Shrimp and Pineapple Stir-Fry

READY IN: 25mins
Recipe by carolinafan


Top Review by Peter J

Great recipe. Rather than frozen vegetables I used brocolli, snow peas, asparagus, bamboo shoots, spring onions and carrots and cooked a little less time. For the sauce I used All-purpose Stir-fry Sauce (Recipe #87748)

Ingredients Nutrition


  1. Prepare rice as label directs.
  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
  3. Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
  4. In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
  5. Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
  6. To serve, spoon rice onto plates and top with shrimp mixture.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a