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Hawaiian-Inspired Shrimp Rice Bowls

Hawaiian-Inspired Shrimp Rice Bowls

with Bacon and Pineapple

Custom recipe
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Prepare your taste buds for this pork stir fry with a Hawaiian pineapple twist! Green onions, broccoli, carrots and corn round out this one-pan wonder!

Tags:Family Friendly
Allergens:Shrimp/CrevettesSoyGlutenSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bacon Strips

285 g

Shrimp

(ContainsShrimp/Crevettes)

95 g

Pineapple

170 g

Carrot

227 g

Broccoli, florets

113 g

Corn Kernels

2 unit

Garlic, cloves

30 g

Ginger

¾ cup

Jasmine Rice

4 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

2 unit

Green Onion

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories885 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate123 g
Sugar30 g
Dietary Fiber8 g
Protein39 g
Cholesterol217 mg
Sodium2542 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Box Grater
Peeler
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove the pot from heat. Set aside, still covered.

2

Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut broccoli into bite-size pieces. Peel, then using a box grater, coarsely grate carrot. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger.

3

Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** While bacon cooks, drain, then pat dry with paper towels. Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in a small bowl. Heat 1 tbsp oil in the same pan over medium-high. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to another plate.

4

Return reserved bacon fat to the pan and heat over medium. When hot, add broccoli, carrots and corn. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add pineapple, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Season with salt and pepper. Add bacon and shrimp. Stir to combine, 30 sec.

5

Meanwhile, in a small bowl, stir together soy sauce and sweet chili sauce. Fluff rice with a fork, then stir in half the green onions and season with salt, to taste. Divide rice between plates, then top with veggie-bacon mixture. Drizzle with soy-chili sauce. Sprinkle remaining green onions over top.