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healthy Sweet and Sour Shrimp

Sweet and Sour Shrimp

Author: Heidi Boortz
Servings : 4


  • 1 can pineapple chunks canned in juice, 16 oz
  • 1 tsp cornstarch
  • 1 tsp Chili Powder
  • 3 Tbsp tomato paste
  • 1 pinch cayenne pepper
  • 1/2 tsp honey
  • 1 tsp apple cider vinegar
  • 1 Tbsp Bragg Liquid Aminos
  • 1/2 tsp garlic powder


  • 2 tsp sesame oil
  • 1 lb shrimp thawed, peeled, tails removed
  • 1 each green bell pepper cut into chunks
  • 1 each red bell pepper cut into chunks
  • 1/2 each onion cut into chunks
  • 2 cups brown rice cooked (2 cups after cooking)


  • Drain pineapple, reserving juice. Set chunks aside. Combine pineapple juice, cornstarch, chili powder, tomato paste, cayenne, honey, vinegar, bragg and garlic. Set aside.

  • Heat oil in a large skillet over medium high heat. Add bell peppers and onions. Cook, stirring frequently, 2-3 min or until peppers are tender-crisp. Add shrimp. Cook about 3 min or until shrimp are cooked through.
  • Stir the sauce and immediately add to shrimp mixture in skillet. Add pineapple. Cook, stirring occasionally, until mixture is thickened and bubbly, about 5 minutes. Serve over cooked brown rice.


Feel free to use fresh pineapple in place of canned.  You'll need 1-2 cups depending on how pineapple-y you like it.  You'll also need about 1/2 cup pineapple juice (not from concentrate).
Tried this recipe?Let us know how it was!