Curried Rice with Pineapple
from http://www.dole.com/

1 can (8 oz.) DOLE® Pineapple Chunks
Reduced sodium chicken broth, as needed (about 2/3 cup)
1-1/2 teaspoons curry powder
1 garlic clove, minced
1 teaspoon olive oil
1 tablespoon packed brown sugar
Grated peel of 1 lime
1 cup MINUTE® Brown Rice, uncooked
1/2 cup sliced almonds, toasted
1 green onion, sliced

Drain pineapple chunks, reserving juice. Add chicken broth to equal 1 cup liquid. Set aside.

Saute curry powder and garlic in oil in medium saucepan over medium heat, stirring 2 to 3 minutes or until garlic is lightly browned.

Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice; cover and remove from heat.

Let stand 5 to 10 minutes or until liquid is absorbed. Fluff with fork. Stir in sliced almonds and top with green onions.

4 servings