Best 6 Pineapple Pilaf Recipes

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Tantalize your taste buds with the vibrant flavors of Pineapple Pilaf, a delectable dish that effortlessly blends the sweet and savory. This culinary creation showcases fragrant basmati rice cooked to perfection, infused with the tropical essence of pineapple, aromatic spices, and a hint of tangy lemon. As you savor each spoonful, the explosion of flavors will transport you to a tropical paradise. Our collection of recipes offers a diverse range of Pineapple Pilaf variations, catering to different dietary preferences and culinary expertise. From the classic recipe that stays true to tradition to innovative fusion dishes that introduce exciting flavor combinations, there's a perfect recipe for every palate. Embark on a culinary adventure and discover the delightful harmony of flavors that Pineapple Pilaf has to offer.

Let's cook with our recipes!

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF



Pineapple-Glazed Chicken Breasts with Couscous Pilaf image

Enjoy your dinner with these pineapple glazed chicken breasts - a wonderful meal that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

2 tablespoons finely chopped red bell pepper
1/4 teaspoon chicken-flavor instant bouillon
3/4 cup water
1/2 cup uncooked couscous
2 tablespoons sliced green onions (2 medium)
1/4 cup pineapple preserves
2 teaspoons sweet hot mustard
2 boneless skinless chicken breast halves (about 1/2 lb)
2 teaspoons water

Steps:

  • In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
  • Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
  • Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
  • Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

Nutrition Facts : Calories 410, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 21 g

PINEAPPLE PILAF



Pineapple Pilaf image

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.

Provided by PetsRus

Categories     Pineapple

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
  • Add the pineapple-raisin mixture and the boiling stock or water.
  • Bring to the boil, lower the heat and cover the pan.
  • Simmer for 20 minutes or until all the liquid is absorbed.
  • Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

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

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

PINEAPPLE RICE PILAF



PINEAPPLE RICE PILAF image

Yield 6 servings

Number Of Ingredients 8

1 1/2 tablespoons butter
1 1/2 cups uncooked long-grain white rice
1/2 teaspoon curry powder
1 can (14 1/2 ounces) reduced-sodium, chicken broth
1 can (8 ounces) crushed pineapple, undrained
1/2 cup toasted slivered almonds
1/2 cup sliced green onions
Salt and pepper, to taste

Steps:

  • Preparation Time: Approximately 10 minutes Cook Time: Approximately 20 minutes Preparation: Melt the butter in a medium saucepan over medium heat. Mix in the rice and curry powder and stir until the rice is lightly browned and the curry is very aromatic. Turn up the heat to high and stir in the broth and pineapple. Bring to a boil and reduce the heat to low. Cover the pan and simmer gently for about 15 minutes. Turn off the heat and set aside for 5 minutes. Just before serving, mix in the almonds and green onions and season to taste with salt and pepper. Servings: 6 Nutritional Information Per Serving: 295 calories; 9 g fat; 8 mg cholesterol; 84 mg sodium; 46 g carbohydrate; 2 g fiber; 8 g protein.

PINEAPPLE RICE PILAF



Pineapple Rice Pilaf image

Make and share this Pineapple Rice Pilaf recipe from Food.com.

Provided by cannedfood

Categories     Rice

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
1 1/2 cups uncooked long-grain white rice
1/2 teaspoon curry powder
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (8 ounce) can crushed pineapple, undrained
1/2 cup toasted slivered almonds
1/2 cup sliced green onion
salt and pepper, to taste

Steps:

  • Melt the butter in a medium saucepan over medium heat. Mix in the rice and curry powder and stir until the rice is lightly browned and the curry is very aromatic. Turn up the heat to high and stir in the broth and pineapple. Bring to a boil and reduce the heat to low. Cover the pan and simmer gently for about 15 minutes. Turn off the heat and set aside for 5 minutes. Just before serving, mix in the almonds and green onions and season to taste with salt and pepper.
  • Nutritional Information Per Serving: 295 calories; 9 g fat; 8 mg cholesterol; 84 mg sodium; 46 g carbohydrate; 2 g fiber; 8 g protein.

MACADAMIA-PINEAPPLE RICE PILAF



Macadamia-Pineapple Rice Pilaf image

Number Of Ingredients 13

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 day-old rice: Day-old rice is less sticky and more likely to remain separate and fluffy after cooking.
  • Rinse the rice: Rinsing the rice removes excess starch, which can make the pilaf gummy.
  • Toast the rice: Toasting the rice before cooking helps to bring out its flavor and give it a slightly nutty aroma.
  • Use a good quality broth: The broth is the base of the pilaf, so it's important to use a good quality broth that is flavorful and has a rich taste. You can use chicken, beef, vegetable, or even fish broth.
  • Add aromatics: Aromatics like onions, garlic, and ginger help to add flavor and depth to the pilaf.
  • Use fresh pineapple: Fresh pineapple is the best choice for this recipe. It's sweeter and more flavorful than canned pineapple.
  • Add nuts and seeds: Nuts and seeds add a crunchy texture and a boost of flavor to the pilaf. Some popular choices include almonds, cashews, pecans, walnuts, and sunflower seeds.
  • Garnish with herbs: Fresh herbs like cilantro, parsley, or mint add a pop of color and freshness to the pilaf.

Conclusion:

Pineapple pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. When preparing pineapple pilaf, it is important to select ripe pineapple for the dish. The rice should also not be overcooked as the result will be a mushy pilaf. Different types of nuts and seeds can be added to the recipe to enhance the taste and texture of the pilaf. Pineapple pilaf can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. This makes it an excellent meal preparation option.

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