Pineapple Shrimp Rice Bake Recipe

5 3 4
Pineapple Shrimp Rice Bake Recipe
Pineapple Shrimp Rice Bake Recipe photo by Taste of Home
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Pineapple Shrimp Rice Bake Recipe

Read Reviews
5 3 4
Publisher Photo
The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.—Vi Manning, Spring Hill, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 medium green pepper, julienned
  • 2 tablespoons canola oil
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds cooked medium shrimp, peeled and deveined
  • 1-1/2 cups cubed fully cooked ham
  • 3/4 cup pineapple tidbits, drained

Directions

In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.
Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.
Originally published as Pineapple Shrimp Rice Bake in Casserole Cookbook 2001, p110

Nutritional Facts

1 cup: 273 calories, 7g fat (1g saturated fat), 143mg cholesterol, 774mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 25g protein.

  • 2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 medium green pepper, julienned
  • 2 tablespoons canola oil
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1-1/2 pounds cooked medium shrimp, peeled and deveined
  • 1-1/2 cups cubed fully cooked ham
  • 3/4 cup pineapple tidbits, drained
  1. In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.
  2. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
  3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.
Originally published as Pineapple Shrimp Rice Bake in Casserole Cookbook 2001, p110

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ms11145 User ID: 1604521 38574
Reviewed Jun. 3, 2014

"Daughter found this recipe as she was looking through some of ToH books. She insisted we make it. easy to make. Next time we will be adding mushrooms just to add another dimension to the dish."

MY REVIEW
lisalc98 User ID: 1431289 85953
Reviewed Jun. 17, 2009

"Great recipe! Loved the taste but would add some heat to it next time."

MY REVIEW
Dennysky User ID: 1402664 111986
Reviewed Mar. 24, 2009

"excellant, very tasty. I used apricots because I forgot to check for pineapples. Still good"

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