Best 2 Macadamia Pineapple Rice Pilaf Recipes

**Indulge in a Tropical Symphony of Flavors: Macadamia Pineapple Rice Pilaf**

Embark on a culinary journey to the heart of the tropics with our tantalizing Macadamia Pineapple Rice Pilaf. This delectable dish, a harmonious blend of sweet pineapple, crunchy macadamia nuts, and fluffy rice, promises an explosion of flavors that will transport your taste buds to paradise. Accompanied by three additional delectable recipes – Tangy Pineapple Salsa, Tropical Fruit Salad, and Creamy Coconut Rice Pudding – this comprehensive guide offers a complete tropical feast. Prepare to embark on a sensory adventure as you explore the vibrant flavors of this enticing cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MACADAMIA AND PINEAPPLE RICE PILAF

Macadamia and Pineapple Rice Pilaf image

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.

Provided by LifeIsGood

Categories Pineapple

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons garlic, minced
1/2 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
3 cups chicken stock
1/2 cup raisins (either dark or golden)
1/2 cup roasted macadamia nuts, preferably unsalted, chopped
1 -2 sage leaf, chopped
1/2 teaspoon kosher salt
1/3 cup cilantro, chopped (or more, if you love cilantro!)
1 cup pineapple, diced

Steps:

Preheat your oven to 375 degrees F.
In 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).
Add 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.
Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.

Nutrition Facts : Calories 546.7, Fat 18.4, SaturatedFat 4.6, Cholesterol 13, Sodium 484.1, Carbohydrate 85.5, Fiber 4, Sugar 19.3, Protein 11.9

MACADAMIA-PINEAPPLE RICE PILAF

Macadamia-Pineapple Rice Pilaf image

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
1 1/2 cups long-grain white rice
2 teaspoons minced garlic
1 medium white onion, diced
1/4 red bell pepper, seeded and diced
1/4 yellow bell pepper, seeded and diced
3 cups strong chicken stock
1/2 cup golden raisins
1/2 cup chopped macadamia nut
1 fresh sage leaf
salt to taste
1/3 cup chopped fresh cilantro
1 cup diced pineapple, reserve juice

Steps:

Preheat oven to 375°. In a flame-proof casserole, melt butter on medium-high heat and add rice. Stir for a few seconds until rice is coated, but not long enough to let rice change color. Add garlic, onion, and red and yellow bell peppers, and cook for a few more seconds. Add chicken stock and bring mixture to a gentle boil. Add raisins, nuts, sage, and salt. Cover and place in oven and bake for 30 minutes. Remove dish from oven and let it rest (without uncovering) for another 10 minutes. Add the cilantro and pineapple bits. Season, if necessary, and serve at once. Note: May mix chicken stock and syrup from pineapple to make up the 3 cups of liquid needed. If using salted macadamia nuts, remember to adjust seasonings.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use high-quality ingredients: The better the ingredients, the better the pilaf will taste. Use fresh pineapple, ripe macadamia nuts, and high-quality rice.
Toast the rice: Toasting the rice before cooking it helps to bring out its flavor and give the pilaf a nutty aroma.
Use a good quality broth: The broth is an important part of the pilaf, so use a good quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or a combination of the two.
Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
Add the pineapple and macadamia nuts at the end of cooking: This will help to prevent the pineapple from becoming too soft and the macadamia nuts from becoming too chewy.
Serve the pilaf hot: Pilaf is best served hot, so make sure to eat it as soon as it is cooked.

Conclusion:

Macadamia pineapple rice pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at parties or potlucks. With its combination of sweet pineapple, crunchy macadamia nuts, and fluffy rice, this pilaf is sure to be a hit with everyone who tries it.