12 Large shrimp, peeled and deveined
1 Pineapple, cut into chunks (I used not quite half of the pineapple)
1 Green pepper, cut into chunks
1/2 cup Teriyaki Sauce
1/2 cup Pineapple Juice
1/2 teaspoon Garlic
Pinch of red pepper flakes
¼ cup onion
2 large eggs, whisked
½ teaspoon salt
½ teaspoon pepper
2 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 tablespoons Soy Sauce
1 tablespoon Soy marinade
¾ cup frozen or fresh peas
Mix Teriyaki sauce, pineapple juice, garlic and red pepper flakes and place in a plastic bag. Add shrimp, seal bag and store in refrigerator for 1-2 hours. Soak skewers in water or marinade.
Preheat grill on medium heat. Remove shrimp from marinade and alternate shrimp, peppers and pineapple on skewers. Grill a few minutes on each side. (I heated my peppers and pineapple in the microwave for a minute or so because I like them softer than grilling with shrimp allows).
Wash and finely chop the green onion. Lightly beat the eggs salt and pepper.
Heat wok or frying pan and add 2 tablespoons oil when oil is heated add onions and cook. Add the rice, stir and fry for a few minutes, using a spoon to break it apart. When rice is heated thoroughly, stir in the soy sauce and marinade. Push rice to the side and then add eggs and scramble. When eggs are done mix into rice/onion mixture and stir in peas. Cook and stir until peas are warm.
Remove shrimp, pepper and pineapple from grill and place on top of fried rice.
If you like this recipe you might also enjoy our other shrimp recipes:
|Grilled Bacon Wrapped Shrimp |
with Hot Red Pepper Jelly
|Brown Sugar Bacon-Wrapped |
Pineapple & Shrimp Skewers
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