Ingredients

4 Servings

Produce

  • Fresh Pineapple 2 cups

  • Mint 1 cup

  • Fresh Mexican Limes 2

Spices

  • Korean Chili Flakes 1/4 tsp

  • Kosher Salt 2 tsp

Dry Goods

  • Jasmine Rice 2 cups

Pantry

  • Macadamia Nut 1 cup

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Coconut Milk 2 cups

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.

    • 2 cups Jasmine Rice
    • 2 cups Coconut Milk
    • 2 cups Water
  2. Pineapple Prep

    Dice pineapple.

    • 2 cups, diced Fresh Pineapple
  3. Salad Assembly

    Combine ingredients in a large bowl. Mix well.

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

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

    • 1 cup Macadamia Nut
    • 1/2 cup, leaves picked Mint
    • 1/4 tsp Korean Chili Flakes

Nutrition

  Amount per
serving
Daily value percentage
Calories 890 kcal  
Total Fat 56.0 g 72%
Total Saturated Fat 28.0 g 139%
Unsaturated Fat 28 g  
Low Cholesterol 0 mg 0%
Sodium 1190 mg 50%
Total Carbohydrate 88 g 32%
Fiber Total Dietary 8 g 27%
Sugars Total 10 g  
Protein 12 g 24%
Vitamin C 57 mg 60%
Load More

By Innit Culinary Team