Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 minutes
Yield: 4 servings
1 6-ounce can of pineapple juice (3/4 cup)
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons tomato paste
1 tablespoon low sodium soy sauce
2 dashes hot sauce (we used Sriracha)
1 tablespoon corn starch
3 teaspoons vegetable oil divided
1 ½ pounds medium uncooked shrimp, peeled and deveined
1 tablespoon freshly grated ginger
2 medium garlic cloves minced
1 ½ cups thinly sliced carrots
1 cup ½ inch diced onion
1 medium green bell pepper sliced into ¼ inch strips and each strip cut in half (about 1 ¼ cups total)
1 cup fresh pineapple, cut into 1 inch cubes (or canned if fresh is not available)
1 8-ounce can water chestnuts, drained
¼ cup roasted peanuts
Cooked white rice, for serving


In a medium bowl, mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch. Mix to dissolve corn starch. Set aside.
In a wok or heavy bottomed pan, heat to medium high and add two teaspoons of the oil. When oil starts to smoke, add shrimp and cook about 3 minutes flipping to cook both sides and cook until pink. Do not over cook. Remove shrimp to a bowl or plate.
Add remaining teaspoon of oil and cook ginger and garlic for 30 seconds. Add all other ingredients except reserved liquid from step one. Cook stirring often for 4-6 minutes or until vegetables are starting to get tender but not mushy.
Add shrimp back in. Give the sauce a quick stir and add to the shrimp and vegetables and cook for about 2 minutes to thicken sauce and blend ingredients.
Remove from heat and serve over white rice.