Pineapple Shrimp Quinoa Stir Fry Bowls

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.

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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.

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 1/2 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

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!

Pineapple Shrimp & Quinoa Stir Fry

These sweet Pineapple Shrimp & Quinoa Stir Fry bowls are healthy and filling, with sweet flavors of pineapple and bell peppers.

Pin Recipe

Course Lunch, Main Course

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Author Dianna Muscari

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 3/4 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.

Dianna’s Tips

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 8×8 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 1/2 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.