“Bowls” are quick, versatile, and pack a variety of flavors and textures into a one-pot meal. This shrimp and pineapple version features a colorful variety of snap peas, pineapple, basil, and bell pepper. You can switch up the vegetables for any you have on hand and add a different protein like chicken or tofu. No matter how you mix it up, it cooks in about 15 minutes, making it a great, healthy option for a busy week night.
Prepare teriyaki sauce by mixing tamarind, water, lime juice, ginger, corn starch, honey and red pepper flakes in a small bowl. Set aside.
Heat 1 tsp of olive oil in a saucepan over medium high heat. Add shrimp and cook, stirring frequently for about 2-4 minutes, or until shrimp are pink and opaque. Remove shrimp from pan to a plate or bowl and set aside.
Heat the remaining olive oil in a large saucepan or wok over medium high heat. Add broccoli, snap peas, peppers, and garlic to the pan. Saute, stirring frequently, for 2-3 minutes.
Add the teriyaki sauce and reduce heat to medium and cover pan with a lid. Cook for an additional 5 minutes.
Remove lid and add shrimp, water chestnuts and pineapple. Cook for an additional 1-2 minutes, or until vegetables are fork tender.
Serve on its own or over brown rice, quinoa, or another whole grain of your choice. Finish with a garnish of thinly sliced basil and sesame seeds.