Recipe by DOLE
"This is a satisfying one-dish meal that's easy to put together and customizable according to your pantry contents and dietary needs."
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1 (20 ounce) can
DOLE® Pineapple Chunks
reduced-sodium soy sauce
crushed red pepper
fresh or thawed medium-size shrimp, peeled and deveined
reduced-sodium soy sauce
1 (16 ounce) package
frozen Oriental vegetable medley
minced fresh ginger
cooked white or brown rice
Tastes delicious and is super easy to make! I am a beginner cook so I was worried about making something so "fancy." It took a little longer than 10 mins but I think that was only because I kept checking the recipe after every step. I liked it and so did the people I take care of!! :)
I had this recipe bookmarked for months and finally got around to making it tonight. Wow! It was great!! I added sliced up chicken breast along with the shrimp. My husband and son inhaled it. It was so easy to throw together using the frozen stir fry veggies and canned pineapple. It's spicy and we like it that way. Served it with brown rice. This one will be on the menu on a regular basis. Thanks for a yummy time saver.
Easy to make and very tasteful! I added extra crushed pepper.. delicious.
Delicious! Quick, easy, and tasty. We added a little sriracha to finish it off and make the 'dragon' breathe fire! This would also be good with scallops.
Excellent! I doubled the sauce portion and instead of frozen veggies, I chopped up one green and one red pepper, mushrooms, an onion and threw in some water chestnuts. Love the sauce; will make this again and again.
Yummy! I made this with fresh red peppers and broccoli and minced ginger from a jar instead of fresh and it was delicious! Has a good spice to it, too. I had to cook the veggies and shrimp longer than the directions stated, but that was easy.
Yum, we had the veggies, but no shrimp - it was delicious! Def a keeper and will get some shrimp next time! Thanks for sharing this recipe :-)
Fantastic! I used fresh vegetables instead of frozen...red bell pepper, celery, onion,broccoli and sliced water chestnuts. I subbed chili paste for the red pepper flakes and powdered ginger instead of grated fresh ginger. I served it with spaghetti ( lo mein) instead of rice. This was better than any Chinese restaurant!
* Percent Daily Values are based on a 2,000 calorie diet.
Fiery Dragon Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 96
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A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
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