Servings: 6
Calories: 444kcal
Ingredients
- 1 1/2 tsp five spice powder
- 1 tsp garlic powder
- 2 cups jasmine rice
- 1 tsp salt
- 1 1/2 tbsp olive oil
- 1 tbsp honey
- 3 tbsp Maggi sweet chili sauce
- 1/2 tsp chili flakes
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 orange pepper rinsed, seeded, diced
- 1 yellow onion peeled and diced
- 8 oz cut pineapple
- 1 1/2 pounds shrimp peeled and deveined
- 5 oz fresh spinach washed, dried, stemmed
Instructions
- Rinse and dry spinach and remove stems
- Thinly slice onion and chop pepper
- Rinse shrimp and pat dry
- Add 5 spice powder and garlic powder the toss to coat. Let sit
- In a separate bowl, mix sweet chili sauce, chili flakes, honey, soy sauce and fish oil
- In a 3 quart pot, bring water to a boil, add salt and olive oil. When boiling, add rice and reduce to a simmer. Cover and cook for 20 minutes
- While rice is cooking, add some oil to heavy pan and sauté onion, pepper and pineapple. Let cook for 8 minutes
- Add spinach and cook long enough to substantially wilt
- Remove from pan. Add some more oil and cook shrimp, stirring frequently over medium high heat for 6 to 8 minutes
- Add chili sauce mixture and cook another two minutes, stirring constantly
- Once rice is completely cooked, fluff with a fork and spread out over platter. Layer spinach mixture over rice and top with shrimp
Nutrition
Calories: 444kcal | Carbohydrates: 66g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1784mg | Potassium: 439mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2908IU | Vitamin C: 56mg | Calcium: 221mg | Iron: 4mg
Tried this recipe?Let us know how it was!
