Curried Pineapple Rice

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Curried Pineapple Rice to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Curried Pineapple Rice, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 C. finely chopped onion
• 2 T. butter or margarine
• 2 1/2 C. uncooked long grain rice
• 2 garlic cloves, minced
• 1 T. curry powder
• 5 C. chicken broth
• 1 T. soy sauce
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 (20 oz.) can unsweetened pineapple chunks, drained,
• OR the equivalent of fresh pineapple
• 4 green onions, chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan, sauté onion in butter until tender

Step 2: Technique & Execution

Stir in rice, garlic, and curry powder

Step 3: Technique & Execution

Add broth, soy sauce and jalapeño, if desired

Step 4: Technique & Execution

Reduce heat; cover and simmer for 20 minutes

Step 5: Technique & Execution

Remove from the heat and let stand for 5 minutes or until liquid is absorbed

Step 6: Technique & Execution

Stir in green onions and pineapple chunks