Monday, April 25, 2011

Island Rice

We served our Island BBQ Kabobs over a bed of this sweet and scrumptious 'Island Rice'...and yes, just because there's pineapple in it I am calling it 'Island', hehe. I had been dying for the chance to make a marinade and heat up the bbq, so I jumped on the opportunity when it arose last weekend. However, my afterthought was, "oh wait, I can't just serve meat alone! What should I make to go with it?" This rice was the last minute 'mad scientist' creation that ensued. Sometimes those end up being the best recipes, and we think this one definitely earned that ranking :) The pineapple and cilantro gave the rice a light and fresh flavor that was perfect for a summer BBQ and complimented the flavors in the kabobs as well. 


  • 2 cups Rice
  • 2 cans Pineapple, crushed or chunks (reserve juice)
  • about 4 cups reserved Pineapple Juice (from above pineapple in rice, and from kabob pineapple cans if serving with kabobs
  • 1/2 bunch Cilantro, chopped (plus extra for garnish)
Cook rice according to instructions on its packaging, but substitute pineapple juice in place of the water. If you don't have enough pineapple juice, then use water to make up the difference. 

When the rice is done cooking, fluff with a fork and stir in the pineapple and the chopped cilantro. 

Serve on a platter and top with Island BBQ Kabobs. Garnish with extra cilantro from rice, and lime wedges from kabob marinade. 

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