Ingredients
1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained1/2 cup finely chopped onion2 tablespoons butter2-1/2 cups uncooked long grain rice2 garlic cloves, minced1 tablespoon curry powder5 cups chicken or vegetable broth1 tablespoon soy sauce1 jalapeno pepper, seeded and chopped, optional4 green onions, chopped
Preparation
Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.
