Serves 4
1/3 cup Teriyaki Sauce
3 tablespoon frozen Pineapple Juice Concentrate
1-1/2 tablespoon Rice Vinegar
1/2 teaspoon Hot Sauce (or to taste)
1/2 teaspoon Cornstarch
1/2 fresh Pineapple (or substitute 1 20-oz. can Unsweetened Pineapple Chunks, drained)
2 teaspoon Canola Oil (divided)
1 tablespoon fresh Ginger, minced
1 lb. large Shrimp, rinsed, peeled, and deveined
1 bunch Scallions or Green Onions, trimmed and cut into 1-inch lengths
1/4 teaspoon Salt
In a small mixing bowl whisk together teriyaki sauce, pineapple juice concentrate, rice vinegar, hot sauce, and cornstarch. Set aside. (You may find that the cornstarch blends a little easier if you mix it with just enough water to make a liquid.)
If using fresh pineapple (and it’s best if you do), take a large knife and peel the pineapple. Remove the top and cut it in half. Save half the pineapple for another recipe and cut the remaining half into wedges, then cut down to about 1/2-inch thick slices.
In a large heavy skillet, warm half the oil over high heat until very hot, but not smoking. Add the ginger and saute until fragrant, about half a minute. Add the shrimp and stir-fry until pink, about 2 or 3 minutes. Transfer the mixture to a bowl and reserve.
Heat the remaining oil in the same skillet until very hot. Add pineapple and scallions and cook, stirring occasionally, until the pineapple is browned, about 5 minutes. Add the reserved sauce mixture and shrimp, and heat through. Add salt and serve immediately while very warm.