This tropical pairing of sweet and savory will wake up tired taste buds at the dinner table.

Vanessa McNeil Rocchio
Recipe by Southern Living April 2014

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir-fry onion and bell pepper in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet.

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  • Add corn and 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet.

  • Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn-and-onion mixture. Serve over hot cooked rice.

  • Note: We tested with Kikkoman Original Teriyaki Takumi Collection Sauce.

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