These pineapple shrimp bowls are a weeknight savior. Stir-fried to be sweet and savory and served with quinoa.
Dinnertime is where we’re all feeling the need to call in the reinforcements. 
We want to make good choices. We really do. But work days are long, and kids are exhausting and life is relentless {and wonderful, too}… so despite our very best intentions, we may not exactly be pulling fresh veggies out of our organic gardens and cooking up well-balanced, multi-course meals on the daily. {If you are, though, can I come over?}
Sometimes it’s all you can do to open up your freezer and grab a few things that you think might taste ok together, throw them in a pan and feed all the mouths in your house so you can take a hot second to relax at the end of the day. I’m there with you.
Would you believe me if I told you that this very dish that I’m sharing today is one of those types of meals? {Except for the “tastes ok” part, because it tastes WAY better than ok!} That it’s completely doable even when that eager beaver, New Year buzz has worn off, and that it’s actually pretty good for you, too?
Pineapple Shrimp Quinoa Stir Fry Bowls! Light and nutritious yet hearty and filling, these super simple bowls came together from things I had in my fridge and freezer.
Pre-made quinoa. {I’ve shared my favorite quinoa cooking method in the recipe directions.} Frozen shrimp. {Wild caught, Argentinian Red Shrimp, to be exact.} Frozen pineapple. Frozen tri-colored peppers. I don’t know about you, but more help I can get at the end of the day, the better!
These bowls can be made with any protein or veggie to suit your family’s needs, but I loved how the combination of shrimp, broccoli and peppers worked with the pops of pineapple and sweet/savory sauce.
I guarantee these bowls will be a hit, but if anyone balks, there’s always that backup box of cereal in the pantry for the naysayer because, as far as you’re concerned, dinner is served!
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Pineapple Shrimp Quinoa Bowls
Description
These pineapple shrimp bowls are a weeknight savior. Stir-fried to be sweet and savory and served with quinoa.
Ingredients
For Sauce
- 1/4 cup reduced sodium soy sauce
- 1 teaspoon sriracha or chile paste (more if you like it spicier)
- 1 teaspoon rice vinegar
- 1 cup pineapple tidbits (divided {I used frozen that had been thawed a bit})
For Stir Fry
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 12 large shrimp {frozen & defrosted or fresh}
- 1/2 a small onion (sliced)
- 1 cup broccoli florets
- 1 cup frozen mixed peppers {red (yellow & green})
- 2 cups cooked quinoa*
- 1/4 cup scallions (chopped)
Instructions
- In the bowl of a food processor, combine soy sauce, sriracha or chile paste, rice vinegar and 1/2 cup pineapple tidbits. {Reserve the other half of the pineapple for the stir fry.} Blend until totally smooth, then set aside.
- Heat the sesame oil and olive oil in a wok or large skillet over high heat. Add shrimp and cook until they become opaque and slightly caramelized, about 3-4 minutes.
- 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.
- Pour the sauce over the mixture and toss to coat. Cook until the sauce is reduced a bit {but 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 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.
- Category: Main
