Sweet and Sour Shrimp with Pineapple
Brighten up your dinner table with this Sweet and Sour Shrimp with Pineapple, a colorful, quick, and utterly delicious dish that’s perfect for weeknight meals or entertaining guests. Succulent shrimp are paired with sweet, juicy pineapple, crisp bell peppers, and savory onions, all coated in a glossy homemade sweet and tangy sauce. The easy-to-make sauce combines pantry staples like soy sauce, rice vinegar, ketchup, and brown sugar to create the perfect balance of flavors, thickened to perfection with a simple cornstarch slurry. Ready in just 30 minutes, this vibrant stir-fry is served over fluffy white rice and garnished with fresh green onions, making it a wholesome, flavor-packed family favorite. Perfect for fans of Asian-inspired cuisine, this recipe celebrates bold flavors paired with fresh ingredients for a delightful culinary experience.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, chopped (optional, for garnish)
- 3 cups cooked white rice (for serving)
Instructions
In a small bowl, mix soy sauce, rice vinegar, ketchup, brown sugar, and 1/2 cup of water to create the sweet and sour sauce. Set aside.
In another small bowl, whisk cornstarch with the remaining 1/2 cup of water until dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and black pepper, and cook for 2-3 minutes per side or until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté diced onion, red bell pepper, green bell pepper, and garlic for 3-4 minutes until the vegetables are softened.
Add the pineapple chunks to the skillet, stirring to combine with the vegetables.
Pour the prepared sweet and sour sauce into the skillet. Bring the mixture to a gentle simmer.
Slowly add the cornstarch slurry to the skillet while stirring continuously. Cook for 1-2 minutes until the sauce thickens.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
Garnish with chopped green onions, if desired, and serve hot over white rice.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 69.2 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
