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Chicken, Broccoli & Pineapple Stir-fry

Prep: 20 min. Cook: 10 min. Makes: 4 servings

Ingredients

2 cups MINUTE® Brown Rice, uncooked
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breast, cut in strips
1 medium DOLE® Onion, thinly sliced
1 cup DOLE® Broccoli, cut into florets
1 tablespoon fresh grated ginger

2 cloves garlic, finely chopped
1 can (20 oz.) DOLE® Pineapple Chunks, drained and juice reserved
1/4 cup KIKKOMAN® Less Sodium Soy Sauce
1/4 cup KIKKOMAN® Stir Fry Sauce
2 tablespoons cornstarch

Instructions

  • Prepare rice according to package directions.
  • Heat oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 5 to 7 minutes or until no longer pink. Add onion, broccoli, ginger and garlic to skillet; stir-fry 3 minutes more.
  • Combine reserved juice, soy sauce, stir-fry sauce, and cornstarch in a small bowl; add to skillet. Bring to boil, stirring constantly. Add pineapple. Reduce heat to low and simmer 2 to 3 minutes more. Serve over brown rice.

Asian Crab Cakes with Spicy
Pineapple Aioli

Prep: 10 min. Makes: 6 servings (entrée-sized patties)

Ingredients

1/2 cup MINUTE® White Rice, uncooked
2 cans (6 oz. each) canned lump crab meat, well drained and picked through
1 can (8 oz.) DOLE® Crushed Pineapple, well drained and divided
1 egg, beaten
2 green onions, finely chopped

5 teaspoons plus 1/2 cup mayonnaise, divided
1 teaspoon KIKKOMAN® Soy Sauce
6 tablespoons cornstarch
1-1/2 cups panko breadcrumbs
2 tablespoons vegetable oil
2 teaspoons KIKKOMAN Sriracha Sauce
1 garlic clove

Instructions

  • Prepare rice according to package directions; cool.
  • Combine crab meat, one-half pineapple, rice, eggs, green onions, 5 teaspoons mayonnaise, soy sauce, and cornstarch in a large bowl. Gently mix and form cakes, pressing firmly.
  • Coat cakes with bread crumbs. Heat oil in large skillet, pan fry cakes until golden brown on both sides. Transfer crab cakes to a paper towel-lined baking sheet to drain.
  • Combine remaining 1/2 cup mayonnaise, hot chili sauce, remaining pineapple, and garlic in food processor container. Cover; blend until smooth. Serve crab cakes with sauce.

Baby Kale, Pineapple, & Chicken Salad with Ponzu Vinaigrette

Prep: 10 min. Makes: 8 servings

Ingredients

1 can (20 oz.) DOLE® Pineapple Slices
1 pouch MINUTE® Multi-Grain Medley, uncooked
1/4 cup vegetable oil
2 tablespoons KIKKOMAN® Ponzu Lemon or Lime

1 tablespoon KIKKOMAN Rice Vinegar
1 teaspoon grated fresh ginger
1-1/2 teaspoons honey
1 pkg. (6 oz.) TYSON® Cooked Chicken Breast Strips
1 pkg. (6 oz.) baby kale or baby kale mix

Instructions

  • Drain pineapple; reserve 2 tablespoons juice. Cut pineapple slices into quarters. Prepare multi-grain medley according to package directions; cool.
  • Combine oil, ponzu, rice vinegar, ginger, reserved pineapple juice, and honey in small bowl. Whisk to combine.
  • Combine chicken, kale, pineapple, and cooked medley in serving bowl. Pour ponzu vinaigrette over salad; toss to evenly coat.

Eight Treasure Meatloaf Muffins

Prep: 15 min. Bake: 35 min. Makes: 8 servings (2 muffins/person)

Ingredients

1 pound ground pork
1 cup MINUTE® White Rice, uncooked
4 green onions, chopped
1/2 cup KIKKOMAN® Hoisin Sauce, divided

1 can (20 oz.) DOLE® Crushed Pineapple, undrained and divided
2 eggs, beaten
1/2 teaspoon Chinese five spice seasoning
4 garlic cloves, finely chopped

Instructions

  • Preheat oven to 350°F.
  • Combine pork, rice, green onions, 1/4 cup hoisin sauce, 1 cup crushed pineapple, eggs, seasoning, and garlic in large bowl. Mix well.
  • Scoop 1/4 cup pork mixture into muffin tins. Bake 30 minutes.
  • Combine remaining pineapple and hoisin sauce in small bowl and set aside.
  • Remove meatloaf muffins from oven and top with sauce.
  • Broil on high for 5 minutes.

Orange Pineapple Shrimp

Prep: 20 min. Makes: 8 servings

Ingredients

1 cup MINUTE® White Rice, uncooked
12 oz. raw peeled medium-large shrimp
3 tablespoons cornstarch

1/2 cup vegetable oil
2 garlic cloves, finely chopped
1/2 cup KIKKOMAN® Orange Sauce
1 can (8 oz.) DOLE® Crushed Pineapple, undrained

Instructions

  • Prepare rice according to package directions.
  • Combine shrimp and cornstarch in bowl. Toss to coat.
  • Heat oil in skillet or wok fry shrimp until golden. Transfer shrimp to paper towel-lined plate. Drain oil from wok.
  • Add garlic to wok and stir in orange sauce and pineapple. Heat sauce to simmer. Add shrimp and stir to coat.
  • Serve shrimp over hot cooked rice.

Tofu and Vegetable Stir Fry

Prep: 15 min. Bake: 30 min. Makes: 8 servings

Ingredients

1 can (20 oz.) DOLE® Pineapple Tidbits or Pineapple Chunks
1 cup MINUTE® White Rice, uncooked
2/3 cup KIKKOMAN® Soy Sauce
1 pkg. (12 oz.) extra firm tofu, sliced in half lengthwise and pressed dry

1 tablespoon vegetable oil
3 cups broccoli florets
1-1/2 cups red bell pepper, cut into 1-inch chunks
2 garlic cloves, finely chopped

Instructions

  • Preheat oven to 425°F. Drain pineapple. Prepare rice according to package directions. Spray baking sheet with cooking spray.
  • Cut tofu into 1-inch cubes. In separate bowl, combine tofu with soy sauce. Toss to combine.
  • Spread tofu pieces evenly over prepared baking sheet. Bake 30 minutes.
  • Heat vegetable oil in wok or large skillet. Stir fry broccoli, bell pepper, and garlic. Add remaining soy sauce, pineapple tidbits, and baked tofu. Heat to a simmer.
  • Serve over hot cooked rice.