These week’s recipes is all gonna be about keeping your kitchen cool, no oven involved! We will use the stove top, crock pot, and microwave to get all the recipes prepared. Now today’s recipe is a side dish to accompany the Hawaiian grilled chicken I shared on Friday last week. However, the remaining recipes this week will all be main dishes.
Now this rice recipe is the perfect compliment to the hawaiian grilled chicken. It would also go well with and shrimp or chicken recipes that have that tropical flair or sweetness from pineapple. You could even mix in some shredded coconut for added texture and sweetness if you’d like. Now I liked the amount of pineapple in the rice, but some of my family said it was too much. So you can play with that amount if you’d like. For me, you can never have too much pineapple.
The time is fast approach for my cookbook release. They are many blogs that will be giving away a copy. I will include a link for you as they come up. I will of course be doing some giveaways too as we get closer for ya. You can enter right now for a copy over at Stockpiling Moms. If you want to make sure you get a copy, you can always pre-order the book right now for a great price!
- 1 (20 oz) can of pineapple tidbits, drained and juice reserved
- 3/4 cups uncooked long grain rice
- 1/2 tsp salt
- 3 diced green onions
- Take your reserved pineapple juice and add enough water to get 1 3/4 cups of liquid.
- In a medium sauce pan, combine the liquid, rice, and salt.
- Bring to a boil and then reduce heat to a simmer and cover. Simmer for 18 minutes until rice is tender and the liquid is absorbed. It is ok to have a very small amount of liquid in the rice.
- Add the pineapple to the rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.
- Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Serve. Makes 6 servings.
Adapted from Better Homes and Gardens.