In the summer there are so many things to enjoy: the weather, fresh produce, and time with family! With all those amazing things, the worst scenario is being cooped up in the kitchen for hours on end trying to make a healthy meal!
So, if you are in need of some quick dinner inspo that can keep you out of the kitchen and out enjoying what you love – this Hawaiian Pineapple Shrimp is the recipe for you! The best part? It’s a one pan meal! Easy, healthy, and perfect for summer.
Hawaiian Pineapple Shrimp
- Makes 1 serving (double or triple if you have more mouths to feed!)
- 1 Tbsp. reduced-sodium soy sauce (can substitute coconut aminos)
- 1 and 1/2 tsp. apple cider vinegar
- 1⁄4 tsp. grated fresh ginger
- 1 clove garlic (finely chopped)
- 2 cups shredded red cabbage
- *3⁄4 cup raw medium shrimp (peeled, deveined, with tails removed)
- 1⁄2 cup cubed fresh pineapple
- 2 tsp. toasted sesame oil
1. To make the teriyaki sauce- combine soy sauce, vinegar, ginger, and garlic in a small bowl and mix well. Then set aside.
2. Lightly spray a medium sized skillet with nonstick cooking spray and put on medium/high heat.
3. Add the cabbage and cook by stirring frequently for 2 to 3 minutes, or until cabbage begins to wilt.
4. Add shrimp and cook, stir frequently for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Add pineapple, oil, and teriyaki sauce. Cook for 1 minute, stirring frequently, until mixture is heated through.
6. Serve immediately and enjoy!
*You can use frozen shrimp instead of raw shrimp but make sure it is completely thawed before adding to the skillet! If you use thawed shrimp you do not need to cook it as long, so you can add the pineapple and sauce at the same time.