Ingredients
- 6 cups rice (hot cooked)
- 2 cups cubed (fresh)
- 2 pounds unpeeled
- 1 3/8 cups orange juice
- 1/4 cup wine vinegar (white)
- 1/4 cup sugar
- 3/8 cup cilantro (chopped fresh)
- 1 tablespoon vegetable oil
- 4 teaspoons cornstarch
- 2 teaspoons lime juice
- 1 teaspoon salt
Peel shrimp, and devein, if desired.
Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened.
Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice. Makes 6 servings.
