Prep 10 mins
Cook 20 mins
Delicious low-fat melding of sweet, sour and spicy flavors. Try it over couscous instead of rice. Try using 1/2 pound cooked chicken in place of the shrimp for a tasty alternative.
- 30 medium cooked shrimp
- 1 (14 ounce) can pineapple chunks in juice
- 1 green bell pepper, cut into cubes
- 1⁄2 large yellow onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 teaspoon cayenne
- 1⁄3 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
- 5 tablespoons water
- Drain pineapple juice into a measuring cup and set both juice and chunks aside.
- Heat oil in wok or large skillet over high heat.
- Saute onion, pepper and garlic for 5 minutes.
- Combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. Mix well and pour over vegetables.
- Add pineapple chunks and shimp to wok and bring to a simmer.
- Combine cornstarch and water, then pour into wok.
- Cook for a few more minutes, stirring constantly until sauce thickens.
- Serve over rice or couscous.
I cut out the cayenne as I was serving this to my kids as well, but it was still very tasty! Nice mix of flavors! The leftovers weren't nearly as good though, so I recommend eating it all at once:-) I am looking forward to trying it with chicken as well!