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1 can (20 ounces) pineapple chunks, drained and juice reserved
2 cups brown rice, uncooked
3 tablespoons vegetable oil, divided
6 cups (about 5 ounces) kale, washed and cut into bite-sized pieces
½ cup KIKKOMAN® Stir-Fry Sauce
¼ cup KIKKOMAN® Less Sodium Soy Sauce
2 teaspoons KIKKOMAN® Sriracha
1 pound large raw shrimp, peeled and deveined
Measure ¼ cup pineapple juice and reserve. Combine remaining juice and enough water to make 1¾ 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 ¼ cup pineapple juice, stir-fry sauce, soy sauce and Sriracha in a small bowl. Add remaining 1 tablespoon oil and stir fry shrimp until no longer pink, 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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.