Healthy Cooking: Teriyaki Pineapple Recipe

Teriyaki Pineapple Bowl 

Join Riverside Warwick Forest’s Sous Chef Alida Frampton and Registered Dietician Alise Pulliam, MPH, RDN as they cook a healthy date night meal. 

Ingredients

• 8 shrimp, raw, peeled & deveined
• 1 pineapple, whole
• 1 cup brown rice, cooked
• ½ cup asparagus, cut into 1 inch pieces
• 2 Tbs. red onion, diced
• 2 Tbs. red bell pepper, diced
• ¼ cup mushrooms, diced
• 2 tsp. olive oil
• 2 tsp teriyaki sauce (can substitute low sodium teriyaki sauce)

Instructions

1. Cut pineapple in half lengthwise leaving tops in place. Cut out the core and some of the flesh of the pineapple. Dice the removed flesh of the pineapple to be used later in the recipe.
2. Add shrimp to a bowl to coat with teriyaki sauce, tossing lightly. Set aside.
3. Add olive oil to a sauté pan and bring to medium high heat. Sauté diced red onions and mushrooms until softened. Add asparagus and red peppers, sauteing lightly.
4. Add shrimp and cook until just translucent, flipping half-way through.
5. Add pineapple and heat through.
6. Place brown rice into each pineapple bowl and top with shrimp, fruit and vegetable mixture.

Nutritional Information

* Percent Daily Value based on a 2,000 calorie diet.