Rice salad with grilled pineapple

Rice salad with grilled pineapple

Total: 40 min. | Active: 30 min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / people: 324 kcal
, Fat: 11 g
, Carbohydrate: 47 g
, Protein: 8 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g jasmine rice
500 g green beans, cut in half
salted water, boiling


4 tbsp white balsamic vinegar
3 tbsp olive oil
180 g plain yoghurt
2 sticks lemongrass, core finely chopped
1 tbsp curry powder (e.g. Fine Food Delhi Curry)
½ tsp salt
1 bunch coriander, coarsely chopped
50 g cashew nuts, roasted

Charcoal/gas/electric grill

1 pineapple, cut lengthways into six pieces
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How it's done

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Rinse the rice in a sieve under cold running water until it is clear. Drain well. Cook the rice and beans in boiling salted water for approx. 15 mins. until just soft, drain, rinse with cold water.


In a bowl, mix the balsamic with all the other ingredients up to and including the salt. Stir in the rice and beans. Sprinkle with the coriander and nuts.

Charcoal/gas/electric grill

Grill the pineapple slices over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side, serve with the rice salad.

Good to know
Tip: Wrap the pineapple leaves in foil, so that they don't burn on the grill.

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