Pineapple Rice

Serves: 4-6


1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Cilantro and Roasted Onion, Persian Lime, Garlic, Chipotle, Harissa, Baklouti Green Chili, or a Combination of Choice (We like ½ Cilantro and Roasted Onion and ½ Persian Lime)

½-1 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional (I can’t really taste much heat using ½ tsp, just flavor, but your call)

4 spring onions, roots removed, whites sliced

2 cloves garlic, chopped

1 cup raw Basmati or Jasmine rice

1 cup canned, crushed pineapple (20oz can), drained*

1 ½ cup water

2 Tbsp soy sauce

1 tsp mild curry powder

2 Tbsp Flying Olive Pineapple or Coconut Balsamic Vinegar

½ tsp salt

¼ cup cilantro, chopped (more to taste)


Heat the Flying Olive EVOO of Choice in a large skillet over medium heat. When it shimmers, add the green onions and sauté for about 2-4 minutes until just beginning to brown. Add the garlic and cook for an additional 30 seconds-1 minute just until fragrant.

Add the rice and sauté, stirring frequently. When the rice begins to become translucent, add the pineapple, water, soy sauce, curry powder, Flying Olive Balsamic Vinegar of Choice, and salt. Stir everything together and bring to a boil. Cover and turn down to a simmer.

Cook for approximately 15-20 minutes until the rice is done. Remove from the heat, fluff with a fork, and add the cilantro reserving a little for garnish. Serve.

*I needed pineapple juice for the Caribbean Chicken dish and was left with all the pineapple. Voila, this recipe was born.

Submitted by Barb L.