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Pineapple Shrimp Stir-Fry

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho
Pineapple Shrimp Stir-Fry Recipe photo by Taste of Home

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 medium sweet onion, thinly sliced
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/4 cup sweetened shredded coconut, toasted
  • Hot cooked rice

Directions

  1. Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth.
  2. 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.
  3. Place pineapple in skillet. Stir cornstarch mixture and add to 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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