Simmer for 20 minutes or until all the liquid is absorbed.
- 7Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
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Nutritional Facts for Pineapple Pilaf
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 783.6
- Calories from Fat 299
- Total Fat 33.2 g
- Saturated Fat 14.2 g
- Cholesterol 50.2 mg
- Sodium 1117.3 mg
- Total Carbohydrate 109.0 g
- Dietary Fiber 4.9 g
- Sugars 22.0 g
- Protein 16.1 g