Kung Pao Shrimp & Pineapple Fried Rice

Name: Kung Pao Shrimp & Pineapple Fried Rice
Prep time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Asian
Ingredients: 1 small fresh pineapple (about 3 1/2 pounds); 1 pound peeled and deveined shrimp, thawed if frozen; 1 tablespoon plus 1 teaspoon vegetable oil, divided; 1/2 cup P.F. Chang's® Home Menu Kung Pao Sauce, divided; 2 tablespoons reduced sodium soy sauce; 4 cups cooked long-grain white rice; 2 teaspoons toasted sesame oil; 3 scallions, thinly sliced

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Shrimp and pineapple fried rice served in the hollowed out pineapple for an attractive and fun presentation

20min. Prep Time

20min. Total Time

4 Servings

Ingredients

Directions

1 small fresh pineapple (about 3 1/2 pounds)
1 pound peeled and deveined shrimp, thawed if frozen
1 tablespoon plus 1 teaspoon vegetable oil, divided
1/2 cup P.F. Chang's® Home Menu Kung Pao Sauce, divided
2 tablespoons reduced sodium soy sauce
4 cups cooked long-grain white rice
2 teaspoons toasted sesame oil
3 scallions, thinly sliced

Nutrition

Complete Nutrition Info

Slice pineapple in half vertically, keeping stem intact. Using a knife and a spoon, scoop out flesh to hollow it out into a boat. Dice up the scooped-out pineapple flesh.
Heat 1 teaspoon of vegetable oil in large skillet over medium-high heat. Add shrimp and sear on both sides, then add 1/4 cup Kung Pao sauce and sauté shrimp for 2 to 3 minutes until glazed. Remove from heat and set aside
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add rice and stir fry for 1 minute. Add remaining 1/4 cup Kung Pao sauce, sesame oil, and soy sauce. Stir fry for 3 to 4 minutes. Add diced pineapple, shrimp and scallions and stir fry for another 1 to 2 minutes.
Remove from heat and serve fried rice in hollowed-out pineapple. Garnish with extra scallions and Kung Pao sauce, if desired.