Kung Pao Shrimp & Pineapple Fried Rice
1 whole pineapple
1 pound uncooked shrimp
1 tablespoon plus 1 teaspoon, vegetable oil, divided
½ cup P.F. Chang’s Home Menu Kung Pao Sauce, divided
2 tablespoons P.F. Chang’s Home Menu Soy Sauce
4 cups cooked rice
2 teaspoons sesame oil
3 scallions, thinly sliced
1. Slice pineapple in half vertically, keeping stem intact. Using a knife and a spoon, scoop out flesh to hollow it out into a boat. Dice up the scooped out pineapple flesh.
2.In 1 teaspoon of vegetable oil, sear the shrimp on both sides, then add ¼ cup of P.F. Chang’s Home Menu Kung Pao Sauce and saute shrimp for 2–3 minutes until glazed. Remove from heat and set aside.
3.Heat 1 tablespoon of vegetable oil in a wok. Add rice and stir fry for 1 minute. Add a ¼ cup of P.F. Chang’s Home Menu Kung Pao Sauce, sesame oil, and soy sauce. Stir fry for 3–4 minutes. Add diced pineapple, shrimp, and scallions and stir fry for another 1–2 minutes.
4.Remove from heat and serve fried rice in hollowed-out pineapple. Garnish with extra scallions and P.F. Chang’s Home Menu Kung Pao Sauce.