Instructions

• Pat the shrimp dry with paper towels. In a bowl, mix 1 tablespoon cornstarch, 1/2 teaspoon salt, and freshly ground black pepper (to taste). Toss the shrimp in the mixture until evenly coated.
• In a separate bowl, whisk together 1/2 cup ketchup, 1/4 cup rice vinegar, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/4 cup water, and 1/2 teaspoon Asian sesame oil until smooth. Set the sauce aside.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. When the oil is hot (shimmering but not smoking), add the coated shrimp in a single layer. Cook 2–3 minutes per side, until the shrimp are opaque, pink, and lightly golden. Work in batches if needed to avoid crowding. Transfer cooked shrimp to a plate and set aside.
• Using the same pan, keep the heat at medium-high. Add the diced red bell pepper, diced green bell pepper, diced onion, and pineapple chunks. Stir-fry 2–3 minutes, until the vegetables are crisp-tender.
• Add the minced garlic and grated ginger to the pan and stir 30–60 seconds, until fragrant (watch carefully so they do not burn).
• Whisk the sauce briefly (if any cornstarch has settled) and pour it into the pan with the vegetables. Stir constantly, bring to a simmer, and cook 2–3 minutes, until the sauce thickens and becomes glossy and coats the vegetables.
• Return the cooked shrimp to the pan and toss to coat in the sauce. Cook 1 minute more, just to heat the shrimp through.
• Remove from heat and serve immediately (for example, over steamed rice or noodles).