Pineapple Shrimp

Serves 6

Ingredients:

• 1/2 medium onion, peeled and diced
• 2 cups of cabbage, thinly sliced
• Bell peppers – 1 red, 1 green, cored, seeded, and sliced into strips
• 3 cloves fresh garlic, minced (or 2 tsp garlic powder)
• 1 – 15 ounce can of pineapple wedges, drained
• Shrimp, thawed, deveined, and tails removed – 1 pound
• 1 tbsp tamari wheat-free soy sauce
• 1/4 – 1 tsp crushed chili flakes
• 1 tbsp honey
• 2 tbsp arrowroot or flour of choice, mixed into 1/2 cup water

Directions:

1. Use a heat resistant oil spray to mist a medium saucepan.
2. On medium heat saute the onions until clear, 2-3 minutes.
3. Remove onions, add 1/2 cup water.
4. Add cabbage, bell peppers, and garlic. Saute for 2-3 minutes until vegetables are starting to soften and most of the liquid has absorbed.
5. Remove vegetables.
6. Apply oil spray, let pan reheat for 10-15 seconds.
7. Saute shrimp, stirring often until lightly pink – 2-4 minutes.
8. Add all remaining ingredients – stir 1-2 minutes until sauce is thick and pineapples are warm.
9. Serve over cooked rice

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