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Curried Pineapple Rice



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


  1. In a large saucepan, sauté 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.
  2. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
  3. Stir in green onions and pineapple chunks.

Serves 12 to 14

Nutritional Analysis: One 3/4 cup serving (prepared with low-sodium broth and light soy sauce) equals: 178 calories, 96 mg sodium, 1 mg cholesterol, 34 gm carbohydrate, 4 gm protein, 3 gm fat

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit


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