Spicy Pineapple Kale and Shrimp Stir Fry

Spicy Pineapple Kale and Shrimp Stir Fry Sweet and spicy, this stir fry has great flavor AND texture. Entree/Main Dish Spicy Pineapple Kale and Shrimp Stir Fry Spicy Pineapple Kale and Shrimp Stir Fry thumbnail Preparation Time: 15 minutes Total time: 25 hours 4 Servings Ingredients: 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, Instructions: Step 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.
Step 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.
Step 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.
4351
Prep Time 15 minutes
Total Time 25 hours
Difficulty 1.0 Easy
Calories Per Servings 550 Calories
Servings 4
Nutrition facts Nutrition facts

About

Sweet and spicy, this stir fry has great flavor AND texture.

Ingredients 8

Ingredients

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

Steps

STEP1
Ingredients

reserved pineapple juice
2 cups MINUTE Brown Rice, uncooked

Direction

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.

STEP2
Ingredients

2 tsbp. vegetable oil
6 cups (about 5 oz.) kale, washed and cut into bite-sized pieces
1 can (20 oz.) DOLE Pineapple chunks, drained

Direction

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.

STEP3
Ingredients

1/4 cup reserved pineapple juice
1/2 cup KIKKOMAN Stir-Fry Sauce
1/4 cup KIKKOAMN Reduced Sodium Soy Sauce
2 tsp. KIKKOMAN Sriracha
1 lb. large shrimp, peeled and deveined

Direction

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.

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