Ingredients
1/2 c. pineapple juice
1/2 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. Sriracha
2 tbsp. light brown sugar
2 tbsp. rice wine vinegar
1 tbsp. minced ginger
2 tsp. cornstarch
1 lb. medium shrimp, peeled, deveined, and patted dry
Kosher salt
Freshly ground black pepper
4 tsp. extra-virgin olive oil
1 red bell pepper, chopped
2 c. fresh pineapple cubes
2 green onions, sliced, for garnish
Preparation
Step 1In a saucepan, combine the pineapple juice, chicken broth, soy sauce, Sriracha, brown sugar, vinegar, ginger, and cornstarch over medium heat. Let simmer until thickened and reduced by a third, about 7 minutes.Step 2Season the shrimp with salt and pepper. In a large skillet, heat 3 teaspoons olive oil over medium heat. Add the shrimp and cook, flipping once, until pink, 2 minutes total. Transfer to a plate. Step 3Add the last teaspoon of oil to the same pan. Add the bell pepper and cook until just cooked, about 3 minutes. Add the pineapple and the sauce and turn the heat to high. Once the mixture is simmering, add the shrimp and stir to combine. Serve right away with green onions on top.
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