3 Tbsp. I Can't Believe It's Not Butter!® Spread,divided
1 medium red bell pepper
1 can (8 oz.) pineapple chunks in 100% juice
1 3/4 cups water
1 package Knorr® Rice Sides™ - Chicken flavor
Blend ketchup, 3 tablespoons teriyaki sauce, lemon juice, garlic powder and ground black pepper in large, shallow nonaluminum baking dish or plastic bag. Add shrimp and turn to coat. Cover, or close bag, and marinate in refrigerator, stirring occasionally, at least 30 minutes.
Remove shrimp from marinade, discarding marinade. Melt 1 tablespoon Spread in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
Melt remaining 2 tablespoons Spread in same skillet and cook red pepper and pineapple, stirring occasionally, 3 minutes or until pepper is almost tender. Stir in Knorr® Rice Sides™ - Chicken flavor, water, remaining 1 tablespoon teriyaki sauce and reserved pineapple juice. Bring to a boil over high heat. Reduce heat to low and simmer covered 8 minutes or until rice is almost tender. Return shrimp to skillet and heat through. Garnish, if desired, with coarsely chopped macadamia nuts or almonds.
Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn, and Knorr® Fiesta Sides™ Mexican Rice.
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