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Sweet Polynesian Shrimp

Sweet with a little "zing" of pineapple tartness.


  • 340g of Shrimp/Prawns

    Starting at: $24 Shop now Arrow Icon

  • 1 Green Bell Pepper - Sliced
  • 1 Can of Pineapple Chunks with Juice
  • 1/2 Cup Orange Juice
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Sugar
  • 1/4 Tsp Salt (or more to taste)
  • 1 - 2 Tbsp Soya Sauce


  • 1

    Pineapple and rice is a favorite in our household, so when I stumbled on this recipe and just had to try it! Start by cooking your rice. I prefer Basmati but you can use whatever rice you like best. It will also work with Egg Noodles, vermicelli or Thai noodles.

  • 2

    Peel your prawns ahead of time. Most are an easy-peel with the back already split. Pan fry the prawns with some cooking oil on medium or medium-high heat in a non-stick pan. Add a little water if necessary to help prawns to steam. Season with kosher salt and pepper in the pan as they cook. Set prawns aside.

  • 3

    Add a Tbsp of cooking oil to the pan and add sliced green peppers. Once they start to become tender, add all remaining ingredients listed above.

  • 4

    Mix 1 Tbsp of Cornstarch with 2 Tbsps of Water in a separate cup until smooth and fully dissolved. Stir into vegetable mixture to help the sauce to thicken. Simmer and stir regularly.

  • 5

    Add cooked Prawns and serve over a bed of rice or noodles.

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