Pineapple Coconut Aloha Rice

Red bell pepper, celery and onions are sautéed in coconut milk to flavor the brown rice. Pineapple’s unique sweetness and a macadamia nut kick give this side dish a distinctly tropical twist. This recipe comes to us from Julieanna Hever, The Plant Based Dietitian.

Serves 8

  • 1/2 cup light coconut milk
  • 1 medium onion, chopped
  • 1/2 cup carrots, chopped
  • 3/4 bunch celery, chopped
  • 1 medium red pepper, chopped
  • 4 cups brown rice, cooked according to package directions
  • 1.5 cups pineapple, chopped
  • 3/4 cups macadamia nuts, chopped
  • 1/2 cup low sodium teriyaki sauce
  • salt and pepper, to taste

Pour the light coconut milk to a sauté pan over medium-high heat. Place chopped onion, carrots, celery and red pepper into the pan. Sauté for about 5 minutes, or until vegetables have softened.

Place cooked brown rice in a large bowl. Add the coconut sauté, pineapple, macadamia nuts and teriyaki sauce. Season with salt and pepper to taste and enjoy.

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Nutrition Information

Pineapple Coconut Aloha Rice

Servings per Recipe: 8

Amount per Serving

Calories:  456

Calories from Fat:  83

Total Fat:  9.2g

Saturated Fat:  2.1g

Cholesterol:  0mg

Sodium:  742mg

Potassium:  501mg

Carbohydrates:  83.4g

Dietary Fiber:  5.8g

Protein:  9.9g

Sugars:  8.6g

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