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    Home » Casseroles & Skillets

    Pineapple Shrimp Quinoa Stir Fry Bowls

    Published: Jan 3, 2018 · Modified: May 31, 2024 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Pineapple Shrimp Quinoa Stir Fry Bowls! Light and nutritious yet hearty and filling, these super simple bowls come together quickly to create a healthful meal with a tropical twist.

    Sweet Pineapple Shrimp and Quinoa Stir Fry bowls with sweet peppers

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    There's a reason stir fry tends to be on our menu at least once a week. It's quick, easy and you can use just about any ingredient you have on hand!

    These Pineapple Shrimp Quinoa Stir Fry Bowls are a great example of a "clean out the fridge/freezer" stir fry dinner. It's the perfect marriage of light and nutritious ingredients that still manages to be hearty and filling.

    Juicy shrimp, sweet pineapple, and wholesome quinoa, are all tossed together in one skillet with a sweet, savory, spicy sauce that makes the whole thing pop!

    Looking for more easy stir fry recipes? Try my Walnut Chicken Stir Fry, Tangerine Shrimp & Vegetable Stir Fry or Citrus Pork Stir Fry.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Pineapple Shrimp & Quinoa Stir Fry
    Pineapple shrimp on a bed of quinoa and sweet bell peppers

    Ingredients

    For the Sauce:

    • Reduced sodium soy sauce or tamari
    • Sriracha or chili paste
    • Rice vinegar
    • Pineapple tidbits or finely chopped pineapple

    For the Stir Fry:

    • Sesame oil
    • Olive oil
    • Shrimp
    • Onion
    • Broccoli florets
    • Frozen or fresh mixed peppers (red, yellow & green)
    • Cooked quinoa (see notes below)
    • Scallions

    Instructions

    Prepare the Sauce: In a food processor or blender, combine soy sauce, sriracha or chili paste, rice vinegar, and ½ cup pineapple tidbits. Reserve the other half of the pineapple for the stir fry. Blend until smooth and set aside.

    Stir Fry Vegetables: Heat sesame oil and olive oil in a wok or large skillet over high heat. Add the sliced onion, broccoli, mixed peppers, and the remaining pineapple tidbits to the pan. Cook for 4-5 minutes until the vegetables start to become tender and charred in spots.

    Cook the Shrimp: Add the shrimp and cook for 3-4 minutes until they become opaque and slightly caramelized.

    Add Sauce: Pour the prepared sauce over the stir fry mixture and toss to coat. Cook until the sauce is slightly reduced, ensuring the vegetables remain crisp. If the sauce is too thick, add a few tablespoons of water until the desired consistency is reached.

    Combine with Quinoa: Add the cooked quinoa and chopped scallions to the pan, stirring continuously until everything is well combined and heated through.

    Serve: Serve hot, garnished with extra scallions if desired.

    Recipe FAQ's

    How do I prevent the vegetables from becoming too mushy in stir fry?

    To keep the vegetables crisp, avoid overcooking them. Stir fry them just until they start to become tender and slightly charred.

    What is the best way to store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

    Variations & Substitutions

    Try these variations!

    • Use chicken, beef or pork in place of shrimp.
    • Mix it up with your favorite vegetables. Zucchini, carrots and snap peas would all work great.
    • Use rice instead of quinoa or make it a noodle dish instead!
    These delicious Pineapple Shrimp and Quinoa Stir Fry are a refreshing, healthy dinner
    Pineapple Shrimp Quinoa Stir Fry Bowls! Minimal work and so much flavor; these sweet and spicy bowls will become your favorite healthful dish when you need a quick, nutritious dinner!

    Pineapple Shrimp & Quinoa Stir Fry

    Dianna Muscari | The Kitchen Prep
    These sweet Pineapple Shrimp & Quinoa Stir Fry bowls are healthy and filling, with sweet flavors of pineapple and bell peppers.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Lunch, Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    For Sauce

    • ½ cup reduced sodium soy sauce or tamari
    • 2 teaspoons sriracha or chili paste
    • 2 teaspoons rice vinegar
    • 1½ cups pineapple tidbits divided

    For Stir Fry

    • 1½ teaspoons sesame oil
    • 2 tablespoons olive oil
    • 24 shrimp
    • 1 small onion sliced
    • 2 cup broccoli florets
    • 1½ cups chopped bell peppers I used red, yellow & green
    • 2½ cups cooked quinoa
    • ¼ cup chopped scallions

    Instructions
     

    Make Sauce

    • In the bowl of a food processor, combine soy sauce, sriracha or chili paste, rice vinegar and ¾ cup pineapple tidbits. {Reserve the other half of the pineapple for the stir fry.} Blend until totally smooth, then set aside.

    Cook Veggies & Shrimp

    • Heat the sesame oil and olive oil in a wok or large skillet over high heat. Add the onion, broccoli, peppers and remaining pineapple tidbits to the pan and cook until the vegetables start to become tender and charred in spots, about 4-5 minutes.
    • Add shrimp and cook until they become opaque and slightly caramelized, about 3-4 minutes.
    • Pour the sauce over the mixture and toss to coat. Cook until the sauce is reduced a bit -- try not to overcook the veggies or they'll get too mushy}.
    • Add the cooked quinoa and scallions, stirring continuously until it's combined with the sauce and heated through.
    • Serve hot, garnished with extra scallions if desired.

    Notes

    I like to make a big batch of quinoa in the beginning of the week and either freeze or have ready to go in the fridge. I use this easy method: Preheat the oven to 375. Line an 8x8 inch pan with foil -- make sure it covers the whole thing and extends over the edges. Place 1 cup uncooked quinoa in the lined baking dish {add salt if you'd like} and pour 1 ½ cups boiling water over top, mixing it slightly. Tightly cover the pan with another piece of foil. Bake for 35-40 minutes until the quinoa is cooked through. Fluff with a fork.

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

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