Updated: Apr 27, 2021
So there I was, in front of the fridge, determined to find a way to use up some sauces that were taking up space in the fridge. These sauces range from many cuisines and I was needing to make room (so that I could add a new flavor - Roasted Raspberry Chipotle Sauce). I came up with this recipe based on the unique things I had on hand, but I'm sure making your own version similar to this would come out great as well.
I present to you: Sweet and Spicy Pineapple Shrimp
Most of these ingredients are not too hard to find, with the exception of the Pineapple White Balsamic Vinegar and perhaps the Gochujang Sauce. However, with a bit of research, I was able to find where you buy some of both online. These would be great options to recreate this recipe.
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On a side note, if you were to mix the pineapple white vinegar with a sweet onion olive oil, it makes a great combination that goes with many things. If you had such an olive oil, you can use that in place of the regular olive oil used in this recipe.
As far as things go, this is pretty easy to make, being a low maintenance meal. You're going to be making your own spicy barbecue sauce, simply by mixing a barbecue sauce you have on hand (I used Sweet Baby Rays Honey Barbecue Sauce) with the Gochujang Sauce to make it spicy. Fresh or canned pineapple works fine. The White Balsamic Vinegar is not necessary to get a great taste but I do think it is a wonderful addition.
Also, if you aren't a shrimp lover, you can replace that with pretty much any meat like chicken or pork. Goes great with rice and is a wonderful weekday meal to add to your arsenal.
Sweet and Spicy Pineapple Shrimp
2 Tbsp Butter
2 tsp Olive Oil
1 Lb Shrimp (Shelled, Deveined)
2 Tbsp Pineapple White Balsamic Vinegar
2 cups Diced Pineapple (or one can)
1 cup Red Bell Pepper, Diced
1/2 cup Sweet Onion, Diced
Sweet and Spicy Sauce:
1/2 cup Honey Barbecue Sauce
1/2 cup Gochujang Sauce
Green Onions, Chopped
Melt butter in a large skillet.
Add shrimp in a single layer, add pineapple balsamic vinegar.
Stir occasionally until shrimp is cooked through.
Remove shrimp from skillet, set aside.
Drizzle olive oil onto pan.
Add peppers and onion to the pan, letting them cook until they are slightly browned, about 2 minutes
Add pineapple to pepper/onion mix, let cook for 1 - 2 minutes.
Meanwhile, in a separate bowl, mix the honey barbecue sauce with the gochujang sauce.
Add mixed sauce to pan and toss to coat. Cook for about a minute to let the sauce thicken.
Remove from heat, add green onions.
Serve over rice
Serves 3-4 people