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Pineapple Shrimp Stir-Fry

I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon sesame or canola oil
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet onion, thinly sliced
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/4 cup sweetened shredded coconut, toasted
  • Hot cooked rice


  • Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth.
  • In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan.
  • Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.
Nutrition Facts
1 cup (calculated without rice): 301 calories, 7g fat (3g saturated fat), 139mg cholesterol, 568mg sodium, 38g carbohydrate (27g sugars, 3g fiber), 20g protein.

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