Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
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 information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 74 g | 25% |
| Cholesterol | 177 mg | 59% |
| Total Fat | 9 g | 14% |
| Iron | 4 mg | 24% |
| Calories | 482 kcal | 24% |
| Sodium | 1301 mg | 54% |
| Protein | 27 g | 55% |
| Saturated Fat | 1 g | 5% |
| Sugars | 22 g | 2% |
| Vitamin C | 75 mg | 125% |
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.
Kung Pao Shrimp & Pineapple Fried Rice
