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Prep time: 10 minutes
Cook time: 10 minutes
1 can (15.5 oz.) pineapple chunks in syrup
1 Tbsp. vegetable oil
1/2 red bell pepper, cut in thin strips
1 lb. shrimp, shelled and deveined
1/4 to 1/2 tsp. crushed red pepper flakes or hot pepper sauce
1 can (14.5 oz.) S&W® Cut Green Beans, drained
1 cup sweet and sour sauce*
1. Drain pineapple, reserving 2 tablespoons syrup. In 10 to 12-inch wok or skillet, heat oil over medium heat.
2. Add red bell pepper; stir-fry 2 minutes. Add shrimp, reserved syrup and red pepper flakes. Stir-fry 2 minutes.
3. Add green beans, pineapple and sauce. Reduce heat and cook 2 more minutes or until heated through and shrimp are opaque. DO NOT OVERCOOK SHRIMP. Salt and pepper to taste. Serve over hot cooked rice.
*Available in international section of supermarket. Or, combine 1/2 cup water or reserved pineapple syrup, 1/3 cup cider vinegar, 3 Tbsp. sugar, 1/4 cup ketchup and 1 Tbsp. cornstarch and 1/4 tsp. ground ginger (optional). Cook, stirring constantly, until thickened and translucent.
4 servings
