PinkGlow Pineapple Garlic Shrimp Fried Rice

Sweet, savory, and packed with flavor! This PinkGlow Pineapple Garlic Shrimp Fried Rice brings a tropical twist to your plate with sweet and juicy pink pineapple, garlic, jasmine rice, shrimp, and jerk seasoned veggies. Who’s ready to dig in?

Ingredients

• 1 PinkGlow® Pineapple

• 2 cups cooked and cooled jasmine rice

• 2 tbsp olive oil

• 1 cup diced PinkGlow® pineapple

• 1 lb extra jumbo shrimp, peeled and deveined

• 1 bunch of green onions, chopped (reserve some for garnish)

• 6 cloves garlic, minced

• 1-2 carrot, diced

• ½ can peas

• ½ red bell pepper, diced (reserve some for garnish)

• 2-3 tbsp soy sauce

• ½ tsp salt

• CookinwidKunchi Jamaican Jerk seasoning (to taste)

• 3-4 eggs, lightly beaten

Directions

1. Slice the PinkGlow® pineapple in half and scoop out the flesh, keeping the shell intact for serving. Dice the pineapple and set it aside.

2. Season the shrimp generously with CookinwidKunchi Jamaican Jerk seasoning.

3. Heat olive oil in a wok or large skillet over medium-high heat. Sauté the minced garlic for 1 minute until fragrant, then remove from the pan. Add diced carrots and peas, cooking for 3-4 minutes until slightly tender.

4. Toss in the seasoned shrimp and cook for 3-4 minutes until pink and fully cooked, then remove from the pan.

5. Stir-fry the green onions and red bell pepper for 2 minutes before setting aside.

6. In the same pan, scramble the eggs. Return the garlic, carrots, peas, and red bell pepper to the pan. Add the cooked rice and diced pineapple, stirring to combine.

7. Mix in the cooked shrimp, then pour in soy sauce and stir well. Cook for another 3-5 minutes, stirring occasionally, until everything is heated through and well combined.

8. Serve the fried rice in the hollowed-out pineapple shell. Garnish with reserved green onions and red bell pepper.