Ingredients
1 can (8 ounce) pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons chili sauce
1 tablespoon low sodium soy sauce
1/2 teaspoon garlic powder
2 teaspoons sesame oil (or vegetable oil)
1 green pepper, coarsely chopped and seeded
1/2 onion, sliced
3/4 pound peeled deveined medium shrimp
Instructions
1. Separate pineapples from its juice, save juice and set pineapples aside.
2. In a small bowl, mix the pineapple juice with the cornstarch, chili sauce, soy sauce, and garlic powder.
3. Heat the oil in a large nonstick pan or wok over medium high heat until hot, and add the peppers and onions.
4. Stir fry the peppers and onions until tender crisp, about 2-3 minutes, then add shrimp and cook until shrimp turn pink, about 2-3 more minutes.
5. Stir in the pineapple chunks and cornstarch mixture, stirring constantly until juice thickens and bubbles.
You can add color and variety to this meal by adding in some red peppers and mushrooms.
Nutrition Facts
Per Serving--
Calories: 177
Carbohydrates: 16g
Protein: 18g
Total Fat: 4g
Saturated Fat: 0.7g
Cholesterol: 129mg
Fiber: 0.8g
Sodium: 397mg
Tags
fish, shrimp, diabetic
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