Shrimp & Pineapple Skewers with Summer Harvest Fried Rice

Begin by steaming rice in your trusty rice cooker (or prepare it on your stove top). After rice is fully cooked, spread it on a sheet pan to dry out on the counter while you prepare the rest of your ingredients.

Preheat an electric griddle (or very large skillet) to about 375°F. Drizzle with neutral tasting oil and 1 tablespoon butter. Add zucchini, bell pepper, and garlic. Cook veggies, stirring frequently, until nicely browned, about 4 minutes.

Add corn and white part of scallions and cook for an additional minute. Season everything with onion powder and a pinch of salt and pepper.

Add more oil and remaining 2 tablespoons butter to the griddle followed by the rice. Fry the rice for about 4–5 minutes, stirring frequently, until it has nice crispy edges. Season everything liberally with salt and pepper, to taste.

Add green parts of the scallions and a squeeze of lime juice. Turn the griddle to the warm setting.

Begin preheating outdoor grill or stove top grill pan. While it preheats, season shrimp liberally with blackening seasoning. Alternate adding shrimp and pineapple chunks to pre-soaked wooden skewers, making sure to leave generous space between shrimp and pineapple.

Grill skewers over medium-high heat, until shrimp are cooked through, about 3 minutes total. Serve two skewers over a generous portion of rice and enjoy.

Note: If the shrimp and pineapple are too close together, the pineapple can alter the texture of the shrimp.