Pineapple-Shrimp Stir-Fry

If you've ever heard the expression, "Eat the rainbow," this colorful, tasty dish will help you do just that! Serve over hot, fluffy rice.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 373 Calories

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• ½ cup soy sauce
• 1 tablespoon grated fresh ginger
• ¼ cup rice vinegar
• 4 cups broccoli florets
• 1 pound large shrimp, peeled and deveined
• ¼ teaspoon dried red pepper flakes
• 1 (8 ounce) can pineapple chunks in juice
• 1 tablespoon minced fresh garlic
• 1 teaspoon fish sauce (Optional)
• 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
• 2 tablespoons chopped cashews, or to taste (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 3

Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet 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.

Step 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.

Step 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.

Step 6

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