Photo of Thai rice with pineapple and shrimp by WW

Thai rice with pineapple and shrimp

5
5
5
SmartPoints® value per serving
Total Time
26 min
Prep
14 min
Cook
12 min
Serves
4
Difficulty
Easy
Our "International Favorites" theme continues with this spicy Thai dish. Try it without shrimp for a yummy vegetarian meal. This is easy to be both a crowd pleaser, since it can either be pescatarian or vegetarian, and a chef pleaser, because it's made in one skillet for easy clean up. It also nixes the nuts for those with an allergy, and makes use of canned pineapple and frozen shrimp, which can be easy to find at any supermarket no matter the season. The flavor profile is strong and spicy with fresh cilantro and serrano chilis added to your soy sauce.

Ingredients

margarine

1 Tbsp

uncooked onion(s)

1 medium, chopped

cooked white rice

2 cup(s)

canned pineapple packed in juice

½ cup(s), chopped, or fresh chopped pineapple

soy sauce

1 Tbsp

serrano chile(s)

½ average, about 1/2 medium, seeded and finely chopped

frozen salad size shrimp

4 oz, or small shrimp, thawed and chopped

cilantro

2 Tbsp, chopped

Instructions

  1. Melt margarine in a large skillet.
  2. Add onions; cook until tender, about 2 minutes.
  3. Add rice; cook over medium heat for 2 minutes. Add remaining ingredients; cook until heated through and shrimp are done, about 6 minutes more. Yields about 3/4 cup per serving.

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