Step 3

Before You Cook

Step 12

If using any fresh produce, thoroughly rinse and pat dry

Step 23

Ingredient(s) used more than once: green beans

Step 31

Cooking Guidelines

Step 32

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Step 35

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Step 38

Seafood 145° F |

Step 41

Chicken 165° F |

Step 44

Ground Beef 160° F |

Step 47

Ground Turkey 165° F |

Step 50

Ground Pork 160° F

Step 64

Cook the Rice

Step 65

Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Step 66

Remove from burner and set aside.

Step 67

While rice cooks, prepare ingredients.

Step 77

Prepare the Ingredients

Step 78

Stem, seed, remove ribs, and cut green bell pepper into ¼" dice.

Step 79

Peel and cut shallot into ¼" dice.

Step 80

Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions, keeping white and green portions separate.

Step 81

Pat shrimp dry.

Step 82

If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry and season all over with a pinch of salt. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season either all over with a pinch of salt.

Step 92

Cook the Shrimp

Step 93

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add shrimp to hot pan and cook on one side until browned, 2-3 minutes.

Step 94

Transfer to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step.

Step 95

If using chicken thighs or flank steak, follow same instructions, stirring occasionally until browned and no pink remains, 4-6 minutes.

Step 96

Reserve pan; no need to wipe clean.

Step 106

Make the Sauce

Step 107

Add 1 Tbsp. olive oil, shallot, green bell pepper, white portions of green onions, and pineapple to hot pan. Cover, and stir occasionally until tender, 3-4 minutes.

Step 108

Str in tomato paste, soy sauce, sweet chili sauce, ¼ cup water, and a pinch of pepper. Bring to a boil.

Step 118

Finish the Dish

Step 119

Once boiling, add shrimp and any accumulated juices to pan. Stir occasionally until sauce coats shrimp and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Step 120

If using chicken thighs, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. If using flank steak, follow same instructions and cook until heated through, 1-2 minutes.

Step 121

Plate dish as pictured on front of card, topping rice with shrimp mixture, and garnishing with green portions of green onions and crispy rice noodles. Bon appétit!