1-First Step: Start the rice and prep the ingredients If you plan to serve this Pineapple Shrimp Stir Fry with rice, start cooking it first. Jasmine rice, white rice, or brown rice all work well. While that cooks, peel and clean the shrimp if needed, cut the snap peas in half, dice the red pepper, and chop the pineapple. Set out your measuring spoons, a small bowl, a measuring cup, and a large skillet or wok. Stir-fry moves fast, so having everything ready keeps the process easy.

2-Second Step: Coat the shrimp In a bowl, whisk together the onion powder, garlic powder, and cornstarch. Add the shrimp and toss until each piece is lightly coated. This coating helps the shrimp brown a little in the pan and also gives the sauce something to cling to later. If you want crispier shrimp, you can use a bit more cornstarch coating, as long as the shrimp stays in a thin, even layer. Raw shrimp works best here because it cooks quickly and stays juicy.

3-Third Step: Mix the sauce In a measuring cup, stir the cornstarch with a small splash of pineapple juice first. This helps prevent lumps. Once the cornstarch is smooth, add the rest of the pineapple juice, hoisin sauce, soy sauce, minced ginger, sea salt, minced garlic, and the optional sriracha. Mix well and set it near the stove. The sauce should look smooth and ready to pour. If you are using orange juice instead of pineapple juice, the flavor will still be bright and sweet, just a little different.

4-Fourth Step: Cook the shrimp Heat 1 tablespoon of oil in a large pan over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for about 2 minutes per side, or until the shrimp turn pink and opaque. Remove them from the pan and set them aside on a plate. Try not to overcook the shrimp. They only need a short time in the pan, and they will cook a little more when you return them to the sauce later.

5-Fifth Step: Stir-fry the vegetables and pineapple Add the remaining 1 tablespoon of oil to the same pan. Toss in the snap peas, diced red pepper, and chopped pineapple. Cook for 2 to 3 minutes, stirring often, until the vegetables are crisp-tender and the pineapple is warmed through. This part builds a lot of the final flavor. The pineapple picks up a little caramelized edge, the peppers soften slightly, and the snap peas stay bright and crisp.

6-Sixth Step: Add the sauce and finish the dish Return the shrimp to the pan. Pour in the sauce and stir everything together so the shrimp and vegetables are coated well. Cook for about 1 minute, just until the sauce thickens and looks glossy. Once the sauce clings to the stir-fry, turn off the heat. Sprinkle sesame seeds over the top and serve right away with rice or noodles.