Pineapple and Raisin Shrimp Stir Fry


  • 1 1/2 cup of Sun-Maid dried pineapple
  • 1 cup of Sun-Maid Natural Raisins
  • 3 Tbsp. grape seed oil, divided
  • 3 scallions, trimmed and sliced
  • 1 Tbsp. ginger, peeled and minced
  • 1 Tbsp. garlic, minced
  • 1 3/4 tsp. black peppercorns, crushed
  • 3 Tbsp. sweet soy sauce (Kecap Manis)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 12 large shrimp, peeled and deveined
  • 1 jalapeno pepper, thinly sliced into rings with seeds left in
  • 8 small sweet peppers, stems removed and cut in half lengthwise
  • 1/2 large red onion, diced into 1/2 inch pieces
  • 3 green onions, white and green parts roughly chopped
  • dash of fish sauce
  • cilantro (for garnish)


    Soak pineapple in 1 cup of warm water for 10 mins.
    On med-high heat, warm 1 Tbsp. oil in large saucepan. Add scallions, ginger, and garlic.
    Cook until soft and golden.
    Add peppercorns, both soy sauces, lime juice, fish sauce, raisins, and salt. Bring to a boil.
    Reduce heat to med. for 2 mins. Transfer to blender. Purée until coarsely mixed.
    Heat remaining oil in a wok on med-high heat.
    Add red onion, sweet peppers, and pineapple.
    Add shrimp, turning once until browned.
    Discard wok oil. Add black pepper sauce and 2 Tbsp. water to shrimp in the wok.
    Cook on med-high heat, stirring until shrimp is well coated.
    Add jalapeño peppers and green onions prior to removing from heat.
    Plate the stir-fry. Garnish with cilantro. Serve.

    Serves 4