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    Home » Recipes » Side Dishes

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    Rice, Pineapple, and Sweet Corn Salad

    Rice, Pineapple, and Sweet Corn Salad

    En Español Recipe ↆ

    Leftover rice can be reused in this spectacularly colorful salad that is just perfect for summer meals, cookouts, and BBQ days.

    Rice, Pineapple, and Sweet Corn Salad

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Versions
    3. About this recipe
    4. Video
    5. Recipe

    Why we ❤️ it

    This rice and pineapple salad combines so many things I love: reusing leftovers, colorful summer salads, and things that require little cooking in the summer heat.

    Perfect to serve at room temperature, this salad requires no chilling, keeps well, and has that sweet touch that we love so much with our savory dishes.

    Versions

    This dish can also be changed in many ways to adapt it to your taste, and whatever you may have in your fridge. It is just that versatile.

    Rice salad with pineapple and raisins

    If you love raisins (yeah, that's a prickly subject), add ¼ cup alongside the rice so they hydrate before adding the other vegetables. I prefer blonde raisins, in this salad, the dark ones look out of place.

    Curry rice salad with pineapple

    A tablespoon of curry powder added while the onions cook will transform this dish altogether. Leave out the corn and vinegar, I find that they just don't belong with the curry flavor.

    Rice salad with pineapple and ham

    One of my favorite versions: add a cup of cooked ham (York) diced small alongside the onions. It adds an entirely new flavor profile to this salad.

    • Rice, Pineapple, and Sweet Corn Salad

    About this recipe

    I am of the opinion that pineapple and rice go well together. I even sometimes add pineapple to arroz con maíz (corn and rice recipe). Pizza is another matter though, but this isn't the place to discuss that. This salad, though not traditional, combines many of the traditional salad ingredients and flavors we love.

    What else would you add to this salad? What do you think goes well with it? Let me know in the comments.

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    rice salad with pineapple
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    [Recipe + Video] Rice and Pineapple Salad

    By: Clara Gonzalez
    Leftover rice can be reused in this spectacularly colorful salad that is just perfect for summer meals, cookouts, and BBQ days.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican
    Servings 4 servings
    Calories 250 kcal

    Ingredients

    • 3 tablespoons olive oil
    • 1 small red onion, minced
    • 1 teaspoon salt
    • ½ teaspoon pepper (freshly-cracked, or ground)
    • 2 tablespoons rice vinegar, or 1 tablespoon of apple cider vinegar
    • 2 cup cooked white rice (arroz blanco per our recipe), (see notes)
    • ½ bell pepper, diced small (see notes)
    • ¼ cup sweet corn, (boiled soft, for canned)
    • ¼ cup of blanched peas, canned, or frozen (thawed beforehand)
    • 1 cup pineapple, diced small

    Instructions
     

    • Cooking the onion
      Cooking onion: Heat oil in a medium-size skillet over medium heat.
      Add the onion, salt and pepper. Cook stirring until the onions have become translucent
    • Heating the rice
      Heating rice: Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.
    • Adding vegetables
      Adding vegetables: Stir in red pepper, sweet corn, and peas.
      Stir until the temperature has reduced to lukewarm.
      Stir in the pineapple.
    • Salad mixed ready for serving
      Serving and storing: This salad keeps well at room temperature for a couple of hours if covered tightly.
      It's best not to refrigerate as the rice will have an unappetizing consistency, and the vegetables and pineapple do not do well reheated.

    Tips and Notes

    This is leftover arroz blanco. Flavored rice may not work in this salad.
    I actually mixed two colors of peppers because I had them.

    Nutrition

    Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 585mgPotassium: 191mgFiber: 2gSugar: 7gVitamin A: 586IUVitamin C: 45mgCalcium: 25mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR leftover rice salad, pineappple and rice salad, rice and sweet corn salad
    More recipes with: corn, fruits, rice

    More The Best Dominican Side Dishes

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    • Black Beans and Rice Recipe (Moro de Habichuela Negra)
    • Oven and Air Fryer Tostones
    • Arroz Navideño (Christmas Rice with Raisins and Almonds)
    Edited: Nov 17, 2022 | Publish: Jun 28, 2021

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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