1 can (8 oz.) pineapple chunks
2/3 cup reduced sodium chicken broth
1 teaspoon olive oil
1½ teaspoons curry powder
1 clove garlic, minced
1 tablespoon brown sugar, packed
grated peel of 1 lime
1 cup brown rice, uncooked
1/2 cup sliced almonds, toasted
1 green onion, sliced
- Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
- Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 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. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
- Stir in sliced almonds and top with green onions.