Pineapple Rice Pilaf

By Renee's Kitchen Adventures

Pineapple Rice Pilaf


  • 2 TBS unsalted butter
  • 1/2 cup orzo pasta
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup uncooked long grain rice (I like Rice Select's - Texmati®)
  • 1 cup pineapple juice
  • 1 cup low sodium, fat free chicken broth
  • 1 cup crushed pineapple, drained
  • 1/4 cup diced green pepper
  • salt and pepper, to taste
  • fresh parsley, for garnish, if desired


  1. In large non-stick skillet, on med-high heat, cook butter until melted and bubbly. Add in the orzo and allow it to cook to a golden brown. Add in the onion and cook for a few more minutes until it becomes translucent. Stir in the garlic, rice, pineapple juice, chicken broth, crushed pineapple, and green pepper.
  2. Bring to boil. Cover and reduce heat. Cook covered for about 20 minutes or until rice is tender and all the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork. Season with salt and pepper, to taste. Garnish with parsley, if desired.

Yield: 6 Servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.

Tags: rice, pineapple, sidedish, side, pilaf

Adapted from Allrecipes 

Servings - 6 servings   Serving Size - 1/6th of recipe ( a little more than a 1/2 cup)   Points Plus per Serving -  5 Points+

Calories - 173.8,   Total Fat - 4.2g,   Carb. - 31.1g,   Protein - 3.2g,   Fiber - 1.3g