Ingredients
6
slices fresh pineapple (1/4 inch thick)
1
cup uncooked jasmine rice
1
can (11.8 oz) coconut water
1/4
teaspoon salt
1/4
cup chopped macadamia nuts, toasted
4
medium green onions, thinly sliced (1/4 cup)
Preparation
Heat grill pan or gas or charcoal grill. Place pineapple slices on grill over high heat. Cook uncovered 4 to 8 minutes, turning once, until light brown. Coarsely chop pineapple; set aside.
Cook rice as directed on package, using coconut water as liquid and adding salt. Let stand 5 minutes or until flavors are blended. Fluff rice with fork; stir in grilled pineapple, nuts and onions.
