Cook the brown rice according to the package directions.
Once cooked, transfer it to a large bowl and fluff with a fork. Allow it to cool completely.
While the rice cools, prepare the dressing.
In a blender or small bowl, combine the mango chutney, reserved pineapple juice, lime juice, and curry powder.
Whisk or blend until smooth.
Season with salt and pepper to taste.
Pour the prepared dressing over the cooled rice.
Add the red bell pepper matchsticks, drained pineapple chunks, and minced scallions.
Gently toss everything together until the rice and vegetables are evenly coated in the dressing.
To serve, arrange a bed of fresh salad greens on plates or in a large bowl.
Top with the rice salad and sprinkle generously with the chopped peanuts.
Don't Skip the Cooling: Using cooled rice is key.
Warm rice will absorb the dressing differently and can become mushy.
Let it cool completely for the best texture.
