This rice dish is a delicious alternative to a regular salad and also makes a great accompaniment to a range of meals if you take out the chicken. As a side dish I think it goes great with fish. Simply dish up, dine on your balcony with a flower in your hair and you’ll feel as though you’re straight off the plane from
What you’ll need
1½ cups jasmine or basmati rice
500ml chicken stock
1/3 cup slivered almonds
210g tin pineapple in juice
¼ cup shredded coconut
1 tablespoon of curry powder
1 tablespoon brown sugar
1 tablespoon finely grated ginger
¼ cup olive oil
1 tablespoon white wine vinegar
1 carrot, grated coarsely
2 green onions, sliced finely
What to do
Cook rice. Toast nuts in a small frying pan until golden. Cool. Cut chicken into even sized pieces (approx. 5cm x 2cm) and poach in chicken stock until just cooked, about 5minutes.
Combine the pineapple and juice, coconut, curry powder, sugar, ginger, oil and vinegar in a large bowl Stir and season to taste.
Toss the carrot and onion through the cooked rice, add thinly sliced chicken and then pour the pineapple mixture over and stir well.
Photos by Krissie.