Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15 ml) olive oil or vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (140g) fresh pineapple chunks
  • 1 red bell pepper, cored, seeded, and chopped
  • 1/2 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 green onion, thinly sliced, for garnish
  • 1/2 cup (120ml) sweet chili sauce
  • 2 tbsp (30ml) soy sauce (low-sodium)
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add bell pepper and red onion and sauté until softened, about 3-4 minutes. Add garlic and ginger and sauté for another minute until fragrant.
  3. Add the pineapple chunks and shrimp to the skillet. Cook until shrimp is pink and opaque, about 3-5 minutes, flipping halfway through.
  4. In a mixing bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour the sauce over the shrimp and pineapple mixture.
  5. Bring the sauce to a simmer. Whisk together cornstarch and water, then pour into the skillet. Stir constantly until the sauce thickens, about 1-2 minutes.
  6. Remove from heat and garnish with sliced green onions. Serve immediately.