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Prep Time

Prep Time

15 min

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Total Time

25 hr

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Calories per serving


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Ingredients (8)
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
  • 2 cups MINUTE® Brown Rice, uncooked
  • 3 tbsp. vegetable oil, divided
  • 6 cups (about 5 oz.) kale, washed and chopped into small pieces
  • 1/2 cup KIKKOMAN® Stir Fry Sauce
  • 1/4 cup KIKKOMAN Less Sodium Sodium Soy Sauce
  • 2 tsp. KIKKOMAN Sriracha
  • 1 lb. large shrimp, peeled and deveined
  1. Measure 1/4 cup pineapple juice, reserve. Combine remaining juice and enough water to make 1-3/4 cups. Prepare rice according to package directions using juice-water mixture.
  2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add kale and cook until wilted, about 3 minutes; reserve. Add 1 tablespoon oil and saute pineapple until edges begin to brown, about 3 minutes. Reserve with kale.
  3. Combine reserved 1/4 cup pineapple juice, stir-fry sauce, soy sauce and sriracha in a small bowl. Add remaining 1 tablespoon oil and stir-fry shrimp until no longer pink, about 5 minutes. Add sauce mixture, reserved kale and pineapple to shrimp. Continue to cook an additional 3 minutes or until sauce begins to boil. Serve over rice.