0 0
Pineapple Pilaf

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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)

Nutritional information

783.7
Calories
299 g
Calories From Fat
33.2 g
Total Fat
14.2 g
Saturated Fat
50.3 mg
Cholesterol
1117.3 mg
Sodium
109.1 g
Carbs
5 g
Dietary Fiber
22 g
Sugars
16.2 g
Protein
292g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pineapple Pilaf

Features:
    Cuisine:

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

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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
    Done

    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
    Done

    Now Add the Rice With the Salt and Fry This For 3-4 Minutes, Stirring Constantly.

    4
    Done

    Add the Pineapple-Raisin Mixture and the Boiling Stock or Water.

    5
    Done

    Bring to the Boil, Lower the Heat and Cover the Pan.

    6
    Done

    Simmer For 20 Minutes or Until All the Liquid Is Absorbed.

    7
    Done

    Let the Pilaf Rest For 10 Minutes, Serve If Desired With Chopped Parsley.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Honey Ginger Grilled Salmon
    previous
    Honey Ginger Grilled Salmon
    Moroccan Roasted Vegetables
    next
    Moroccan Roasted Vegetables
    Honey Ginger Grilled Salmon
    previous
    Honey Ginger Grilled Salmon
    Moroccan Roasted Vegetables
    next
    Moroccan Roasted Vegetables

    Add Your Comment

    four × 1 =