Pineapple Shrimp Stir-Fry

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This colorful shrimp stir fry with pineapple, bell peppers, red onion, and broccoli is a rainbow of deliciousness on your plate! Serve over hot, fluffy rice to soak up the savory ginger and garlic sauce.

By Brenda Venable
Published on June 10, 2024
pineapple, shrimp, pepper, and broccoli stir fry in wok
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (8 ounce) can pineapple chunks in juice

  • ½ cup soy sauce

  • ¼ cup rice vinegar

  • 2 tablespoons sesame oil

  • 1 tablespoon minced fresh garlic

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon fish sauce (Optional)

  • ¼ teaspoon dried red pepper flakes

  • 2 tablespoons avocado oil (or other neutral 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 (Optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

From the Editor

Nutrition data for this recipe includes the full amount of pineapple juice. The actual amount of pineapple juice consumed will vary.

Nutrition Facts (per serving)

416 Calories
17g Fat
36g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 416
% Daily Value *
Total Fat 17g 21%
Saturated Fat 3g 13%
Cholesterol 239mg 80%
Sodium 2893mg 126%
Total Carbohydrate 36g 13%
Dietary Fiber 7g 26%
Total Sugars 15g
Protein 34g 67%
Vitamin C 207mg 230%
Calcium 205mg 16%
Iron 3mg 14%
Potassium 1032mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.