Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Drain pineapple juice into a measuring cup and set both juice and chunks aside.
  2. Heat oil in wok or large skillet over high heat.
  3. Saute onion, pepper and garlic for 5 minutes.
  4. Combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. Mix well and pour over vegetables.
  5. Add pineapple chunks and shimp to wok and bring to a simmer.
  6. Combine cornstarch and water, then pour into wok.
  7. Cook for a few more minutes, stirring constantly until sauce thickens.
  8. Serve over rice or couscous.

Reviews

(1)
Most Helpful

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!

SouthernChefinConnecticut March 29, 2012

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