Combine water and bulgur in a large saucepan. Heat to boiling, then reduce thereat, cover and simmer for 35-40 minutes, or until the bulgur is tender but not mushy. Transfer the bulgur to a large bowl; let cool to room temperature. Stir pineapple chunks, pecans, basil, parsley and olive oil into the bulgur. Serve at room temperature.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 300.5mg||8 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 11.6g||47 %|
|Sugars, other 32.9g|
|Protein 8.2g||12 %|
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Calories per serving: 290
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