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Shrimp with Pineapple Recipe

Asian-inspired · Main course · 25 min total

A quick and flavorful stir-fry combining succulent shrimp with sweet pineapple in a savory-sweet sauce, perfect for a weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside.
2. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
3. Heat vegetable oil in a wok or large skillet over high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. Add pineapple and bell pepper to the pan. Stir-fry for 2 minutes until slightly charred. Add garlic and ginger; cook for 30 seconds.
5. Return shrimp to the pan. Pour in the sauce and toss to coat. Add the cornstarch slurry and stir until sauce thickens, about 1 minute.
6. Garnish with green onions and serve immediately over rice.

Tips

• Use ripe but firm pineapple for best texture.
• For extra heat, add a pinch of red pepper flakes with the garlic.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.

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