Name: Pineapple Shrimp Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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 large onion, sliced; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 1/4 cup sweetened shredded coconut, toasted; Hot cooked rice

The natural sweetness of pineapple, orange juice, caramelized peppers and onions makes homemade pineapple shrimp stir-fry better than takeout.

Ingredients

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 large onion, sliced

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

1/4 cup sweetened shredded coconut, toasted

Hot cooked rice

Instructions

1 Mix the sauce

2 Drain the canned pineapple, reserving the juice. In a small bowl, mix the cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth.

3 Cook the vegetables and shrimp

4 In a large skillet, heat the oil over medium-high heat. Add the peppers and onion and stir-fry them for one to two minutes, or just until they're crisp-tender. Add the shrimp and stir-fry them for two to three minutes longer or until the shrimp turn pink. Remove the vegetables and shrimp from the pan. Editor's Tip: Don't be tempted to leave the shrimp and vegetables in the skillet while you thicken the sauce. Once the shrimp start to turn an opaque pink and curl into a C shape, they're perfect. More time in the pan will make the shrimp tough and rubbery, and the peppers and onions overly soft.

5 Thicken the sauce

6 Place the pineapple in the skillet. Stir the cornstarch mixture into the pan. Bring the sauce to a boil, and then cook and stir for four to five minutes or until the sauce is thickened. Editor's Tip: The naturally sugary sauce burns easily, so reduce the temperature as needed once it comes to a boil and keep stirring as long as it's on the heat. If the sauce thickens quickly, go ahead and add the shrimp mixture and then remove the pan from the heat as soon as the shellfish has warmed through.

7 Combine and serve

8 Return the shrimp mixture to the pan and heat it through, stirring to combine the sauce, vegetables and shrimp. Sprinkle with the toasted coconut and serve with hot cooked rice.