Rice Salad with Pineapple

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	3 hrs
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

500 g tomato (s)
3 bell peppers, red, yellow, green
200 g bell pepper (s), little sweet one
2 cans pineapple, 300 g per can
1 large lemon
200 ml sauce, (curry pineapple)
200 ml rapeseed oil, native
350 g rice, (jasmine rice)

Instructions

Cook the rice in the rice cooker with three times the amount of water. Stir the cooked rice frequently as it cools. Cut the peppers and tomatoes into small cubes. Rub the lemon peel and then squeeze it out.
Mix the curry mango sauce with the rapeseed oil, the juice of the two pineapple cans, the lemon and the lemon peel.
Mix the rice with the dressing in a large bowl and fold in the peppers, tomatoes and finally the pineapple.
Let it steep for about 2 hours and stir again briefly before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.