Curried Rice with Pineapple

Spicy sweet tonight? -- just sauté curry and garlic, add in Dole pineapple and Minute Brown Rice, simmer for 5 minutes and dinner's ready!

Makes 4 Servings


1 can (8 oz.) pineapple chunks
2/3 cup reduced sodium chicken broth
1 tsp olive oil
1 1/2 tsps curry powder
1 each minced garlic
1 Tbsp packed brown sugar
zest of 1 lime
1 cup Minute® Brown Rice, uncooked
1/2 cup toasted sliced almonds
1 green onion, sliced


  • Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
  • Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
  • Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
  • Stir in sliced almonds and top with green onions.
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