Pineapple Corn Rice
100 Pineapple Corn Rice
1 hours 20 minutes
Roasted pineapple and corn add sweet flavor to brown rice. Use this recipe as a base for a BBQ bowl, or as a delicious side dish.
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
Corn kernel, frozen 4¼ pounds
Pineapple tidbits, canned 4½ pounds
Vegetable spray as needed
Salt 1½ teaspoons
Pepper 1 teaspoon
Rice, brown 12½ pounds
1.Thaw the corn in the cooler overnight using a perforated pan to drain excess liquid.
2.Drain the pineapple overnight in the cooler using a perforated pan.
3.Spread the pineapple and corn evenly on a parchment lined baking sheet.
4.Spray with pan spray and season with salt and pepper.
5. Cover the pan tightly with foil and slow roast for 50 minutes at 350°F.
NOTE: This can be done the day before service. On the day of service, bring the roasted corn and pineapple back up to 135°F for 15 seconds.
6. Prepare the rice following the manufacturer`s instructions on the case.
7. Gently fold the roasted pineapple-corn mixture into the rice and hold hot for assembly.
8. This recipe was developed as base for the BBQ Rice Bowl.