Shrimp And Pineapple Teriyaki Food

TERIYAKI PINEAPPLE SHRIMP WITH BELL PEPPER NOODLES

Steps:

• For the teriyaki sauce: Stir together the soy sauce, honey, sesame oil and 1/2 cup water in a small saucepan over medium-high heat. Bring to a strong simmer and stir in the garlic and ginger.
• Meanwhile, whisk together the arrowroot powder and 1/4 cup water in a small bowl until the powder is dissolved, making a slurry. Stir the arrowroot slurry into the soy sauce mixture. Stir until the teriyaki sauce is thickened, about 3 to 5 minutes, then remove from the heat.
• For the pineapple shrimp and bell pepper noodles: Trim the tops off the bell peppers and remove the stem, flesh and seeds. Spiralize the bell peppers. Trim the peppers into medium-length noodles with kitchen shears. Thinly slice the remaining tops and bottoms of the bell pepper.
• Heat the olive oil in a large, wide skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and season with salt and pepper. Cook, tossing occasionally, until the bell pepper noodles are softened and cooked to al dente, 3 to 5 minutes. Set aside.
• Place a grill pan over medium-high heat (or use the same skillet if you don't have a grill pan) and add half the coconut oil if needed. Add the pineapple and cook, stirring occasionally, until the pineapple is warmed through, about 2 minutes. Set aside.
• Add the remaining coconut oil and the shrimp to the skillet and cook for 2 minutes. Season with salt and pepper, then flip the shrimp over and cook until opaque, 2 to 3 minutes. Add the bell pepper noodles, pineapple and teriyaki sauce and toss well to combine.
• Divide between 2 plates and top with the scallions and sesame seeds.

TERIYAKI GRILLED SHRIMP AND PINEAPPLE

Steps:

• Simmer everything until the sugar has melted before setting aside to cool.
• Marinate the shrimp in the marinade for 30 minutes, skewer the shrimp and pineapple slices and grill over medium-high heat until cooked and slightly charred, about 2-4 minutes per side.

SHRIMP AND PINEAPPLE TERIYAKI

Steps:

• Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.
• Heat the oil in a pan.
• Add the shrimp and saute until cooked, about 2 minutes per side and set aside.
• Reduce the marinade by half in the pan.
• Add the pureed pineapple and pineapple and heat.
• Remove from heat and mix in the shrimp and sesame oil.
• Garnish with the green onion.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

SHRIMP TERIYAKI KABOBS

Steps:

• In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
• Add shrimp and toss to coat.
• I let them set in the fridge all day till I was ready to skewer them to grill.
• Be sure and soak your skewers if you are using wood!
• Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
• I was able to get about 4 on each skewer.
• Grill about 2-3 minutes on each side or until shrimp is pink.
• You can baste with the marinade if you want but I did not.
• You can also broil this if you don't have a grill.
• I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.

SWEET AND SOUR SHRIMP WITH PINEAPPLE

Steps:

• To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
• Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
• Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
• Serve hot, spooned over rice.