Pineapple Shrimp With Scallion Rice

Photo by Maria Robledo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 324 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 107 mg
    • Sodium 732 mg
    • Protein 16 g
    • Carbohydrate 48 g
    • Sugar 8.5 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 86 mg


  1. Check 1cup long-grain white rice
  2. Check 2tablespoons vegetable oil
  3. Check 2 large garlic cloves, finely chopped
  4. Check 2cups cabbage, thinly shredded
  5. Check 3/4pound medium shrimp, peeled and deveined
  6. Check 15.5-ounce can pineapple chunks
  7. Check 1tablespoon low-sodium soy sauce
  8. Check 3tablespoons seasoned rice wine (sushi) vinegar
  9. Check 1/2to 1 teaspoon crushed red pepper
  10. Check 2 scallions, thinly sliced
  11. Check 1/3cup slivered fresh basil or cilantro leaves


  1. Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.
  2. Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.
  3. Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.
  4. Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.
  5. Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.
  6. Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.