Curried Pineapple Rice

• 1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
• 1/2 cup finely chopped onion
• 2 tablespoons butter
• 2-1/2 cups uncooked long grain rice
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 5 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 jalapeno pepper, seeded and chopped, optional
• 4 green onions, chopped

1. Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
2. In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
3. Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.

pineapple, onion, butter, long grain rice, garlic, curry powder, chicken, soy sauce, pepper, green onions

Taken from www.tasteofhome.com/recipes/curried-pineapple-rice/ (may not work)