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Ingredients

1 (20 ounce) can DOLE® Pineapple Chunks ⅓ cup reduced-sodium soy sauce 2 tablespoons cornstarch, divided ¾ teaspoon crushed red pepper ¾ teaspoon garlic powder 1 pound fresh or thawed medium-size shrimp, peeled and deveined 1 tablespoon reduced-sodium soy sauce 2 tablespoons vegetable oil 1 (16 ounce) package frozen Oriental vegetable medley 1 teaspoon minced fresh ginger 4 cups cooked white or brown rice

Nutrition Info

1011.6 calories carbohydrate: 185.6 g cholesterol: 173 mg fat: 10.6 g fiber: 4.7 g protein: 36.5 g saturatedFat: 2 g servingSize: - sodium: 1651.8 mg sugar: 19.9 g transFat: : - unsaturatedFat: : -

Drain pineapple, reserve 1/4 cup juice.
Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water, set aside.
Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes, remove. Add frozen vegetables and ginger, stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp, cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

4 servings

This is a satisfying one-dish meal that's easy to put together and customizable according to your pantry contents and dietary needs.