Shrimp & Pineapple Rice Salad - Kraft Recipes Top
Comida Kraft
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Shrimp & Pineapple Rice Salad

Prep Time
Total Time

6 servings

Never thought rice pilaf could be so exciting? That's because you've never tried this rice with shrimp, pineapple and veggies.

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What You Need

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Make It

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  • Toss all ingredients except dressing in large bowl.
  • Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Special Equipment Needed

Best of Season

When buying fresh pineapple, choose a brightly colored one which yields slightly to pressure when pressed with your finger. Store pineapples, tightly wrapped, in the refrigerator up to 3 days. Let unripened pineapples stand at room temperature until ripened.


  • 6 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2-1/2 Starch
  • 3 Meat (VL)
  • 2 Fat

Nutrition Bonus

This low calorie salad is a good source of vitamin C from both the green pepper and pineapple.

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 13g
Saturated fat 2g
Cholesterol 225mg
Sodium 560mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 7g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 50 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I revamped this recipe to make it vegetarian friendly. I revamped this recipe to make it vegetarian friendly. I substituted the shrimp with extra firm tofu. I only kept the pineapple and red peppers, and grilled everything in a Jamaican Jerk sauce. Wonderful! Would never have thought to combine red pepper and pineapple. Great combo!
Date published: 2011-05-05
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