Sweet and spicy, this stir fry has great flavor AND texture.
reserved pineapple juice2 cups MINUTE Brown Rice, uncooked
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 tsbp. vegetable oil6 cups (about 5 oz.) kale, washed and cut into bite-sized pieces1 can (20 oz.) DOLE Pineapple chunks, drained
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.
1/4 cup reserved pineapple juice1/2 cup KIKKOMAN Stir-Fry Sauce1/4 cup KIKKOAMN Reduced Sodium Soy Sauce2 tsp. KIKKOMAN Sriracha1 lb. large shrimp, peeled and deveined
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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