Shrimp and Pineapple Stir Fry

Josh loves pineapple. And since we had an extra pound of shrimp leftover from the Bangkok Shrimp meal I served a few weeks ago, I figured what better way to use it up. This recipe is super simple, delicious and healthy. A great time and budget saver on this recipe is to use canned pineapple instead of fresh.

Ingredients
1 pound shrimp, pealed, deveined, tails removed
1/4 cup GF teriyaki sauce (I used San-J)
1/4 cup pineapple juice
1 TBSP olive oil
1/4 cup pureed pineapple
2 cups pineapple, cut into bit sized pieces
1 garlic clove, minced
1 tsp sesame oil
1 green onion, chopped
rice, to serve over (I used Basmati)

Directions
Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.

Heat the olive oil in a pan. Separate the shrimp from the marinade. Add the shrimp to the pan and saute until cooked, about 2 minutes per side and set aside. Remove the shrimp from the pan and set aside.

Pour the marinade in the pan and reduce by half. Add the garlic. Next add the pineapple chunks and pureed pineapple and heat. Turn off the heat and add the shrimp back and sesame oil.

Serve over rice and garnish with the green onion.