I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. My family loved it! If you don't care for coconut, sprinkle it with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho
Pineapple Shrimp Stir-Fry
Pineapple Shrimp Stir-Fry
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 can (20 ounces) unsweetened pineapple tidbits
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sesame or canola oil
- 1 medium sweet red pepper, thinly sliced
- 1 medium green pepper, thinly sliced
- 1 large onion, sliced
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1/4 cup sweetened shredded coconut, toasted
- Hot cooked rice
Directions
- Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth.
- In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan.
- Place pineapple in skillet. Stir cornstarch mixture into the pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.
Nutrition Facts
1 cup (calculated without rice): 301 calories, 7g fat (3g saturated fat), 139mg cholesterol, 568mg sodium, 38g carbohydrate (27g sugars, 3g fiber), 20g protein.
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