Prep Time

Prep Time

10 min

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Total Time

25 min

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Calories per serving


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Ingredients (11)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 1/3 cup KIKKOMAN® Sweet and Sour Sauce
  • 2 tablespoons KIKKOMAN Rice Vinegar
  • 1 teaspoon KIKKOMAN Sriracha Hot Chili Sauce, optional
  • 2 cups MINUTE® White Rice, uncooked
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1 pound large shrimp, peeled
  • 2 tablespoons vegetable oil, divided
  • 1 small onion, chopped
  • 1 green or red bell pepper, chopped
  • 1 cup Chinese snow peas, cut in half diagonally
  1. Drain pineapple chunks; reserve juice.  Combine 1/3 cup juice with sweet and sour sauce, rice vinegar, sriracha and 1 teaspoon cornstarch; set aside.
  2. Combine remaining juice with water to equal 2 cups. Prepare rice according to package directions, using juice mixture.
  3. Toss shrimp with remaining 1 tablespoon cornstarch.  Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.  Add shrimp mixture, cook 3 to 5 minutes turning once to lightly brown both sides.  Remove shrimp; set aside.
  4. Heat remaining 1 tablespoon oil in skillet over medium-high heat.  Add onion, bell pepper and pineapple chunks, cook 2 to 3 minutes.  Add shrimp and snow peas; cook 1 minute longer.  Stir in sweet and sour mixture; cook stirring until slightly thickened.  Serve over rice.