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4.5 from 2 votes

Shrimp and Pineapple Stir-fry

A tropical shrimp and pineapple stir-fry with lots of vegetables and a sweet and spicy sauce. Cue the ukulele and you can be on an island in thirty minutes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 servings
Calories: 279kcal
Author: Lucy Brewer



  • 1/3 cup pineapple juice
  • 2 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 1/4 teaspoon minced ginger
  • 1 tablespoon cornstarch


  • 4 teaspoons sesame oil divided
  • 1 tablespoon vegetable oil divided
  • 1 1/2 cups chopped fresh pineapple
  • 1 lb. peeled and deveined shrimp
  • 4 cloves garlic minced
  • 1/2 large bell pepper sliced
  • 2 stalks bok choy chopped into 1-inch pieces
  • 4-5 stalks asparagus chopped into 1-inch pieces
  • 2 carrots sliced into 1/4-inch pieces
  • 1 cup fresh sugar snap peas
  • 3 scallions chopped


  • Whisk together sauce ingredients and set aside.
  • Heat 2 teaspoons sesame oil and 1/2 tablespoon vegetable oil in large non-stick skillet on medium-high until shimmering hot.
  • Add pineapple to skillet and stir-fry until lightly browned. Remove pineapple to a bowl. Add shrimp and garlic to skillet. Cook 1-2 minutes, stirring frequently. Remove shrimp and garlic to the bowl with pineapple.
  • Add remaining oil to skillet and heat until shimmering. Add bell pepper, bok choy, asparagus, carrots, and sugar snap peas to skillet. Cook 2 minutes, stirring frequently. Add pineapple and shrimp back to skillet. Add green onions. Add sauce.
  • Stir to blend and cook about thirty seconds then remove all to bowl and serve over rice.


Adapted from Fine Cooking.