Thai rice with pineapple and shrimp
5
Points®
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
Onion
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 chili pepper
½ average, about 1/2 medium, seeded and finely chopped
Cooked baby 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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