Combine a little seafood and fresh fruit for a flavorful feast. Our Fresh Pineapple and Shrimp Skillet recipe delivers a variety of delicious tastes.
What You Need
Original recipe yields 4 servings
2 tsp. cornstarch
1/2 cup unsweetened pineapple juice
1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
1/4 tsp. crushed red pepper
1 Tbsp. oil
1 red bell pepper, cut into 1-inch pieces
4 green onions, cut into 2-inch lengths
2 cloves garlic, minced
3/4 lb. uncooked deveined peeled large shrimp
1-1/2 cups fresh pineapple chunks
2 cups hot cooked instant brown rice
1/4 cup coarsely chopped PLANTERS Cashews
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Let's Make It
Mix cornstarch, pineapple juice, dressing and crushed pepper until blended.
Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok.
Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through.
Serve shrimp mixture over rice; sprinkle with nuts.
Substitute boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.