Pineapple Fried Rice

Ingredients  

• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons sesame oil
• 3 green onions, thinly sliced including tops
• 1 cup diced ham
• 1/2 cup peas
• 1 (8 ounce) can pineapple chunks, drained
• 1 egg, beaten
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/4 cup soy sauce

Directions

1.     Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.

2.     Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.

3.     Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

Grilled Shrimp Tacos

Ingredients

• 2 tablespoons olive oil
• 1 lime, juiced and grated
• 1 teaspoon cumin
• 1 pound large shrimp, peeled and deveined
• Salt and ground black pepper
• 6 (8 inch) flour tortillas, heated according to package directions
• 1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Directions

1.     Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

2.     Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Mango Chicken

Ingredients

• 1 egg
• 2 tablespoons lemon juice
• 1 cup mango nectar
•  
• 1 cup flour
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
•  
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1 cup mango nectar
• 3/4 cup water
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons lemon juice
• 3 dashes sesame oil
• 1 teaspoon cornstarch

Directions

1.     Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess.

2.     Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.