Macadamia And Pineapple Rice Pilaf
A vibrant rice pilaf featuring toasted macadamia nuts, sweet pineapple, and colorful peppers, perfect for a tropical-inspired side or vegetarian main dish.
Ingredients
- 1 Tbsp unsalted butter ⓘ
- 1 1/2 cups long grain white rice
- 2 tsp minced garlic ⓘ
- 1/4 cup diced red bell pepper ⓘ
- 1/4 cup diced yellow bell pepper ⓘ
- 3 cups chicken stock ⓘ
- 1/2 cup golden raisins ⓘ
- 1/2 cup chopped roasted macadamia nuts ⓘ
- 1 sage leaf ⓘ
- 1/2 tsp salt ⓘ
- 1/3 cup chopped fresh cilantro or parsley ⓘ
- 1 cup diced pineapple ⓘ
Instructions
- Melt butter in a flameproof casserole over medium heat; add rice and stir until coated with butter.
- Add minced garlic and stir a few seconds, not long enough for rice to change color.
- Add diced red and yellow bell peppers and cook a few seconds, not long enough for peppers to change color.
- Pour in chicken stock; bring the mixture gently to a boil.
- Add golden raisins, chopped roasted macadamia nuts, sage leaf, and salt.
- Cover and bake at 375°F (190°C) for 18 minutes.
- Remove from oven and let cool about 10 minutes.
- Stir in chopped cilantro and diced pineapple.
- Serve immediately.
Tips & Substitutions
For added flavor, consider toasting the rice in the melted butter until slightly golden before adding the garlic. If you don’t have macadamia nuts, cashews or almonds can be a good substitute. Fresh herbs can be swapped; if cilantro isn’t your preference, parsley works well too. If you prefer a different protein, adding grilled chicken or shrimp can elevate the dish.
Serving Suggestions
This pilaf is a delightful side dish, especially alongside grilled chicken or seafood. For a complete meal, serve it with a fresh salad or pair it with Portuguese Kale Soup for a comforting combination. Garnish with extra cilantro or parsley for a fresh touch before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to a pan and warm over medium heat, stirring occasionally until heated through. This will help revive the texture of the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Macadamia And Pineapple Rice Pilaf contains roughly 941 calories, with 14g protein, 82g carbohydrates, and 66g fat. It is an excellent source of vitamin C (445% of the Daily Value), vitamin A (87% of the Daily Value), and iron (82% of the Daily Value). Note that it is relatively high in sodium, at 1322mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Adjust the chicken stock to about 4 cups and increase the baking time to approximately 35-40 minutes. Be sure to check the rice for doneness before serving.
Can I make this dish ahead of time?
Absolutely! You can prepare the pilaf up to the baking step, let it cool, and then refrigerate it. When you're ready to serve, simply bake it as directed. The flavors will meld beautifully, making it even more delicious.
Is there a vegetarian version of this recipe?
Yes, you can easily make this dish vegetarian by substituting vegetable broth for chicken stock. Additionally, you might want to add some sautéed mushrooms or tofu for extra protein and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).