Ingredients

4 Servings

Produce

  • Fresh Mexican Limes 2

  • Pineapple 2 cups

  • Mint 1/2 cup

Spices

  • Kosher Salt 2 tsp

  • Korean Chili Flakes 1/4 tsp

Dry Goods

  • Jasmine Rice 2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Canned Coconut Milk 2 cups

Nuts & Seeds

  • Macadamia Nuts 1 cup

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 Canned Coconut Milk
    • 2 cups Water

  2. Pineapple Prep

    Dice pineapple.

    • 2 cups , diced 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 Pineapple
    • 2 Tbsp Extra Virgin Olive Oil

  4. Taste

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

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

Suggested Meals

Purple Rain

Smoothie

Pineapple Beet

Chicken Wrap

Sweet Potato

Fries

Tofu

Eggplant

Fries

Nutrition

  Amount per
serving		 Daily value percentage
Calories 880 kcal  
Total Fat 56 g 71%
Total Saturated Fat 28 g 139%
Unsaturated Fat 28 g  
Low Cholesterol 0 mg 0%
Sodium 1190 mg 50%
Total Carbohydrate 88 g 32%
Fiber Total Dietary 7 g 25%
Sugars Total 10 g  
Protein 12 g 24%
Vitamin C 56 mg 60%
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By Innit Culinary Team