1 cup uncooked rice
6 slices canned pineapple
2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic, chopped (optional)
1/2 cup pineapple juice 

1. Bring 2 cups water to a boil.
2. Add rice and cook over low heat for 15 minutes. Set aside.
3. In a frying pan, cook the pineapple slices for 2 minutes on each side. Remove and cut into small pieces.
4. Heat the oil in the frying pan and add onion and garlic. Cook until tender.
5. Add the pineapple and juice to the frying pan.
6. Cook until the liquid is almost gone.
7. Stir mixture into the cooked rice. Enjoy!
8. Refrigerate leftovers.

Total Fat 7g

For the best buy, choose pineapples that are heavy and smell sweet.

To prepare a fresh pineapple, rinse and cut into quarters. Remove the core and skin before eating.

To keep fresh, store cut pineapple in the refrigerator for up to 5 days.

Pineapple contains vitamin A, which is good for healthy eyes and skin.

Easy Additions

Top cereal or toast with pineapple chunks.

Add juice from canned pineapple to your orange juice.

Mix pineapple into muffin or bread mixes

Remember to rinse all fruits and vegetables before using.

1 cup crushed pineapple with juice
1/2 cup low-fat milk
3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
3 carrots, peeled and shredded
2 cups flour
1 tablespoon baking powder
1/2 TEASPOON SALT
1 cup raisins
1/2 teaspoon cinnamon

1. Preheat oven to 375°F.
2. In a large bowl combine pineapple, milk, brown sugar, oil, egg and carrots.
3. In a small bowl, mix flour, baking powder, salt, raisins, and cinnamon.
4. Add small bowl into large bowl.  Mix sell.
5. Spoon into greased muffin tin.
6. Bake 20 to 25 minutes.  Enjoy! 

Total Fat  7g