Kung Pao Shrimp & Pineapple Fried Rice

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 P.F. Chang's® Home Menu Soy Sauce
  • 4 cups cooked long-grain white rice
  • 2 teaspoons toasted sesame oil
  • 3 scallions, thinly sliced
  1. 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.
  2. 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
  3. 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.
  4. Remove from heat and serve fried rice in hollowed-out pineapple. Garnish with extra scallions and Kung Pao sauce, if desired.

Kung Pao Shrimp & Pineapple Fried Rice

Nutrition Information

Amount per serving
 
% Daily Value*
Saturated Fat
g 1
5 %
Cholesterol
mg 183
59 %
Sodium
mg 1403
57 %
Carbohydrate
g 76
25 %
Dietary Fiber
g 3
11 %
Protein
g 28
55 %
Vitamin C
mg 77
125 %
Calcium
mg 106
10 %
Iron
mg 4
24 %
Vitamin A
iu 404
8 %
Calories
kcal 498
24 %
Sugars
g 23
2 %
* Percent Daily Values are based on a 2,000 calorie diet.

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