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Pineapple Shrimp Rice Bake

 Pineapple Shrimp Rice Bake
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
8 ServingsPrep: 30 min. Bake: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 273 calories, 7 g fat (1 g saturated fat), 143 mg cholesterol, 774 mg sodium,

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Pineapple Shrimp Rice Bake (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.