Stir-Fried Tiki-Inspired Pineapple Shrimp with Coconut Rice

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Succulent shrimp stir-fried with pineapple and bell peppers, served over fragrant coconut rice for a colorful, island-flavored meal. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, fresh pineapple chunks, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 1 medium red bell pepper, sliced
• 2 stalks green onions, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 2 cups cooked jasmine rice
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a saucepan, combine 2 cups cooked jasmine rice, 1/2 cup coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper. Heat over low heat for 5 minutes, stirring occasionally, until rice is warmed and fragrant with coconut.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb large shrimp, peeled and deveined, to the skillet. Stir-fry for 2-3 minutes until shrimp turn pink and opaque.
4. Step 4: Add 1 cup fresh pineapple chunks and 1 medium sliced red bell pepper to the skillet. Stir-fry for another 2 minutes until vegetables are tender-crisp.
5. Step 5: Stir in 3 tbsp soy sauce and 1 tbsp honey. Toss everything together and cook for 1 minute until sauce thickens slightly and coats the shrimp and vegetables.
6. Step 6: Remove from heat and sprinkle 2 chopped green onions over the top. Serve immediately over the warm coconut rice.