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Pineapple Shrimp Rice Bake Recipe

Pineapple Shrimp Rice Bake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.