1-First step: get your rice and ingredients ready

If you plan to serve this with rice, start cooking it first so it is ready by the time the stir fry is done. Then cut the snap peas in half, dice the red pepper, chop the pineapple if needed, and mince the garlic and ginger. Stir fry moves fast, so having everything measured and within reach makes the cooking process smooth.

This is also a good time to decide whether you want a little heat. If you like spice, keep the sriracha nearby. If you prefer a milder dinner, leave it out and let the pineapple and ginger carry the flavor.

2-Second step: coat the shrimp

In a bowl, whisk together the cornstarch, onion powder, and garlic powder. Add the shrimp and toss until each piece is lightly coated. This simple coating helps the shrimp brown a little in the pan and gives the sauce something to cling to later.

Using raw shrimp is the best choice here because it cooks quickly and stays tender. If the shrimp are wet, pat them dry first so the seasoning sticks better. If you want extra coverage, double the coating mixture before tossing.

3-Third step: mix the stir fry sauce

In a separate bowl, mix the remaining cornstarch with the pineapple juice. Stir in the hoisin sauce, soy sauce, minced ginger, sea salt, minced garlic, and the optional sriracha. Whisk until smooth.

The sauce should look thin at this stage. It will thicken later in the skillet after the shrimp and vegetables are added back in. If you want a sweeter flavor, use pineapple juice. If you want a slightly brighter citrus note, orange juice works well too.

4-Fourth step: cook the shrimp

Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. When the oil is hot, add the coated shrimp in a single layer. Cook for about 2 minutes per side, just until pink and opaque. Remove the shrimp from the pan and set them aside.

Do not overcook the shrimp. They cook fast, and they will go back into the pan later. A quick sear gives them a nice texture without turning rubbery.

5-Fifth step: sauté the vegetables and pineapple

Add the remaining tablespoon of oil to the same pan. Toss in the snap peas, red pepper, and pineapple. Cook for 2 to 3 minutes, stirring often, until the vegetables are crisp-tender.

You want the vegetables to keep some bite. The snap peas should stay bright green, the peppers should soften slightly, and the pineapple should warm through and caramelize just a bit at the edges. This step adds a lot of texture to the finished Pineapple Shrimp Stir Fry.

6-Sixth step: finish the sauce and bring everything together

Return the shrimp to the pan. Pour in the sauce and stir well so everything gets coated. Cook for about 1 minute, just until the sauce thickens and turns glossy. Once it clings to the shrimp and vegetables, remove the pan from the heat.

At this point, give the stir fry a quick taste. If it seems too salty, use a little less soy sauce or hoisin the next time. If you want more sweetness, a few extra pineapple chunks can help balance it out.

7-Final step: serve and garnish

Spoon the Pineapple Shrimp Stir Fry over warm rice if you are serving it that way, then finish with sesame seeds on top. The sesame seeds add a nice look and a mild nutty flavor that works beautifully with the sauce.