Measure 1/4 cup pineapple juice & reserve. Combine remaining juice and enough water to make 1 3/4 cups. Prepare rice according to package using juice-water mixture.
Heat 1 tbsp oil over medium/high heat. Add kale and cook until wilted, about 3 minutes, set aside. Add 1 tbsp oil and sauté pineapple until edges begin to brown, about 3 minutes, set aside with kale.
Combine reserved juice, stir-fry sauce, soy sauce and sriracha in a small bowl.
Add remaining 1 tbsp oil and stir-fry shrimp until no longer pink, about 5 minutes. Add sauce mixture, kale and pineapple to the shrimp. Continue to cook an additional 3 minutes or until sauce begins to boil.
Serve over rice.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 407 (42%)|
|Amt Per Serving||% DV|
|Total Fat 45.2g||60 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 172.4mg||53 %|
|Sodium 14249.7mg||491 %|
|Potassium 1008.7mg||27 %|
|Total Carbohydrate 86.3g||25 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 81.1g|
|Protein 56.5g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 968
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