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Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 10 mins
Additional Time:
4 hrs 10 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupno-salt-added ketchup¼cupfresh orange juice (from 1 orange)3tablespoonsrice vinegar2tablespoonscornstarch1tablespoonlower-sodium soy sauce¾teaspoonkosher salt1 ½cups1-inch-cubed fresh pineapple (about 1 pound)1mediumred bell pepper, cut into 1-inch pieces (about 1 cup)1mediumyellow onion, cut into 1-inch pieces (about 1 1/2 cups)1smalljalapeño chile, seeded and sliced (about 1/4 cup)1poundsea scallops2cupshot cooked brown rice1tablespoonThinly sliced scallions
Cook Mode(Keep screen awake)
Ingredients
⅓cupno-salt-added ketchup
¼cupfresh orange juice (from 1 orange)
3tablespoonsrice vinegar
2tablespoonscornstarch
1tablespoonlower-sodium soy sauce
¾teaspoonkosher salt
1 ½cups1-inch-cubed fresh pineapple (about 1 pound)
1mediumred bell pepper, cut into 1-inch pieces (about 1 cup)
1mediumyellow onion, cut into 1-inch pieces (about 1 1/2 cups)
1smalljalapeño chile, seeded and sliced (about 1/4 cup)
1poundsea scallops
2cupshot cooked brown rice
1tablespoonThinly sliced scallions
DirectionsWhisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in a small bowl; pour into a 5- to 6-quart slow cooker. Add the pineapple, bell pepper, onion, and jalapeno to the slow cooker. Cover and cook on LOW until the vegetables are mostly tender, about 4 hours. Add the scallops, and stir to combine; cover and cook until the scallops reach the desired degree of doneness, about 8 minutes for medium. Divide the brown rice among 4 bowls. Serve the scallops and sauce over the brown rice; garnish with the scallions, if desired.TipsMulticooker Directions: Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in the inner pot of a 6-quart multicooker. Add the pineapple, bell pepper, onion, and jalapeño to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are mostly tender, about 4 hours. Turn off the cooker. Gently stir in the scallops. With the lid off, press SAUTÉ [Normal]; cook uncovered until the scallops reach the desired degree of doneness. finish the recipe.Originally appeared: Everyday Slow Cooker
Directions
Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in a small bowl; pour into a 5- to 6-quart slow cooker. Add the pineapple, bell pepper, onion, and jalapeno to the slow cooker. Cover and cook on LOW until the vegetables are mostly tender, about 4 hours. Add the scallops, and stir to combine; cover and cook until the scallops reach the desired degree of doneness, about 8 minutes for medium. Divide the brown rice among 4 bowls. Serve the scallops and sauce over the brown rice; garnish with the scallions, if desired.TipsMulticooker Directions: Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in the inner pot of a 6-quart multicooker. Add the pineapple, bell pepper, onion, and jalapeño to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are mostly tender, about 4 hours. Turn off the cooker. Gently stir in the scallops. With the lid off, press SAUTÉ [Normal]; cook uncovered until the scallops reach the desired degree of doneness. finish the recipe.
Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in a small bowl; pour into a 5- to 6-quart slow cooker. Add the pineapple, bell pepper, onion, and jalapeno to the slow cooker. Cover and cook on LOW until the vegetables are mostly tender, about 4 hours. Add the scallops, and stir to combine; cover and cook until the scallops reach the desired degree of doneness, about 8 minutes for medium. Divide the brown rice among 4 bowls. Serve the scallops and sauce over the brown rice; garnish with the scallions, if desired.
Tips
Multicooker Directions: Whisk together the ketchup, orange juice, vinegar, cornstarch, soy sauce, and salt in the inner pot of a 6-quart multicooker. Add the pineapple, bell pepper, onion, and jalapeño to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are mostly tender, about 4 hours. Turn off the cooker. Gently stir in the scallops. With the lid off, press SAUTÉ [Normal]; cook uncovered until the scallops reach the desired degree of doneness. finish the recipe.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)304Calories2gFat55gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
