Spicy Pineapple Kale and Shrimp Stir Fry

Make your own shrimp stir fry with sautéed kale and pineapple chunks, simmered with a home-made stir fry sauce ...

Makes 4 Servings


1 can (20 oz.) pineapple chunks, drained, juice reserved
2 cups Minute® Brown Rice, uncooked
3 Tbsps vegetable oil, divided
6 cups kale, washed and cut into bite-sized pieces
1/2 cup stir fry sauce
1/4 cup reduced sodium soy sauce
2 tsps sriracha hot chili sauce
1 lb large shrimp, peeled and deveined


  • Measure 1/4 cup pineapple juice; reserve. Combine remaining juice and enough water to make 1-3/4 cups. Prepare rice according to package directions using juice-water mixture.
  • Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add kale and cook until wilted, about 3 minutes; reserve. Add 1 tablespoon oil and sauté pineapple until edges begin to brown, about 3 minutes. Reserve with kale.
  • Combine reserved 1/4 cup pineapple juice, stir-fry sauce, soy sauce and sriracha in a small bowl.
  • In the large skillet or wok, add remaining 1 tablespoon oil and stir fry until shrimp are just cooked through, about 5 minutes. Add sauce mixture, reserved kale and pineapple to shrimp. Continue to cook an additional 3 minutes or until sauce begins to boil. Serve over rice.