Simple and delicious pineapple rice made with fresh pineapple, precooked rice, curry powder, nuts and raisins.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 1
  • Category: Main Course
  • Cuisine: world

Ingredients

  • ¾ to 1 cup precooked rice ((any non sticky variety))
  • 1 to 2 tbsp butter (or oil)
  • ¾ tbsp garlic (chopped)
  • 8 to 10 cashews (split)
  • raisins (as desired)
  • ½ cup spring onions (and capsicum / bell peppers)
  • 1 green chili ((serrano pepper))
  • ½ tsp curry powder ((optional) (for kids 1/4 tsp works good))
  • 2 tsp soya sauce
  • salt (as needed)
  • 1 cup pineapple (chunks)
  • 1 tbsp coriander leaves (/ cilantro (chopped), fresh)
  • oil (little more)

Method

  1. Heat a pan with butter or oil, fry cashews till lightly golden, add raisins and then garlic. Saute until it smells good.
  2. Add chilli, bell peppers, spring onions. Fry until the peppers are lightly cooked but crunchy.
  3. Add soya sauce, salt and curry powder if using. Mix well. Add in the pineapple chunks.
  4. Saute the pineapples for about 2 minutes. Add the rice and then the chopped cilantro.
  5. Toss everything well and fry for 2 to 3 minutes. Serve pineapple rice hot or warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.