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Spicy Pineapple Kale and Shrimp Stir Fry
Sweet and spicy, this stir fry has great flavor AND texture.
Prep Time
15 min
Total Time
25 hr
Calories per serving
550
Servings
4
- 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
- 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.
- 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.
- 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.