75 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 10
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Ingredients

Directions

  • Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.

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  • Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.

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  • Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

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  • To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.

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*Tip:

Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.

**Tip:

Leftover or quick-cooking microwaveable rice also works great.

Nutrition Facts

350 calories, (1 g saturated fat, 3 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 711 mg sodium, 65 g carbohydrates, 10 g fiber, 15 g sugar, 11 g protein.


Reviews (1)

75 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 10
Rating: Unrated
04/21/2013
I made this a few months ago, and it was fantastic. I loved the combination of salty and sweet, and the chickpeas were a nice addition, and I didn't miss meat at all. The only change I made was to cook the brown rice in chicken broth to give it more flavor. Searing the pineapple was a great idea because it added an extra layer of flavor to the meal. I used canned and it took a little longer, but it still worked. I'm making it again this week.