Pineapple Rice Salad Recipes

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PINEAPPLE RICE CREAM SALAD



Pineapple Rice Cream Salad image

A sweet and fluffy Jello salad. The rice and pineapple add interesting texture. This is a great summer salad! The recipe is adapted from a local cookbook, contributed by a New Zealand foreign exchange student. Cook time is chill time.

Provided by Kaarin

Categories     Gelatin

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1 (20 ounce) can crushed pineapple, drained
1/2 cup pineapple juice, reserved from draining crushed pineapple
1 1/2 cups cooked rice, cold
1 (14 ounce) can sweetened condensed milk, chilled

Steps:

  • Dissolve Jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. Also chill the condensed milk for 1 hour.
  • Beat the condensed milk till thick (I use my kitchenaid mixer on high for 5 minutes.).
  • Beat Jello till light and fluffy (about 3 minutes with a mixer), then add condensed milk.
  • Fold in rice and well drained pineapple. Chill at least 1 hour.

WILD RICE AND PINEAPPLE SALAD



Wild Rice and Pineapple Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
3 tablespoons brown sugar
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh parsley leaves
1 cup vegetable oil
3 3/4 cups water
1/2 cup wild rice
1 cup white rice
1 red onion, peeled and diced small
1/2 fresh pineapple, peeled, cored, and diced medium
Salt and freshly ground black pepper
8 small fresh cilantro sprigs, for garnish

Steps:

  • Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
  • Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
  • Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.

RICE, PINEAPPLE AND CHICKEN SALAD



Rice, Pineapple and Chicken Salad image

Categories     Salad     Chicken     Fruit     Rice     Low Fat     Pineapple     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 teaspoons plus 1 tablespoon low-sodium soy sauce
1 teaspoon plus 2 tablespoons vegetable oil
4 teaspoons minced garlic
4 teaspoons minced peeled fresh ginger
12 ounces skinless boneless chicken breast halves or chicken tenders, cut crosswise into 1/2-inch strips
2 3/4 cups water
1 1/2 cups basmati rice or long-grain white rice
6 tablespoons fresh lime juice
1 cup cubed peeled pineapple
1 kiwi, peeled, cubed
3/4 cup thinly sliced green onions
1/2 cup chopped red bell pepper
4 large curly lettuce leaves

Steps:

  • Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
  • Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
  • Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
  • Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
  • Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.

CURRIED PINEAPPLE RICE



Curried Pineapple Rice image

Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12-14 servings.

Number Of Ingredients 10

1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken or vegetable broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped

Steps:

  • 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.

Nutrition Facts :

SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp and Rice Salad With Pineapple Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 17

1 cup 1/2-inch cubes pineapple
1 dried red chili pepper, seeded
1 teaspoon lemon zest
2 tablespoons lemon juice
1 small shallot, sliced
1 clove garlic, sliced
1/3 cup safflower oil
1/2 teaspoon kosher salt
A few grinds black pepper
2 tablespoons basil-flavored olive oil
1 1/4 pounds peeled rock shrimp
Salt to taste
5 cups cooked jasmine rice, cooled
3 scallions, thinly sliced
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped mint
2 tablespoons finely chopped cashews

Steps:

  • To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
  • To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
  • When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

PINEAPPLE RICE



Pineapple rice image

Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 9

1 tbsp vegetable oil
2 shallots , chopped
2 garlic cloves , chopped
1 tsp mild curry powder
600g cold cooked rice (basmati or jasmine would work best)
300g/11oz fresh pineapple chunks, cut into smaller pieces, reserving any juice
4 tbsp soy sauce
pinch sugar
finely sliced spring onion and chopped coriander

Steps:

  • Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.

Nutrition Facts : Calories 253 calories, Fat 4 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.74 milligram of sodium

SHRIMP & PINEAPPLE RICE SALAD



Shrimp & Pineapple Rice Salad image

Never thought rice pilaf could be so exciting? That's because you've never tried this rice with shrimp, pineapple and veggies.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 6 servings.

Number Of Ingredients 7

3 cups cleaned medium shrimp (1-1/2 lb.), cooked
3 cups cooked rice
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks
1 small green pepper, chopped
1/2 of a medium cucumber, chopped
4 green onions, sliced
3/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Toss all ingredients except dressing in large bowl.
  • Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 225 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

PINEAPPLE FRUIT AND RICE SALAD



Pineapple Fruit and Rice Salad image

You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

1 cup uncooked instant rice
1/2 cup Yoplait® Original 99% Fat Free pineapple or piña colada yogurt (from two 6-oz containers)
1/4 teaspoon ground cinnamon
1 cup frozen (thawed) whipped topping
1 medium unpeeled eating apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 cup seedless grape halves

Steps:

  • Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
  • In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g

PINEAPPLE ORANGE RICE WHIPPED CREAM SALAD



Pineapple Orange Rice Whipped Cream Salad image

You cook rice with pineapple and orange juice. Takes a bit longer to cook but after it is done and you add the other ingredients it is a great salad.

Provided by Montana Heart Song

Categories     Pineapple

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups calrose brand raw white rice
2 cups pineapple juice
2 cups orange juice
1 pint whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cardamom
1/8 teaspoon ground aniseed
15 ounces crushed pineapple, squeeze drained
1 (15 ounce) can mandarin oranges, drained
1 1/2 cups sweetened flaked coconut
3 kiwi fruits, sliced, then peeled (optional)
3 bananas, sliced
1/4 cup lemon juice
1/8 teaspoon nutmeg (optional)

Steps:

  • Chill a metal mixing bowl.
  • Drain canned fruit,reserve the juice.
  • Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice.
  • Place rice in microwave cooker,add juice.
  • Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool.
  • {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}.
  • In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff.
  • In bowl add lemon juice and add sliced bananas, toss to coat.Drain.
  • In large bowl, add half of the cooked cooled rice. Break apart and add half of the.
  • crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently.
  • Repeat the process with the other half of the rice and fruit and whipped cream mixture.
  • Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve.
  • Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.

Nutrition Facts : Calories 521.9, Fat 23.2, SaturatedFat 15.5, Cholesterol 65.2, Sodium 60.5, Carbohydrate 75.9, Fiber 4, Sugar 35.4, Protein 5.4

FRUIT 'N' RICE SALAD



Fruit 'N' Rice Salad image

This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 can (8 ounces) unsweetened pineapple chunks
2 cups cooked rice
1/2 cup quartered fresh strawberries
1/2 cup sliced peeled fresh pear
1/2 cup sliced peeled peach
1/2 cup sliced firm banana
2 tablespoons fat-free plain yogurt
1 tablespoon honey
4 cups fresh baby spinach

Steps:

  • Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PINEAPPLE-GINGER RICE



Pineapple-Ginger Rice image

Similar to other pineapple fried rice recipes but requires no frying. This recipe maximizes time and flavor by cooking the rice in the pineapple juices and ginger.

Provided by MINI

Categories     Rice Side Dishes

Time 30m

Yield 6

Number Of Ingredients 6

1 (20 ounce) can pineapple chunks with juice
¾ cup water, or as needed
¾ cup uncooked long-grain rice
½ teaspoon freshly grated ginger
½ teaspoon salt
3 medium green onions, white and green parts, finely chopped

Steps:

  • Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
  • Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
  • Add pineapple chunks and green onions; fluff with a fork to mix.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 33.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 2.2 g, Sodium 198 mg, Sugar 13.7 g

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