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Pineapple shrimp is a delicious combination of sweet pineapple, red peppers and broccoli. This dish is light, sweet, healthy and very quick to make. I am constantly trying to find something that my whole family will enjoy, but that is easy to prepare and also full of flavor. This is always a hit as a weeknight meal or when entertaining. You can serve it on its own or with rice. You do not have to serve this in the pineapple, but it looks very impressive when you do. The leftovers make a perfect light summer lunch. Enjoy!
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/2 pineapple
- 1 large red bell pepper, cut into bite sized pieces
- 1 cup broccoli florets
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2 tbsp vegetable oil
- 1/4 cup cilantro, finely chopped
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1/8 tsp red pepper flakes
- 1/4 cup coarsely chopped cashews
Directions:
- Peel and devein the shrimp. Season them with salt and pepper, cover and put in fridge while preparing the sauce
- Cut the pineapple in half and hollow out both sides. Cut 1/2 the pineapple into bite sized chunks and set aside
- Cut a piece off of the bottom of each pineapple half so that it lays flat
- In a large skillet, heat half the oil in pan over medium heat
- Add garlic and ginger to pan and cook for 3-5 minutes, or until softened
- Add soy sauce, hoisin sauce, rice wine vinegar, brown sugar and red pepper flakes and cook for for 5-7 minutes, until slightly thickened
- Add red peppers, pineapple and broccoli and continue cooking for 5 minutes until vegetables are softened but still have a crunch
- In a separate pan remaining heat oil over medium heat and cook shrimp 2 minutes per side
- Add shrimp to the sauce and toss well to coat
- Fill the pineapple halves, top with cilantro and serve
- Enjoy!
