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Prep Time

Prep Time

20 min

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Total Time

20 min

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Calories per serving


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Ingredients (10)
  • 1 can (20 oz) DOLE® Pineapple Chunks
  • 1/3 cup plus 1 tbsp less sodium soy sauce, divided
  • 2 tbsp cornstarch, divided
  • 3/4 - 1 tsp crushed red pepper
  • 3/4 tsp garlic powder
  • 1 lb fresh or thawed shrimp, peeled and divided
  • 2 tbsp vegetable oil
  • 1 pkg (16 oz) frozen Oriental vegetable medley
  • 1 tsp fresh ginger, minced
  • 4 cups white or brown rice, cooked
  1. Drain pineapple; reserve 1/4 cup juice.
  2. Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
  3. Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.