Pineapple Shrimp Stir Fry

This easy pineapple shrimp stir fry is loaded with colorful vegetables and sweet pineapple in a savory ginger-garlic-soy sauce for a delicious meal in minutes.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Asian Inspired

Calories: 416

Ingredients Method Nutrition

Ingredients

1 8 ounce can pineapple chunks in juice
0.5 cup soy sauce
0.25 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
0.25 teaspoon dried red pepper flakes
2 tablespoons avocado oil
1 medium red onion, cut into 1-inch chunks
1 medium orange bell pepper, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
4 cups broccoli florets
1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons chopped cashews, or to taste

Method

Gather all ingredients.
Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
Heat a 12-inch nonstick skillet or wok over medium heat. Add avocado oil to the hot wok and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.