Pineapple Shrimp Recipe

Prepare shrimp and marinade

Pat shrimp dry with paper towels. In a medium bowl combine 1/2 cup pineapple juice, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger and 1 tsp cornstarch. Whisk until cornstarch is dissolved. Add the shrimp, toss to coat, and let marinate for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

Prep produce

While shrimp marinates, cut fresh pineapple into 1-inch chunks (reserve 1/4 cup pineapple juice). Core and cut bell peppers into 1-inch pieces and slice red onion into wedges. Slice scallion greens. Pat pineapple pieces dry with paper towel to reduce extra moisture.

Heat a large nonstick or cast-iron skillet or wok over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat. Remove shrimp from marinade (reserve marinade) and place shrimp in a single layer in the pan. Cook undisturbed 1–1.5 minutes per side until pink and just cooked through (shrimp will curl and be opaque). Transfer shrimp to a plate and tent with foil.

In the same pan, add a touch more oil if needed and add pineapple chunks. Sear pineapple 2–3 minutes until lightly caramelized, stirring once. Add bell peppers and red onion and stir-fry 2–3 minutes until vegetables are bright and slightly tender but still crisp. Return cooked shrimp to the pan.

Make sauce

In a small bowl combine reserved marinade, 1/4 cup reserved pineapple juice, 1 tbs brown sugar, 2 tbs ketchup, 1 tsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil and 1/4 tsp red pepper flakes (if using). Whisk together.

Bring the skillet mixture to a simmer over medium heat. Stir the sauce again, then mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Pour the sauce into the skillet and stir to coat the shrimp, pineapple and vegetables. Add the cornstarch slurry and cook 1–2 minutes until sauce thickens and glazes the ingredients. Taste and adjust with 1/2 tsp salt and 1/4 tsp black pepper as needed.

Turn off heat and stir in sliced scallions and a drizzle of sesame oil. If sauce is too thick, loosen with 1–2 tbs warm water or additional pineapple juice.

Divide 4 cups cooked rice among 4 plates or bowls. Spoon pineapple shrimp and vegetables over the rice, sprinkle with toasted sesame seeds if using, and serve with lime wedges on the side to squeeze over just before eating.