INGREDIENTS
¾ cup quick-cooking rice
1 (8 oz.) can pineapple chunks in juice, drained (reserve juice)
3 TBSP. rice vinegar
3 TBSP. ketchup
1 TBSP. cornstarch
2 tsp. sugar
3 tsp. canola oil
1 ½ lbs. jumbo shrimp, peeled and deveined
1 green bell pepper, cut into ½-inch pieces
1 cup shredded carrot
2 scallions, thinly sliced
DIRECTIONS
Cook rice according to package directions.
Combine reserved pineapple juice, vinegar, ketchup, soy sauce, cornstarch and sugar in medium bowl.
Heat 2 tsp. oil in a large nonstick skillet over medium-high heat.
Add shrimp and cook, turning once, just until opaque; transfer to plate.
Return skillet to heat and add remaining 1 tsp. oil.
Add bell pepper and carrot; stir fry until crisp tender.
Add pineapple juice mixture and shrimp; bring to boil and cook until sauce thickens.
Divide shrimp and rice among 4 plates and sprinkle with scallions.
Serves 4.
