Ingredients

4 Servings

Produce

  • Mint 90 g

  • Fresh Mexican Limes 2

  • Fresh Pineapple 330 g

Spices

  • Salt 2 tsp

  • Korean Chilli Flake 1/4 tsp

Dry Goods

  • Jasmine Rice 320 g

Pantry

  • Macadamia Nut 130 g

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Tinned Coconut Milk 470 ml

Preparation

  1. Make Rice

    Combine ingredients in pot & bring to a boil. Cover & simmer for 15 minutes. Remove from heat & steam with lid for 5 minutes.

    • 320 g Jasmine Rice
    • 470 ml Tinned Coconut Milk
    • 470 ml Water
  2. Pineapple Prep

    Dice pineapple.

    • 330 g, diced Fresh Pineapple
  3. Salad Assembly

    Combine ingredients in a large bowl. Mix well.

    • 320 g Jasmine Rice
    • 2, zested, juiced Fresh Mexican Limes
    • 2 tsp Salt
    • 330 g, diced Fresh Pineapple
    • 2 Tbsp Extra Virgin Olive Oil
  4. Taste

    Plate on platter or bowl & garnish with macadamia nuts, mint & chilli flakes.

    • 130 g Macadamia Nut
    • 45 g, leaves picked Mint
    • 1/4 tsp Korean Chilli Flake

Nutrition

  Amount per
serving
Daily value percentage
Calories 860 kcal  
Total Fat 55.0 g 70%
Total Saturated Fat 28.0 g 138%
Unsaturated Fat 27 g  
Cholesterol 0 mg 0%
Sodium 1190 mg 50%
Total Carbohydrate 83 g 30%
Fiber Total Dietary 6 g 22%
Sugars Total 6 g  
Protein 12 g 23%
Vitamin C 36 mg 40%
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By Innit Culinary Team