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Delicious pineapple shrimp dish, showcasing shrimp and pineapple in a colorful presentation.

Pineapple Shrimp

A delightful dish combining juicy shrimp, vibrant bell peppers, and tangy pineapple, perfect for brightening your dinner routine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 230
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound Raw jumbo shrimp Fresh is best; frozen shrimp works too.
  • 2 teaspoons Vegetable oil Can swap with canola oil.
  • 1 Red bell pepper Adds color; substitute with green if unavailable.
  • 1 cup Pineapple chunks Fresh or canned; fresh is recommended.
For the sauce
  • 3 cloves Garlic, minced Substitute with garlic powder if needed.
  • 1 teaspoon Ginger, minced Bottled ginger works in a pinch.
  • 1 tablespoon Water Helps dissolve cornstarch.
  • 3/4 cup Pineapple juice Fresh juice preferred.
  • 1/4 cup Low sodium soy sauce Keeps the dish healthy.
  • 1/3 cup Low sodium chicken broth Vegetable broth is a good alternative.
  • 1/3 cup Hoisin sauce Substitute with barbecue sauce if unavailable.
  • 1/4 cup Brown sugar Honey or maple syrup also works.
  • 2 teaspoons Cornstarch Can substitute with arrowroot powder.
  • Salt and pepper Season to taste Essential for seasoning.
For garnish
  • 1 teaspoon Sesame seeds Omit for a nut-free version.
  • 1 tablespoon Green onions, sliced Can also use cilantro.

Method
 

Preparation
  1. In a small bowl, whisk together the pineapple juice, low sodium soy sauce, chicken broth, hoisin sauce, brown sugar, cornstarch, and water. Set aside.
Cooking
  1. Heat vegetable oil in a large pan over medium-high heat.
  2. Season cleaned shrimp with salt and pepper and place in the pan. Cook in batches if necessary.
  3. Cook shrimp for about 6-8 minutes, stirring occasionally until no longer pink. Remove from pan and set aside.
  4. Add the red bell pepper and pineapple to the same pan; cook for 4-5 minutes until tender.
  5. Add ginger and garlic, cooking for an additional 30 seconds.
  6. Add the previously whisked sauce to the pan and bring to a simmer.
  7. Combine the cornstarch with 1 tablespoon of cold water until smooth, and stir into the sauce in the pan.
  8. Bring to a boil for about a minute until thickened.
  9. Add shrimp back to the pan, tossing well to coat evenly in the sauce.
Serving
  1. Serve the dish over rice, topped with sesame seeds and sliced green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, do so without the sauce, reheat shrimp, and mix with fresh sauce when ready to enjoy.