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Pineapple Shrimp Quinoa Bowls

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  • Author: Dianna Muscari


These pineapple shrimp bowls are a weeknight savior. Stir-fried to be sweet and savory and served with quinoa.



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)


  1. 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.
  2. 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.
  3. 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.
  4. 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}.
  5. Add the cooked quinoa and scallions, stirring continuously until it’s combined with the sauce and heated through.
  6. Serve hot, garnished with extra scallions if desired.


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
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