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1 (64 ounce) can pineapple tidbits or 1 (64 ounce) can pineapple chunks in juice
2 2⁄3 cups water or 2 2⁄3 cups all-natural chicken broth
2 2⁄3 cups light teriyaki sauce
16 tablespoons white wine vinegar or 16 tablespoons rice vinegar
16 tablespoons peanut butter (optional)
16 tablespoons cornstarch
8 tablespoons canola oil
1 (128 ounce) bag frozen asian-style vegetables, thawed
4 teaspoons ground ginger or 8 teaspoons bottled minced gingerroot
8 lbs medium cooked shrimp


Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a rondo or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the pan. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, serve with rice

Servings: 50

Serving Size: 4 oz

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