Hawaiian Shrimp Rice Bowl



  • 1 pound shrimp, peeled & deveined
  • 1 can Dole® Pineapple in 100% juiced, drained but reserve 2/3 cup of pineapple juice
  • 3 cups prepared Minute® Rice
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup Kikkoman® Teriyaki Sauce
  • 2/3 cup reserved pineapple juice
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 1 glove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons coconut oil


  1. Cook rice according to package instructions. When finished cooking, remove from heat and set aside.
  2. Drain pineapple, reserving 2/3 cup of the juice.
  3. In a bowl, mix teriyaki sauce, reserved pineapple juice, honey, garlic, ginger and cornstarch. Set aside until ready to use.
  4. Chop peppers and onions.
  5. Add coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook until pink, turning once. Don’t overcook.
  6. Remove shrimp and set aside. Add onions, pineapple, and peppers to the skillet. Sautee for 5 minutes on medium-high until onions are transparent.
  7. Reduce heat to medium. Pour teriyaki sauce mixture over the ingredients. Bring to a boil. Mixture will thicken as it cooks.
  8. Lower heat and add shrimp back into the pan. Cook just until shrimp is heated through.
  9. Serve over prepared rice.


SOURCE: TheFarmingGirlGabs

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