Serves 4


3 cups cooked rice (like Texmati) (I’ve used Balmati, Jasmine and others)
1 cup slivered fresh pineapple (I sometimes use a small can of tidbits)
½ cup coarsely chopped macadamia nuts or walnuts
1 cup blanched and slivered snow peas
2 Tbsp finely chopped chives

1. Prepare all ingredients while rice is cooking.
2. While the rice is still hot, toss with the other ingredients in a large bowl.  Pilaf can be served warm or at room temperature.

I have pictured it here with blackened Hawaiian Sword Fish.  They were delicious