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Prep Time

Prep Time

10 min

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Total Time

20 min

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Calories per serving


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Ingredients (10)
  • 1 can (8 oz) DOLE® Pineapple Chunks
  • about 2/3 cup reduced sodium chicken broth
  • 1-1/2 tsp curry powder
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 tbsp packed brown sugar
  • 1 grated lime peel
  • 1 cup MINUTE® Brown Rice, uncooked
  • 1/2 cup almonds, sliced and toasted
  • 1 green onion, sliced
  1. Drain pineapple chunks, reserving juice.  Add chicken broth to equal 1 cup liquid.  Set aside.
  2. Saute curry powder and garlic in oil in medium saucepan over medium heat, stirring 2 to 3 minutes or until garlic is lightly browned.
  3. Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil.  Stir in rice; cover and remove from heat.  Let stand 5 to 10 minutes or until liquid is absorbed.  Fluff with fork.  Stir in sliced almonds and top with green onions.