Teriyaki Pineapple Shrimp with Bell Pepper Noodles

This teriyaki sauce recipe is perfect for this dish, because the sweetness of the honey brings out the flavors in the pineapple and makes each bite satisfyingly sweet and savory. A drizzle of sesame oil goes a long way, and alongside the coconut oil, the pineapple and shrimp go together like peanut butter and jelly.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 2 servings
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Teriyaki Sauce:

1/4 cup low-sodium soy sauce or tamari if gluten free

1 tablespoon honey

1 tablespoon sesame oil

1 garlic clove, finely minced

1/2 teaspoons freshly grated ginger

2 tablespoons arrowroot powder

Pineapple Shrimp and Bell Pepper Noodles:

2 medium red bell peppers

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon coconut oil

1/2 cup diced pineapple

12 ounces peeled and deveined medium shrimp, defrosted if frozen

1/4 cup diced scallions, green parts only (about 2 to 3 scallions)

1 teaspoon white sesame seeds, for garnish


Special equipment:
A spiralizer.
  1. For the teriyaki sauce: Stir together the soy sauce, honey, sesame oil and 1/2 cup water in a small saucepan over medium-high heat. Bring to a strong simmer and stir in the garlic and ginger.
  2. Meanwhile, whisk together the arrowroot powder and 1/4 cup water in a small bowl until the powder is dissolved, making a slurry. Stir the arrowroot slurry into the soy sauce mixture. Stir until the teriyaki sauce is thickened, about 3 to 5 minutes, then remove from the heat.
  3. For the pineapple shrimp and bell pepper noodles: Trim the tops off the bell peppers and remove the stem, flesh and seeds. Spiralize the bell peppers. Trim the peppers into medium-length noodles with kitchen shears. Thinly slice the remaining tops and bottoms of the bell pepper.
  4. Heat the olive oil in a large, wide skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and season with salt and pepper. Cook, tossing occasionally, until the bell pepper noodles are softened and cooked to al dente, 3 to 5 minutes. Set aside.
  5. Place a grill pan over medium-high heat (or use the same skillet if you don't have a grill pan) and add half the coconut oil if needed. Add the pineapple and cook, stirring occasionally, until the pineapple is warmed through, about 2 minutes. Set aside.
  6. Add the remaining coconut oil and the shrimp to the skillet and cook for 2 minutes. Season with salt and pepper, then flip the shrimp over and cook until opaque, 2 to 3 minutes. Add the bell pepper noodles, pineapple and teriyaki sauce and toss well to combine.
  7. Divide between 2 plates and top with the scallions and sesame seeds.
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