Recipe: pineapple shrimp

Recipe: pineapple shrimp


For the sauce:

  • 120ml pineapple juice
  • 120ml chicken broth
  • 60ml soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons wine or rice vinegar
  • 1 tablespoon. minced ginger
  • 2 tsp cornstarch
  • Option: 2 tablespoons. Sriracha for those who like spicy dishes

For shrimp:

  • 450g shelled shrimp
  • salt and pepper
  • 1 pineapple
  • 4.c olive oil
  • 1 red pepper
  • 2 new onions



  • In a saucepan, combine the pineapple juice, chicken broth, soy sauce, brown sugar, vinegar, ginger and cornstarch and sriracha over medium heat.
  • Simmer until thickened and reduced by a third, about 7 minutes.
  • In a large pan, heat 3 teaspoons of olive oil over medium heat.
  • Add the shrimp with salt and cook, turning once until pink, 2 minutes in total.
  • Transfer to a plate.
  • Add the last teaspoon of oil to the same pan. Add the pepper and cook for about 3 minutes.
  • Cut the pineapple in half and dig it on both sides to rough pieces.
  • Add the sliced pineapple and sauce and set the heat to the maximum.
  • Once the mixture simmers, add the shrimp and stir to combine.
  • Serve immediately by placing the mixture in the emptied pineapple halves with the green onions on top.

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