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Spicy Pineapple, Kale and Shrimp Stir Fry

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1 can (20 ounces) pineapple chunks, drained and juice reserved
2 cups brown rice, uncooked
3 tablespoons vegetable oil, divided
6 cups (about 5 ounces) kale, washed and cut into bite-sized pieces
½ cup Kikkoman® Stir-Fry Sauce or Kikkoman® Stir-Fry Sauce (No Preservatives Added)
¼ cup Kikkoman® Less Sodium Soy Sauce
2 teaspoons Kikkoman® Sriracha
1 pound large raw shrimp, peeled and deveined


Measure ¼ cup pineapple juice and reserve. Combine remaining juice and enough water to make 1¾ cups. Prepare rice according to package directions using juice-water mixture.

Heat 1 tablespoon oil in large skillet or wok over medium high heat. Add kale and cook until wilted, about 3 minutes; reserve. Add 1 tablespoon oil and sauté pineapple until edges begin to brown, about 3 minutes; reserve with kale.

Combine reserved ¼ cup pineapple juice, stir-fry sauce, soy sauce and Sriracha in a small bowl. Add remaining 1 tablespoon oil and stir fry shrimp until no longer pink, about 5 minutes. Add sauce mixture, reserved kale and pineapple to shrimp. Continue to cook an additional 3 minutes or until sauce begins to boil. Serve over rice.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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