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Welcome to a culinary adventure that transports you straight to tropical shores with the vibrant flavors of our Pineapple Teriyaki Shrimp Stir Fry. This dish captures the essence of summer with its colorful ingredients and delightful combination of sweet and savory notes. Imagine succulent shrimp coated in a rich teriyaki sauce, complemented by the juicy sweetness of fresh pineapple and the crunch of colorful vegetables. Not only does this dish tantalize your taste buds, but it also offers a quick and straightforward cooking experience, making it perfect for both busy weeknight dinners and special gatherings.

Pineapple Teriyaki Shrimp Stir Fry

Escape to the tropics with this vibrant Pineapple Teriyaki Shrimp Stir Fry recipe. Bursting with the sweet and savory flavors of fresh pineapple and rich teriyaki sauce, this dish features succulent shrimp and colorful veggies like snap peas and bell peppers. Perfect for busy weeknights or special gatherings, this quick and easy stir fry brings a delightful explosion of taste and nutrition to your dinner table. Get ready for a culinary adventure that’s as visually stunning as it is delicious!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup fresh pineapple chunks

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

2 green onions, sliced (white and green parts separated)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce (low-sodium preferred)

2 tablespoons teriyaki sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch dissolved in 2 tablespoons water (optional thickening agent)

Sesame seeds for garnish

Cooked rice or quinoa for serving

Instructions
 

Prepare the sauce: In a small bowl, combine soy sauce, teriyaki sauce, sesame oil, minced garlic, and grated ginger. Mix well and set aside.

    Stir-fry the vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced red and yellow bell peppers and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables start to soften but still maintain their crunch.

      Cook the shrimp: Push the vegetables to the side of the skillet and add the shrimp to the center. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.

        Add pineapple and sauce: Once the shrimp are cooked, add the pineapple chunks and the prepared sauce to the skillet. Stir everything together and let it cook for another 1-2 minutes to allow the flavors to meld. If you prefer a thicker sauce, stir in the cornstarch mixture at this stage and cook for an additional minute until the sauce thickens.

          Garnish and serve: Remove the skillet from heat, sprinkle in the sliced green onions (white parts for cooking, green parts for garnish), and toss to combine. Serve the stir-fry over cooked rice or quinoa, and garnish with sesame seeds.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4