1. Heat a large skillet or wok over medium-high heat. Add half the oil and heat until smoking, about 10 seconds. Add the onion and stir-fry until lightly browned, about 1 minute. Add the pineapple and stir fry gently until pineapple browns lightly, about 1 minute. Remove pineapple to a bowl and set aside. 2. Add remaining oil to the pan. Add shrimp and stir-fry until opaque, about 1 minute. Add garlic and red pepper, if desired, and stir fry for 10 seconds. 3. Add the tomatoes, chilies, and reserved pineapple and stir fry until heated through, about. 4. 1 minute. Stir in soy sauce and serve over rice, if desired. 5. Tip: We’ve kept the spiciness light (the canned chilies are mild) and the pinch of crushed pepper flakes is optional. If you want to add a little more heat, increase the pepper. Or for a completely family friendly version, eliminate the red pepper flakes, and your stir-fry will be as mild as a tropical breeze. 6. Nutritional Information Per Serving: Calories 170; Total fat 3g; Saturated fat 0g; Cholesterol 115mg; Sodium 330mg; Carbohydrate 20g; Fiber 2g; Protein 16g; Vitamin A 6%DV*; Vitamin C 40%DV; Calcium 8%DV; Iron 15%DV. 7. *Daily Value. ---------------------------------------------------------------------------
Nutrition
Ingredients
