How to make it

  • Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.
  • Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink.
  • Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring contstanly, until mixture is thick and bubbly. Serve immediately.
  • 177 calories, 20% from fat.

Reviews & Comments 2

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    " It was excellent "
    frankieanne ate it and said...
    This sauce is very nice and not too sweet. I made this exactly as written except I used only 2 (heaping) Tbs of the chili sauce and (unfortunately) I only had 1/2 lb. of shrimp. I tasted some of the sauce on its own and got the teeny bit of heat from the chili sauce, too. Served this over rice. I just wish I had more shrimp! I added a picture and a thread in IMI 9/24/13
    Sweet And Sour Shrimp
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  • justjakesmom 8 years ago
    Yum. This sounds delicious!
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    " It was excellent "
    grumblebee ate it and said...
    i've been looking for a nice pineappley shrimp recipe. this looks like it will be a winner. gonna give it a try tomorrow for supper and will update once i've tried it! i know it'll be good though, i'm sure... :)
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