In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butter over medium-high heat for 3 minutes. Stir in rice and saute for one minute more.
Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.
Originally Submitted
8/15/2013
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